A flavorful Korean-inspired dish featuring crispy firm tofu coated in a sweet and spicy gochujang sauce. Perfect as a vegetarian main, snack, or appetizer, bursting with umami and a satisfying kick.
Gochujang Tofu Bites
A flavorful Korean-inspired dish featuring crispy firm tofu coated in a sweet and spicy gochujang sauce. Perfect as a vegetarian main, snack, or appetizer, bursting with umami and a satisfying kick.
Ingredients
- 1 block firm tofu pressed and cubed
- 2 tbsp gochujang (Korean red pepper paste)
- 3 tbsp Korean cooking syrup or corn syrup/maple syrup
- 1 tbsp soy sauce low sodium preferred
- 1 tbsp rice vinegar or white vinegar
- 1 tsp sesame oil toasted
- 1 tsp garlic minced
- 1 tsp ginger grated (optional)
- 1 tbsp cornstarch for coating tofu
- 2 tbsp vegetable oil for frying
- 2 tbsp sesame seeds for garnish
- 1 stalk green onions chopped for garnish
Instructions
- Drain and press the firm tofu for at least 30 minutes to remove excess water. Cut the pressed tofu into 1-inch cubes.
- In a medium bowl, toss the tofu cubes with cornstarch until evenly coated. This helps create a crispy exterior.
- Heat vegetable oil in a large non-stick pan over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Alternatively, air fry at 400°F (200°C) for 15-20 minutes, shaking the basket halfway, until crispy.
- While the tofu cooks, prepare the sauce: In a small bowl, whisk together the gochujang, Korean cooking syrup, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger (if using).
- Once the tofu is crispy, reduce the heat to medium. Pour the prepared gochujang sauce over the tofu in the pan. Toss gently to coat all the tofu pieces evenly. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and clings to the tofu.
- Remove from heat. Transfer the gochujang tofu bites to a serving dish. Garnish with toasted sesame seeds and chopped green onions.
- Serve immediately as a main dish with rice and vegetables, or as a flavorful appetizer.
Notes
For best results, press your tofu for at least 30 minutes to remove excess water, which helps it crisp up. Adjust the amount of gochujang to control the spice level. You can also add a pinch of gochugaru (Korean chili flakes) for extra heat. Serve garnished with toasted sesame seeds and chopped green onions.
