Crispy Gochujang Korean Tofu

This Crispy Gochujang Korean Tofu is a delightful dish that’s not only packed with flavor but also easy to prepare. Perfect for a weeknight dinner or meal prep, this recipe brings the bold tastes of Korean cuisine right to your table. With its crispy texture and spicy gochujang sauce, it’s sure to impress family and friends alike!

Why You’ll Love This Recipe

• Easy to Make: This recipe involves simple steps that anyone can follow, making it perfect for beginners.
• Flavorful and Spicy: The gochujang ensures each bite is bursting with rich flavors that will tantalize your taste buds.
• Versatile Dish: Serve it with rice, noodles, or fresh veggies for a customizable meal that suits any preference.
• Healthy Choice: Packed with protein from tofu and low in calories, it’s a nutritious option for any diet.
• Meal Prep Friendly: Make a big batch ahead of time and enjoy leftovers throughout the week.

Tools and Preparation

Before diving into the recipe, gather all the necessary tools for a smooth cooking experience.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Mixing bowls
• Whisk
• Knife
• Cutting board

Importance of Each Tool

• Baking sheet: Provides an even surface for cooking the tofu, ensuring it gets crispy all around.
• Parchment paper: Prevents sticking and makes cleanup a breeze after baking.
• Mixing bowls: Essential for tossing ingredients together thoroughly for maximum flavor absorption.

Ingredients

This baked Gochujang Korean tofu is crispy, packed with flavor, and perfectly spiced. Serve it with your favorite veggies and fresh white rice for a quick and nutritious vegan dinner.

For the Tofu

• 1 16 ounce block extra firm tofu
• 1 tablespoon tamari or soy sauce
• 1 tablespoon cornstarch
• 3 tablespoons gluten-free breadcrumbs (can substitute regular breadcrumbs)

For the Sauce

• 1/4 cup low sodium tamari or soy sauce
• 1/4 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

How to Make Crispy Gochujang Korean Tofu

Step 1: Preheat the Oven

Preheat the oven to 400 degrees Fahrenheit to ensure it reaches the right temperature before baking.

Step 2: Prepare the Tofu

1. Remove the tofu from its package and drain off excess liquid.
2. Wrap the tofu in a towel and lightly press down to absorb more moisture.

Step 3: Cut and Coat the Tofu

1. Cut the pressed tofu into about 1-inch cubes.
2. Place cubes in a bowl and toss gently with tamari or soy sauce until coated.
3. Sprinkle cornstarch over tofu cubes, then add breadcrumbs. Toss until evenly coated.

Step 4: Bake the Tofu

1. Line a baking sheet with parchment paper.
2. Arrange tofu cubes on the baking sheet without touching each other for better crispiness.
3. Bake in preheated oven for 25 minutes.
4. Turn off oven after 25 minutes but leave tofu inside for an additional 5 minutes.

Step 5: Make the Sauce

1. In a small pot, whisk together all sauce ingredients except cornstarch and water until smooth.
2. In another small bowl, mix cornstarch with water until combined; add this mixture to the pot.
3. Heat over low/medium heat while stirring until sauce begins to bubble and thicken.

Step 6: Combine Tofu and Sauce

1. Once baked, let tofu cool for about 5 minutes before transferring to a bowl.
2. Pour half of the prepared sauce over tofu cubes; toss gently until well coated.

Step 7: Serve Your Dish

Serve your crispy Gochujang Korean tofu with rice, cucumbers, carrots, avocado, and sesame seeds. It also pairs beautifully with broccoli or can be enjoyed on its own!

How to Serve Crispy Gochujang Korean Tofu

Crispy Gochujang Korean Tofu is versatile and can be served in various delightful ways. Pairing it with fresh ingredients enhances its flavors and creates a balanced meal.

With Rice

• Steamed White Rice: A classic pairing, the fluffy texture complements the spicy tofu perfectly.
• Brown Rice: For a healthier option, brown rice adds a nutty flavor and extra nutrients.

In a Bowl

• Korean Tofu Bowl: Layer your crispy tofu with fresh veggies like cucumber, carrots, and avocado for a wholesome bowl.
• Bibimbap Style: Combine tofu with assorted vegetables and top with a fried egg (or avocado for a vegan option) for a hearty meal.

On a Salad

• Asian-Inspired Salad: Toss crispy tofu on mixed greens with sesame dressing for an invigorating salad.
• Noodle Salad: Add the tofu to cold noodle salads for an extra crunch and flavor boost.

With Dipping Sauce

• Extra Sauce on the Side: Serve with reserved sauce for dipping, enhancing the taste of each bite.
• Sesame Soy Dipping Sauce: A simple mix of soy sauce, sesame oil, and scallions works well too.

How to Perfect Crispy Gochujang Korean Tofu

Achieving the perfect texture and flavor in your Crispy Gochujang Korean Tofu requires some attention to detail. Here are some tips to help you succeed.

• Use Extra Firm Tofu: Choose extra firm tofu to ensure it holds its shape during cooking.
• Press the Tofu: Pressing helps remove excess moisture, resulting in crispier pieces when baked.
• Coat Evenly: Make sure each piece of tofu is evenly coated with cornstarch and sauce for better crispiness.
• Don’t Overcrowd the Baking Sheet: Space out the tofu cubes on your baking sheet to allow air circulation, which promotes even crisping.
• Bake at High Temperature: Baking at 400°F helps achieve that desirable crunch without frying.
• Let Rest After Baking: Allowing the tofu to sit after baking lets it firm up even more before tossing it in sauce.

Best Side Dishes for Crispy Gochujang Korean Tofu

Complement your Crispy Gochujang Korean Tofu with these delicious side dishes that enhance your meal experience.

1. Steamed Broccoli: Lightly steamed broccoli adds color and nutrition while balancing the spice of the tofu.
2. Kimchi: The tangy flavor of kimchi pairs excellently with gochujang, offering a traditional Korean touch.
3. Cucumber Salad: A refreshing cucumber salad dressed in rice vinegar provides a cool contrast to the spicy tofu.
4. Roasted Sweet Potatoes: Sweet potatoes roasted until crispy offer a sweet balance against the heat of gochujang.
5. Quinoa Pilaf: Nutritious quinoa pilaf seasoned with herbs makes for a healthy grain side dish that complements any protein.
6. Stir-Fried Vegetables: Quick stir-fried seasonal vegetables add crunch and color, making your plate visually appealing and delicious.

Common Mistakes to Avoid

When making Crispy Gochujang Korean Tofu, it’s easy to overlook a few key details. Here are some common mistakes to watch out for:

• Using the wrong type of tofu – Opt for extra firm tofu to ensure it holds its shape and becomes crispy when baked. Softer varieties will not yield the desired texture.
• Not pressing the tofu enough – Skipping the pressing step can result in soggy tofu. Make sure to press it well to remove excess moisture before seasoning.
• Overcrowding the baking sheet – Placing too many tofu pieces close together can lead to steaming instead of crisping. Space them out on the baking sheet for optimal crispiness.
• Ignoring sauce consistency – A thin sauce may not stick well. Ensure your sauce thickens properly, which helps it coat the tofu evenly and enhances flavor.
• Not letting the tofu rest after baking – Allowing the tofu to sit for a few minutes after baking helps it become even crunchier. Don’t rush this step!
• Skipping the marinating time – For maximum flavor, let your seasoned tofu sit for at least 15 minutes before baking. This allows the marinade to penetrate well.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Crispy Gochujang Korean Tofu in an airtight container.
• It will keep well in the fridge for up to 3 days.

Freezing Crispy Gochujang Korean Tofu

• For longer storage, freeze cooked tofu in a single layer on a baking sheet before transferring it to a freezer-safe bag or container.
• It can be frozen for up to 2 months.

Reheating Crispy Gochujang Korean Tofu

• Oven – Preheat your oven to 375°F (190°C) and bake until heated through, about 10-15 minutes for best crispiness.
• Microwave – Heat on medium power in short intervals (30 seconds at a time) until warmed but expect a softer texture.
• Stovetop – Sauté in a pan over medium heat with a splash of water or broth until heated through, stirring occasionally.

Frequently Asked Questions

Here are some common questions about making Crispy Gochujang Korean Tofu:

Can I use other sauces with Crispy Gochujang Korean Tofu?

Absolutely! While gochujang adds unique flavor, feel free to experiment with different sauces like teriyaki or sweet chili.

How do I make Crispy Gochujang Korean Tofu gluten-free?

To keep this dish gluten-free, use tamari instead of soy sauce and always check your gochujang label for gluten-free certification.

What can I serve with Crispy Gochujang Korean Tofu?

This dish pairs wonderfully with steamed rice, fresh vegetables like broccoli or carrots, and garnishes such as sesame seeds or green onions.

How do I get my tofu extra crispy?

For extra crispy results, ensure you press your tofu thoroughly and allow ample space between pieces while baking.

Final Thoughts

Crispy Gochujang Korean Tofu is not only delicious but also versatile. You can customize it by adding your favorite veggies or adjusting the spice level. It’s perfect for quick dinners or meal prep days. Try this recipe today and enjoy a flavorful twist on traditional tofu!

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Crispy Gochujang Korean Tofu

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• Author: Amelia
• Total Time: 45 minutes
• Yield: Serves approximately 4

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Description

Enjoy this Crispy Gochujang Korean Tofu recipe that’s packed with flavor! Perfectly crispy and easy to make—try it tonight!

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Ingredients

Scale 1x2x3x

• 1 block (16 oz) extra firm tofu
• 1 tablespoon tamari or soy sauce
• 3 tablespoons gluten-free breadcrumbs
• 1/4 cup gochujang/red chili paste
• 2 tablespoons vegetable broth
• 3 tablespoons honey or maple syrup
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 2 teaspoons minced garlic
• 1 teaspoon fresh grated ginger
• 1 teaspoon water

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Drain and press the tofu to remove excess moisture, then cut into 1-inch cubes.
3. Toss tofu cubes in tamari or soy sauce, followed by cornstarch and breadcrumbs until evenly coated.
4. Spread tofu on a parchment-lined baking sheet and bake for 25 minutes; leave in the oven for an additional 5 minutes after turning it off.
5. For the sauce, whisk together gochujang, vegetable broth, honey, sesame oil, rice vinegar, minced garlic, ginger, cornstarch mixed with water in a small pot over medium heat until thickened.
6. Combine baked tofu with half of the sauce; serve with remaining sauce on the side.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Korean

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 280
• Sugar: 8g
• Sodium: 750mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 16g
• Cholesterol: 0mg