This Korean-inspired recipe features perfectly crispy extra-firm tofu coated in a rich, sweet, and spicy gochujang sauce, offering a high-protein, vegan meal that’s bursting with umami and ready in just 30 minutes. It is a fantastic vegetarian alternative to Korean Fried Chicken.
Crispy Gochujang Tofu
This Korean-inspired recipe features perfectly crispy extra-firm tofu coated in a rich, sweet, and spicy gochujang sauce, offering a high-protein, vegan meal that's bursting with umami and ready in just 30 minutes. It is a fantastic vegetarian alternative to Korean Fried Chicken.
Ingredients
- 1 block extra-firm tofu pressed and cubed
- 2 tbsp gochujang
- 1 tbsp soy sauce or tamari
- 1 tbsp rice wine vinegar
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp black pepper
- 2 tbsp cornstarch (optional for extra crispiness)
- 1 tbsp neutral oil (for pan-frying or 1 tsp for air frying)
Instructions
- Press the extra-firm tofu for at least 15-20 minutes to remove excess water, then cut into 1-inch cubes.
- In a medium bowl, whisk together gochujang, soy sauce, rice wine vinegar, maple syrup, sesame oil, garlic powder, onion powder, and black pepper to create the sauce. Set aside.
- **For Air Frying:** In a separate bowl, toss the tofu cubes with 1 tsp neutral oil and cornstarch (if using) until lightly coated. Preheat your air fryer to 375°F (190°C) for 5-6 minutes. Add half the tofu to the air fryer basket in a single layer, ensuring pieces don't touch. Air fry for 6 minutes, then shake the basket and air fry for another 6-8 minutes, or until golden and crispy. Repeat with the remaining tofu.
- **For Pan Frying:** Heat 1 tbsp neutral oil in a large non-stick skillet over medium-high heat. Add the tofu cubes (and cornstarch, if using, tossed with tofu before frying) in a single layer, without overcrowding the pan. Cook for 3-4 minutes per side, until golden brown and crispy. You may need to do this in batches.
- Once all tofu is cooked and crispy, add it back to the skillet (if pan-frying) or a large bowl. Pour the prepared gochujang sauce over the tofu. Toss gently until all the tofu cubes are evenly coated in the sticky sauce.
- Serve immediately as a main dish, over rice, or in salads and grain bowls. Garnish with sesame seeds or chopped green onions if desired.
Notes
For best results, ensure your extra-firm tofu is thoroughly pressed to remove excess water before cooking. If you're gluten-free, substitute soy sauce with tamari. This dish is excellent served over rice, in grain bowls, or alongside steamed vegetables. Store leftovers in an airtight container for up to 3 days and reheat in the oven or air fryer for crispiness.
