Zesty Korean Tofu (Printable Version)
Golden tofu cubes mixed with a bold Gochujang sauce featuring garlic and ginger. A tasty vegan favorite for starters or the main meal.
# Ingredients:
→ Tofu Prep
01 -
1 tablespoon olive oil
02 -
1 block firm tofu
03 -
1 tablespoon cornstarch
→ Sauce Mix
04 -
1 clove garlic, finely chopped
05 -
1 teaspoon maple syrup or honey
06 -
1 teaspoon ginger, grated
07 -
1 teaspoon rice vinegar
08 -
1 tablespoon Gochujang (Korean chili paste)
09 -
1 tablespoon soy sauce
10 -
1 tablespoon sesame oil
→ Toppings
11 -
Sliced green onions
12 -
Sesame seeds
# Steps:
01 -
Set your oven to 400°F (200°C) and get a baking sheet ready with parchment paper on top.
02 -
Cut the tofu into small cubes after pressing out the water. This step helps it cook better.
03 -
In a bowl, toss the tofu pieces with cornstarch. Make sure all the cubes have a thin coating.
04 -
Warm up olive oil in a skillet over medium-high. Fry your tofu, flipping each piece every 4-5 minutes until it’s crispy and golden.
05 -
Whisk the sesame oil, soy sauce, Gochujang, rice vinegar, honey or syrup, garlic, and ginger together in a different bowl.
06 -
Move the fried tofu into a bowl, pour the sauce on top, and stir until the pieces are fully coated.
07 -
Sprinkle on some sesame seeds and green onion slices. Serve while still warm and enjoy!
# Notes:
01 -
Leftovers can be stored in the fridge for 2-3 days in a sealed container. For reheating, the microwave works but softens the tofu. For crispy tofu, use a skillet.
02 -
Press the tofu really well to get rid of moisture. This makes it extra crispy when cooked.
03 -
Don’t have Gochujang? Try spicy chili flakes or another paste, but keep in mind the flavor won’t be exactly the same.
04 -
Pair this dish with your favorite steamed veggies or rice to make it a full meal.