Description
Crispy Gochujang Korean Tofu is a flavorful vegan dish featuring extra firm tofu coated in tamari, cornstarch, and breadcrumbs, baked to a crispy golden perfection and tossed in a spicy, tangy gochujang-based sauce. Perfect served with rice and fresh vegetables or enjoyed on its own as a delicious snack or main course.
Ingredients
Scale
Tofu
- 1 16 ounce block extra firm tofu
- 1 tablespoon tamari or soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons gluten free breadcrumbs (can sub regular breadcrumbs)
Sauce
- ¼ cup low sodium tamari or soy sauce
- ¼ cup gochujang/red chili paste (be sure to check if gluten free)
- 1 tablespoon tomato paste
- 2 tablespoons vegetable broth or water
- 3 tablespoons honey (sub 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
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the tofu.
- Prepare Tofu: Remove the tofu from the package and drain off excess liquid. Wrap it in a towel and lightly press to absorb remaining moisture for better crispiness.
- Cut and Coat Tofu: Cut the tofu into about 1 inch cubes and place them in a bowl. Toss with tamari or soy sauce, then coat evenly with cornstarch followed by gluten free breadcrumbs.
- Arrange for Baking: Place the coated tofu cubes on a baking sheet lined with parchment paper, ensuring that none of the pieces touch each other to promote crisping.
- Bake Tofu: Bake in the preheated oven for 25 minutes, then turn off the oven and let the tofu sit inside for an additional 5 minutes to finish crisping.
- Make Sauce Base: While tofu bakes, whisk together all sauce ingredients except the cornstarch and water slurry in a small pot.
- Thicken Sauce: In a separate small bowl, mix cornstarch and water then add to the sauce pot. Whisk continuously and heat over low to medium heat until the sauce bubbles and thickens. Remove from heat and allow to thicken further.
- Coat Tofu with Sauce: After tofu is done and has cooled for 5 minutes, transfer it to a bowl and toss with half of the prepared sauce until fully coated. Reserve the remaining sauce for serving.
- Serve: Serve the crispy gochujang tofu with rice, fresh cucumber, carrot, avocado, and sesame seeds or alongside steamed broccoli for a satisfying meal or snack.
Notes
- Use low sodium tamari or soy sauce to avoid excessive saltiness in the dish.
- Pressing tofu well is essential to achieve a crispy texture when baked.
- Ensure tofu pieces do not touch while baking to maximize crispiness on all sides.
- The sauce can be adjusted for spiciness by varying the amount of gochujang used.
- Maple syrup is a great vegan-friendly substitute for honey in the sauce.
- This dish pairs well with steamed vegetables or plain rice to balance the bold flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
