Make Ahead: Tofu can be cooked up to 1 day ahead and stored separately from the sauce to keep it crispy.
Korean Gochujang Tofu Recipe (고추장 두부볶음)
Crispy tofu bites pan-fried until golden, then coated in a spicy-sweet gochujang sauce with garlic, soy sauce, and chili flakes. A quick and flavorful Korean-inspired tofu recipe.
Ingredients
- 1 block firm tofu drained and pressed
- 3 tablespoon potato starch
- 2 tablespoon vegetable oil for frying
- 1 green onion chopped
- 1 teaspoon toasted sesame seeds
Gochujang Glaze
- 2 tablespoon gochujang
- 1 tablespoon minced garlic
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 2 tablespoon mirin
- 1 tablespoon water
- 2 tablespoon honey
- 1 tablespoon gochugaru flakes Korean red pepper flakes
Instructions
- Cut the tofu into bite-sized cubes and pat dry with a paper towel. Toss the tofu in potato starch until evenly coated.
- Heat oil in a pan over medium heat. Fry the tofu until crispy and golden brown on all sides, for about 4-5 minutes per side. Remove and set aside.
- In the same pan, stir-fry garlic in a little oil for 30 seconds. Add gochujang, ketchup, soy sauce, mirin, water, honey and gochugaru. Simmer for 1-2 minutes until thickened.
- Add the crispy tofu back into the pan and toss until fully coated in the sauce.
- Sprinkle with green onions and sesame seeds. Serve hot with rice or noodles.
Notes
-
- Storing leftovers: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat tofu in the air fryer or oven until crispy; warm the sauce separately before tossing.
- Nutrition information is estimative and provided for reference only.
Nutrition
Calories: 415kcalCarbohydrates: 49gProtein: 18gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 904mgPotassium: 651mgFiber: 3gSugar: 27gVitamin A: 1317IUVitamin C: 6mgCalcium: 111mgIron: 4mg
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