Crispy Gochujang Tofu (Print Version)
# Ingredients:
→ Tofu Preparation
01 -
1 tablespoon olive oil
02 -
1 tablespoon cornstarch
03 -
1 block firm tofu
→ Sauce Mix
04 -
1 tablespoon Gochujang (Korean chili paste)
05 -
1 tablespoon soy sauce
06 -
1 teaspoon maple syrup (or honey)
07 -
1 teaspoon rice vinegar
08 -
1 teaspoon ginger, minced
09 -
1 tablespoon sesame oil
10 -
1 clove garlic, minced
→ Toppings
11 -
Green onions, sliced
12 -
Sesame seeds
# Instructions:
01 -
Turn on the oven to 400°F (200°C) and cover a pan with parchment paper.
02 -
Squeeze out extra water from the tofu, then chop it into small squares.
03 -
Mix the tofu cubes in a bowl with cornstarch so they’re evenly coated.
04 -
Warm up olive oil in a skillet over medium heat. Cook the tofu cubes for a few minutes on each side until they look golden and crispy.
05 -
In another bowl, stir together the soy sauce, Gochujang, sesame oil, rice vinegar, maple syrup, garlic, and ginger.
06 -
When the tofu is done, place it in a bowl, pour the sauce on top, and stir until it’s all coated.
07 -
Top with green onions and sesame seeds. Eat it right away while it’s warm!
# Notes:
01 -
Keep any extras in a sealed container in your fridge for up to three days. For the best texture, reheat in a skillet, or use a microwave if you’re in a hurry (but it won’t stay crispy).
02 -
For a crunchier result, make sure to press the tofu well before starting and coat it nicely with cornstarch.
03 -
If you don’t have Gochujang, swap it with chili flakes or another spicy paste. Just note that it’ll taste different.
04 -
Pair this with steamed veggies or rice to make it a full meal.