Description
Crispy Gochujang Korean Tofu is a flavorful vegan dish featuring extra firm tofu cubes coated in tamari, cornstarch, and breadcrumbs, then baked to perfection and tossed in a spicy, tangy gochujang sauce. This recipe delivers a satisfying crunch with a deliciously thick and savory sauce, perfect served alongside rice and fresh vegetables for a wholesome meal.
Ingredients
Scale
Tofu
- 1 16 ounce block extra firm tofu
- 1 tablespoon tamari or soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons gluten free breadcrumbs (can sub regular breadcrumbs)
Sauce
- ¼ cup low sodium tamari or soy sauce
- ¼ cup gochujang/red chili paste (be sure to check if gluten free)
- 1 tablespoon tomato paste
- 2 tablespoons vegetable broth or water
- 3 tablespoons honey (sub maple syrup for vegan)
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon fresh grated ginger
- 1 teaspoon cornstarch
- 1 teaspoon water
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the tofu.
- Prepare Tofu: Remove the tofu from the package and drain the excess liquid. Wrap it in a towel and lightly press to absorb more moisture, then cut into 1 inch cubes and place in a bowl.
- Coat Tofu: Toss the tofu cubes with tamari or soy sauce, then coat them with cornstarch followed by breadcrumbs until well covered.
- Arrange for Baking: Place coated tofu cubes on a baking sheet lined with parchment paper, ensuring no pieces touch for maximum crispiness.
- Bake Tofu: Bake the tofu in the preheated oven for 25 minutes, then turn off the oven and let the tofu sit inside for an additional 5 minutes to crisp further.
- Prepare Sauce: While baking, whisk together all sauce ingredients except the cornstarch and water slurry in a small pot.
- Thicken Sauce: Mix cornstarch and water in a small bowl, add to the sauce pot, then heat over low to medium heat while whisking until the sauce bubbles and thickens. Remove from heat and allow sauce to thicken further.
- Coat Tofu with Sauce: Let the tofu cool for 5 minutes after baking, then transfer to a bowl and toss with half of the sauce until well coated. Reserve the rest of the sauce for serving.
- Serve: Serve crispy gochujang tofu with rice, fresh vegetables such as cucumber, carrot, avocado, sesame seeds, or steamed broccoli for a complete meal.
Notes
- Use low sodium tamari or soy sauce to avoid a too salty dish.
- For a vegan version, substitute honey with maple syrup in the sauce.
- Ensuring tofu pieces do not touch during baking helps achieve maximum crispiness.
- Pressing tofu well before coating improves texture by removing excess moisture.
- This dish pairs perfectly with steamed rice and fresh or cooked vegetables for added balance.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
