Description
This Crispy Gochujang Korean Tofu recipe features perfectly baked extra firm tofu cubes coated in tamari, cornstarch, and crispy breadcrumbs, then tossed in a flavorful, spicy-sweet gochujang sauce. Ideal as a main or side dish, it’s a delicious way to enjoy Korean-inspired flavors with a satisfying crunchy texture.
Ingredients
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)
Sauce
- ¼ cup low sodium tamari or soy sauce
- ¼ cup gochujang/red chili paste (ensure gluten free if needed)
- 1 tablespoon tomato paste
- 2 tablespoons vegetable broth or water
- 3 tablespoons honey (substitute 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 your oven to 400 degrees Fahrenheit to prepare for baking the tofu.
- Prepare Tofu: Remove the tofu from its package and drain any excess liquid. Wrap the tofu block in a clean towel and gently press it to absorb moisture, which helps achieve crispiness.
- Cut and Coat: Cut the tofu into approximately 1-inch cubes. Place them into a bowl and toss first with tamari or soy sauce, then coat evenly with cornstarch followed by gluten-free breadcrumbs, ensuring a well-covered surface for crisp texture.
- Arrange for Baking: Line a baking sheet with parchment paper and arrange the tofu cubes in a single layer, making sure the pieces do not touch each other, which allows the heat to circulate around for even crisping.
- Bake Tofu: Bake the tofu for 25 minutes at 400°F. After baking, turn off the oven and leave the tofu inside for an additional 5 minutes to maintain heat and further crisp the exterior.
- Prepare Sauce: While the tofu bakes, combine the low sodium tamari, gochujang, tomato paste, vegetable broth, honey, toasted sesame oil, rice vinegar, minced garlic, and grated ginger in a small pot. Whisk together thoroughly.
- Thicken Sauce: In a small bowl, mix the cornstarch and water until smooth. Add this mixture to the pot and whisk continuously over low to medium heat until the sauce begins to bubble and thicken. Remove from heat and allow to thicken further off the stove.
- Toss Tofu with Sauce: After the tofu has baked and cooled for 5 minutes, transfer it to a mixing bowl. Toss the tofu gently with half of the prepared sauce until well coated, reserving the remaining sauce for serving.
- Serve: Serve immediately with steamed rice, fresh cucumber, carrot, avocado slices, and a sprinkle of sesame seeds. Alternatively, enjoy with steamed broccoli or on its own as a flavorful, crispy snack.
Notes
- Use low sodium tamari or soy sauce to prevent the dish from becoming overly salty.
- To make the recipe vegan, substitute honey with maple syrup.
- Ensure gochujang paste is gluten free if you require a gluten free version.
- Pressing tofu properly helps achieve a crispier texture during baking.
- Do not crowd tofu pieces on the baking sheet to ensure even crispiness.
