Crispy Gochujang Korean Tofu
A delightful dish celebrating the umami flavors of Korean cuisine with perfectly crispy tofu coated in a spicy gochujang marinade.
Ingredients
Main Ingredients
- 1 block firm tofu Ensure to use firm tofu for the desired crispiness.
- 2 tablespoons gochujang Korean red chile paste, the key flavoring component.
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup Choose based on dietary preference.
- 1 clove garlic, minced
- 2 tablespoons cornstarch For dusting the tofu for added crunch.
- as needed Oil for frying Any neutral oil suitable for frying.
- as needed Sesame seeds for garnish
- as needed Green onions for garnish Chopped.
Instructions
Preparation
- Press the tofu to remove excess moisture before cutting it into cubes.
- In a separate bowl, mix together gochujang, soy sauce, sesame oil, honey, and minced garlic to create a marinade.
- Marinate the tofu cubes in the mixture for at least 30 minutes.
- Dust the marinated tofu with cornstarch evenly.
Cooking
- Heat oil in a pan over medium heat.
- Fry the tofu until golden brown and crispy on all sides.
- Remove the crispy tofu from the pan and drain on paper towels.
Serving
- Serve garnished with sesame seeds and chopped green onions.
Notes
Store leftover crispy gochujang Korean tofu in an airtight container in the refrigerator. Best eaten within a few days. Reheat on the stovetop or in the oven to restore crispiness. For longer storage, freeze marinated tofu before frying.