Description
Enjoy this Crispy Gochujang Korean Tofu recipe that’s packed with flavor! Perfectly crispy and easy to make—try it tonight!
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°F (200°C).
- Drain and press the tofu to remove excess moisture, then cut into 1-inch cubes.
- Toss tofu cubes in tamari or soy sauce, followed by cornstarch and breadcrumbs until evenly coated.
- 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.
- 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.
- 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