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Crispy Gochujang Korean Tofu

Crispy Gochujang Korean Tofu
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Enjoy this easy Crispy Gochujang Korean Tofu recipe that’s packed with flavor! Perfect for quick weeknight dinners—try it today!

Ingredients

Scale
  • 1 16 ounce block extra firm tofu
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon cornstarch
  • 3 tablespoons gluten free breadcrumbs
  • 1/4 cup low sodium tamari or soy sauce
  • 1/4 cup gochujang/red chili paste
  • 1 tablespoon tomato paste
  • 2 tablespoons vegetable broth or water
  • 3 tablespoons honey (or 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
  • 1 teaspoon water

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Drain and press the tofu to remove excess liquid, then cut it into 1-inch cubes.
  3. Toss the tofu cubes with tamari or soy sauce, then coat with cornstarch and breadcrumbs.
  4. Spread the coated tofu on a parchment-lined baking sheet and bake for 25 minutes until golden.
  5. While baking, whisk together sauce ingredients except cornstarch and water in a pot over low heat.
  6. Mix cornstarch with water to make a slurry; add to sauce until thickened.
  7. Toss baked tofu with half of the sauce; reserve the rest for serving.

Nutrition

Find it online: https://isabellacooks.com/crispy-gochujang-korean-tofu/