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Crispy Gochujang Korean Tofu

Crispy tofu cubes with golden breadcrumb coating tossed in sweet-spicy gochujang sauce
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Main Dish, Protein
Cuisine: Asian, Korean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 block extra firm tofu 16 oz
  • 1 tablespoon tamari or soy sauce for tofu
  • 1 tablespoon cornstarch for coating
  • 3 tablespoons gluten-free breadcrumbs can substitute regular breadcrumbs
  • 0.25 cup low sodium tamari or soy sauce for sauce
  • 0.25 cup gochujang red chili paste
  • 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 for sauce thickening
  • 1 teaspoon water for cornstarch slurry

Equipment

  • Baking sheet
  • Parchment paper
  • Small pot
  • Mixing bowls

Method
 

  1. Preheat oven to 400°F.
  2. Remove tofu from package, drain, wrap in towel and lightly press to absorb liquid.
  3. Cut tofu into 1-inch cubes and add to bowl.
  4. Toss with soy sauce, then cornstarch, then breadcrumbs until well coated.
  5. Place on parchment-lined baking sheet, ensuring pieces don't touch.
  6. Bake 25 minutes, then turn off oven and let sit 5 more minutes.
  7. Meanwhile, whisk together all sauce ingredients except cornstarch/water mixture in small pot.
  8. Whisk cornstarch and water in small bowl, add to pot.
  9. Heat over low/medium heat until sauce bubbles and thickens, then remove from heat.
  10. Let tofu cool 5 minutes, transfer to bowl, toss with half the sauce.
  11. Serve with rice, vegetables, and remaining sauce.

Notes

Air Fryer Alternative: Cook at 375°F for 15 minutes, shaking basket every 5 minutes. Store leftovers in refrigerator for up to 4 days. Reheat in 350°F oven for 5-7 minutes to restore crispiness.