Description
Crispy Gochujang Korean Tofu is a flavorful vegan dish featuring extra firm tofu baked until crispy and coated in a spicy, tangy gochujang sauce. Perfect served with rice and fresh vegetables, this recipe offers a delicious Korean-inspired meal that’s both satisfying and easy to prepare.
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 GF!
- 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 off the excess liquid. Wrap it in a towel and lightly press to absorb the moisture.
- Cut and Coat Tofu: Cut the tofu into 1-inch cubes. Place the cubes in a bowl, toss with soy sauce, then cornstarch, and finally coat evenly with the gluten free breadcrumbs.
- Arrange for Baking: Place the tofu cubes on a baking sheet lined with parchment paper, ensuring pieces do not touch to maximize crispiness.
- Bake Tofu: Bake the tofu for 25 minutes. After baking, turn off the oven and let the tofu sit inside for an additional 5 minutes to crisp further.
- Make Sauce Base: While tofu bakes, whisk together all sauce ingredients except the cornstarch and water slurry in a small pot.
- Thicken Sauce: Combine cornstarch and water in a small bowl to form a slurry, add to the sauce pot, whisk, and heat over low to medium heat until sauce bubbles and thickens. Remove from heat to further thicken.
- Toss Tofu with Sauce: Once tofu is done, cool for 5 minutes. Transfer to a bowl and toss with half of the prepared sauce, reserving the other half for serving.
- Serve: Serve the crispy gochujang tofu with rice, cucumber, carrot, avocado, and sesame seeds. Optionally, pair with broccoli or enjoy alone.
Notes
- Use low sodium soy sauce or tamari to keep the dish from becoming too salty.
- Pressing tofu well removes moisture and helps it crisp better in the oven.
- Gluten free breadcrumbs are used here, but regular breadcrumbs can be substituted if gluten is not a concern.
- To make this recipe vegan, substitute honey with maple syrup.
- Ensure gochujang is gluten free if following a gluten free diet.
- Do not overcrowd tofu pieces while baking; spacing helps achieve maximum crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
