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Gochujang Tofu

A quick and easy Korean-inspired dish featuring crispy tofu tossed in a spicy, savory, and slightly sweet gochujang sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Korean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 14 oz. firm tofu drained and pressed
  • 3 tablespoons Gochujang Korean chili paste
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup for vegan option
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • Sesame seeds for garnish
  • Chopped green onions for garnish

Equipment

  • Non-stick skillet or frying pan
  • Spatula
  • Measuring spoons
  • Knife and cutting board
  • Mixing bowl

Method
 

  1. Drain the tofu and press it between paper towels for at least 10 minutes to remove excess moisture.
  2. Slice the pressed tofu into 1-inch bite-sized cubes for even cooking.
  3. In a mixing bowl, whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger until smooth.
  4. Preheat a non-stick skillet over medium heat (about 350°F) for 1-2 minutes.
  5. Add the tofu cubes in a single layer and cook for 3-4 minutes per side until golden brown and crispy.
  6. Pour the prepared sauce over the tofu and gently stir to coat each piece evenly, cooking for 1 minute.
  7. Let the tofu simmer in the sauce for 2-3 minutes until the sauce thickens and clings to the tofu.
  8. Remove the skillet from heat, sprinkle sesame seeds and chopped green onions on top, and serve immediately.

Notes

For extra crunch, try air frying the tofu instead of pan-frying to reduce oil while maintaining a crispy texture.