Pin It The first time I made gochujang tofu, my kitchen smelled like a Korean street food stall. I had fallen in love with those sticky, glazed tofu cubes at a small restaurant in Seoul and spent months trying to recreate that perfect balance of sweet and heat at home.
I served this at a dinner party once, and my friend who swore she hated tofu went back for thirds. The secret is getting the tofu really crispy before it meets the sauce.
Ingredients
- 400 g (14 oz) firm tofu, pressed and cubed: Extra firm holds its shape better, and pressing out the water is what makes crispiness possible
- 2 tbsp cornstarch: Creates this incredible light coating that turns golden and crunches beautifully in the pan
- 1/2 tsp salt: Just enough to season the tofu itself so every bite tastes good, not just the sauce
- 2 tbsp neutral oil: Canola or sunflower oil lets the tofu crisp without adding competing flavors
- 2 tbsp gochujang (Korean chili paste): The heart of the dish, bringging fermented depth and gentle heat
- 2 tbsp honey: Balances the chili paste and creates that gorgeous sticky glaze
- 1 tbsp soy sauce: Adds umami and saltiness to round out the sweetness
- 1 tbsp rice vinegar: Cuts through the rich sauce with just enough brightness
- 1 tbsp sesame oil: That nutty aroma that makes everything taste like a proper meal
- 2 cloves garlic, minced: Fresh garlic matters here, bottled stuff cannot compete
- 1 tsp grated fresh ginger: Grating releases more flavor than chopping and you avoid any stringy bits
- 2 tbsp water: Thins the sauce just enough so it coats evenly without becoming too thick
- 1 tbsp toasted sesame seeds: Toast them yourself in a dry pan for two minutes, the difference in flavor is huge
- 2 green onions, thinly sliced: Fresh onion bite against the sweet sauce is perfect
Instructions
- Press and prep the tofu:
- Wrap the tofu in a clean towel and place something heavy on top for at least 10 minutes, then cut into 2 cm cubes
- Coat for crunch:
- Toss the cubes with cornstarch and salt until every piece is lightly dusted, shake off any excess
- Get the tofu golden:
- Heat oil in a large non-stick skillet over medium-high heat, cook tofu cubes for 8 to 10 minutes, turning until golden and crispy on all sides
- Whisk up the sauce:
- Stir together gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and water until smooth
- Simmer the glaze:
- Pour sauce into the same skillet and cook for 2 to 3 minutes over medium heat until slightly thickened
- Coat and finish:
- Add tofu back to the pan and toss gently until evenly coated, cook 2 more minutes until sticky and glossy
- Serve it up:
- Transfer to a plate, sprinkle with sesame seeds and green onions, serve hot as is or over steamed rice
Pin It This dish became my weeknight savior after a long day at work. Something about the sweet heat feels like a hug, and the fact that it comes together so fast means I can actually enjoy making it.
Make It Your Own
I have tried swapping maple syrup for the honey when my vegan sister visits, and it works beautifully. You can also dial the gochujang up or down depending on your spice tolerance.
Serving Ideas
Over fluffy white rice is obvious and perfect, but I have also tucked these cubes into lettuce wraps for a lighter meal. Steamed broccoli or sauted bell peppers on the side make it feel like a complete dinner.
Leftover Magic
If you somehow have leftovers, they reheat surprisingly well in a dry pan over medium heat. The sauce gets even stickier and the tofu crisps back up beautifully.
- Make extra sauce and store it in the fridge for quick weeknight stir fries
- Keep toasted sesame seeds in a jar so they are ready to sprinkle at the last second
- Double the tofu if cooking for hungry people, the sauce stretches easily
Pin It Hope this brings as much joy to your table as it has to mine.
Questions & Answers
- → How do I achieve crispy tofu cubes?
Press the tofu well to remove moisture, coat evenly with cornstarch, and cook in hot oil without overcrowding the pan to ensure crispiness on all sides.
- → Can I adjust the spice level of this dish?
Yes, modify the amount of gochujang according to your preferred spice tolerance, starting with less and adding more gradually.
- → What alternatives can replace honey for a vegan version?
Maple syrup or agave nectar can be used to maintain the sweet glaze without animal products.
- → Which side dishes complement this tofu preparation?
Steamed rice, quinoa, or fresh lettuce wraps pair well, as do steamed broccoli or sautéed bell peppers for added veggies.
- → Are there common allergens in this dish?
This dish contains soy from tofu and soy sauce, as well as sesame oil and seeds. Gochujang may contain wheat—check labels if gluten-free alternatives are needed.