I go through phases with tofu—sometimes it’s teriyaki or orange tofu on repeat, and other times, I can’t stand it. Right now, I’m in a tofu-loving phase, and this gochujang Korean tofu is outstanding. It’s spicy, subtly sweet, and incredibly crispy. Coated in gluten-free breadcrumbs and baked, it’s then tossed in a flavorful gochujang sauce made with soy sauce, honey, sesame oil, and gochujang. I serve it buddha bowl-style with rice and veggies or with veggie stir-fry noodles. Gochujang, a savory, sweet, and spicy fermented red chili paste, adds a unique depth of flavor that pairs perfectly with the soy sauce and honey in this dish. If you enjoy this, try my Korean gochujang noodles or crispy garlic tofu next!
WHY YOU’LL LOVE THIS RECIPE
- Easy to make
- Vegan & gluten free
- Crispy
- Packed with flavor
HOW TO MAKE KOREAN TOFU
Preheat your oven to 400°F. Drain the tofu from its package and pat it dry with a towel to remove excess liquid. Cut the tofu into 1-inch cubes and transfer them to a bowl. Toss the cubes with soy sauce, then coat them with cornstarch and finally with breadcrumbs until evenly covered.
Arrange the tofu cubes on a parchment-lined baking sheet, making sure they don’t touch to ensure they crisp up nicely. Bake for 25 minutes, then turn off the oven and let the tofu sit in the residual heat for an additional 5 minutes to achieve extra crispiness.
While the tofu bakes, combine all the sauce ingredients (except the water and cornstarch) in a small pot. In a separate bowl, mix the cornstarch and water, then add this mixture to the pot. Whisk everything together and heat over low to medium heat until the sauce begins to bubble and thicken. Remove from heat and let it thicken further.
Once the tofu is done, let it cool for 5 minutes before transferring it to a bowl. Toss the tofu with half of the sauce, reserving the rest for serving.
I served mine with rice, cucumber, carrot, avocado, and sesame seeds, but it’s also great with broccoli or enjoyed on its own!
AIR FRYER INSTRUCTIONS
You can also air fry the tofu at 375°F for 15 minutes, shaking the basket every 5 minutes for even cooking. Once crispy, toss the tofu with the sauce. If you enjoy air-fried tofu, you might also like my honey garlic air-fried tofu!
DO I NEED TO MARINATE TOFU?
It really depends on the recipe! For this Korean tofu, marinating isn’t necessary. Instead, we’ll toss the tofu in a bit of soy sauce for flavor before baking, and then coat it in a final sauce to add even more delicious taste.
DOES IT KEEP?
Yes and no. Tofu tends to lose its crispiness after a few hours, so it’s best not to prepare this recipe too far in advance. However, you can make the sauce ahead of time and then cook the tofu fresh when you’re ready to serve.
