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Crispy Gochujang Korean Tofu

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An explosion of flavor and texture, this dish features crispy tofu coated with a sweet and spicy gochujang sauce.

Ingredients

Scale
  • 1 block extra firm tofu (16 oz)
  • 1 tablespoon tamari or soy sauce (for tofu)
  • 1 tablespoon cornstarch (for coating)
  • 3 tablespoons gluten-free breadcrumbs (or regular breadcrumbs)
  • 0.25 cup low sodium tamari or soy sauce (for sauce)
  • 0.25 cup gochujang (red chili paste)
  • 1 tablespoon tomato paste
  • 2 tablespoons vegetable broth or water
  • 3 tablespoons honey (or 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 (for sauce thickening)
  • 1 teaspoon water (for cornstarch slurry)

Instructions

  1. Preheat your oven to 400°F.
  2. Remove the tofu from its package, drain it, and wrap it in a towel. Lightly press the tofu to absorb excess liquid.
  3. Cut the pressed tofu into 1-inch cubes and transfer them to a bowl.
  4. Toss the tofu cubes with tamari or soy sauce. Once coated, sprinkle with cornstarch and toss again, followed by a coating of gluten-free breadcrumbs.
  5. Place the coated tofu on a parchment-lined baking sheet, ensuring that the pieces do not touch each other.
  6. Bake for 25 minutes. After that time, turn off the oven and let the tofu sit for an additional 5 minutes.
  7. While the tofu bakes, prepare the gochujang sauce. Whisk together the remaining sauce ingredients in a small pot, except for the cornstarch and water mixture.
  8. In a separate bowl, whisk the cornstarch and water together to create a slurry. Add this to the sauce pot.
  9. Heat on low to medium heat, stirring until the sauce bubbles and thickens. Then, remove from heat.
  10. Once the tofu has cooled for about 5 minutes, transfer it to a bowl and toss it gently with half of the sauce.
  11. Serve the crispy tofu with rice, steamed vegetables, and drizzle the remaining sauce over the top.

Notes

For a vegan version, substitute honey with maple syrup. Store leftovers in an airtight container for up to three days.

Find it online: https://www.mealbreeze.com/crispy-gochujang-korean-tofu/