Description
This Crispy Gochujang Korean Tofu recipe features extra firm tofu coated with tamari, cornstarch, and gluten free breadcrumbs, baked to a perfect crisp. Tossed in a spicy, savory, and slightly sweet gochujang sauce, it makes a flavorful vegan dish that pairs beautifully with rice and fresh vegetables.
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 its package and drain excess liquid. Wrap the tofu in a towel and lightly press it to absorb additional moisture, ensuring crispiness.
- Cube Tofu: Cut the tofu into approximately 1-inch cubes and place them in a mixing bowl.
- Coat Tofu: Toss the tofu cubes first with tamari or soy sauce, then with cornstarch, and finally with gluten free breadcrumbs until they are evenly coated.
- Arrange on Baking Sheet: Place the coated tofu cubes on a baking sheet lined with parchment paper, making sure they do not touch to maximize crispiness while baking.
- 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 finish crisping.
- Prepare Sauce: While tofu bakes, whisk together tamari, gochujang, tomato paste, vegetable broth, honey, toasted sesame oil, rice vinegar, garlic, and grated ginger in a small pot.
- Thicken Sauce: In a separate small bowl, combine cornstarch and water to create a slurry. Add this to the sauce mixture and whisk continuously over low to medium heat until the sauce bubbles and thickens. Remove from heat and let it thicken further off the stove.
- Toss Tofu with Sauce: After the tofu cools for 5 minutes, transfer it to a bowl and toss with half of the prepared sauce to coat evenly. Reserve the remaining sauce for serving.
- Serve: Serve the crispy gochujang tofu with rice and fresh vegetables such as cucumber, carrot, avocado, and a sprinkle of sesame seeds. It is also delicious with steamed broccoli or enjoyed on its own.
Notes
- Use low sodium tamari or soy sauce to prevent the dish from becoming too salty.
- For a vegan version, substitute honey with maple syrup in the sauce.
- Pressing tofu thoroughly is essential for achieving maximum crispiness.
- Ensure tofu pieces do not touch on the baking sheet to allow even crisping.
- Gochujang paste varies in spiciness; adjust the amount according to your heat preference.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 7 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
