Crispy Gochujang Korean Tofu – A Flavor-Packed Vegan Dinner
Crispy Korean Gochujang Tofu With a crispy exterior, soft tofu inside, and a smooth gochujang sauce, this is the perfect balance of spicy, sweet, and umami. is a quick and satisfying vegan dinner recipe.
Ingredients
For the Tofu:
- 1 block 14 oz extra-firm tofu
- 2 tablespoons soy sauce use tamari for gluten-free
- 2 tablespoons cornstarch
- ½ cup gluten-free breadcrumbs
- 1 tablespoon olive oil optional, for extra crispiness
For the Gochujang Sauce:
- 2 tablespoons gochujang paste
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup or agave for a vegan option
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1 teaspoon rice vinegar
- 2 tablespoons water
- 1 teaspoon cornstarch for thickening
For Serving:
- Steamed rice
- Fresh vegetables e.g., cucumber, carrots, avocado
- Sesame seeds for garnish
Instructions
Prepare the Tofu
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Drain and press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes.
- In a large bowl, toss the tofu cubes with soy sauce. Sprinkle with cornstarch and breadcrumbs, ensuring each piece is evenly coated.
- Arrange the tofu on the prepared baking sheet, leaving space between each cube.
- Bake for 25 minutes, turning halfway through, until golden and crispy.
Make the Gochujang Sauce
- In a small saucepan, whisk together the gochujang paste, soy sauce, maple syrup, sesame oil, minced garlic, and rice vinegar.
- In a separate bowl, mix the cornstarch and water until smooth. Add this slurry to the saucepan.
- Heat the sauce over low-medium heat, whisking constantly until it thickens (about 3-4 minutes). Remove from heat and set aside.
Toss & Serve
- Once the tofu is crispy, let it cool for 5 minutes.
- Transfer the tofu to a large bowl and toss it with the prepared gochujang sauce until evenly coated.
- Serve the tofu over steamed rice with fresh vegetables. Garnish with sesame seeds for extra flavor and crunch.
Notes
- Be sure to stick with low sodium soy sauce, not regular, to prevent this recipe from getting too salty!
- Air Fryer Instructions: Air fry the tofu at 375°F (190°C) for 15 minutes, shaking the basket halfway through. Once crispy, toss it with the gochujang sauce and serve immediately.