Go Back

Sticky Gochujang Tofu

Crispy tofu cubes coated in a sticky Korean-inspired gochujang sauce that is spicy, sweet, and packed with flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Tofu
  • 14 oz extra-firm tofu pressed and cubed
  • 2 tbsp cornstarch
  • 2 tbsp vegetable oil
Gochujang Sauce
  • 2 tbsp gochujang paste
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp sesame oil
  • 2 cloves garlic minced
  • 1 tsp ginger grated
  • 2 tbsp water
Garnish
  • 1 tbsp sesame seeds
  • 2 green onions sliced

Equipment

  • Mixing bowls
  • Large skillet
  • Spatula
  • Knife and cutting board

Method
 

  1. Press tofu for 15 minutes to remove excess moisture.
  2. Cut tofu into bite-sized cubes.
  3. Toss tofu with cornstarch until evenly coated.
  4. Heat oil in skillet over medium-high heat.
  5. Cook tofu cubes until golden and crispy on all sides.
  6. Whisk gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and water.
  7. Pour sauce over tofu and stir gently.
  8. Cook until sauce thickens and coats tofu.
  9. Garnish with sesame seeds and green onions.
  10. Serve hot with rice or noodles.

Notes

Pressing tofu and coating with cornstarch ensures a crispy texture.