It is 6pm. You are tired. Dinner needs to happen fast. This Gochujang Korean Tofu is the perfect solution. It is bold, fresh, and incredibly satisfying. You will love how easy it is. It delivers big flavor with very little effort. This dish is ideal for a healthy reset tonight.
There is something so comforting about a warm, glazed meal. The smell of ginger and garlic will fill your kitchen. It feels like a fresh start in a bowl. You do not need fancy equipment for this. Just a simple skillet and a few minutes. Let’s get cooking together.
Why This Recipe Is a Winner
This recipe is a total winner for busy families. It is budget-friendly and high in protein. You can find most ingredients in your pantry. It feels like a special restaurant meal at home. The texture is crispy on the outside. The inside stays tender and soft.
It is perfect for a quick weeknight dinner. You can whip it up in thirty minutes. It satisfies those cravings for something spicy and sweet. Your family will ask for seconds every time. It is a great way to eat more plants. This dish is simple yet very impressive.
Simple Method
You can master this dish in no time. Even if you are a beginner, you can do this. The secret is the cornstarch coating. It creates a wonderful crunch without deep frying. You just whisk, fry, and toss. It is a stress-free cooking process. You will feel like a pro in the kitchen.
Simple Ingredients
These ingredients are mostly pantry staples. The fresh ginger and garlic make a huge difference. Use seasonal produce for the best flavor.
- 14 oz extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon toasted sesame seeds
- 2 stalks green onions, thinly sliced
Step-by-Step
- Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
- Toss the tofu cubes in a bowl with cornstarch until evenly coated on all sides.
- In a separate small bowl, whisk together the gochujang, soy sauce, honey, sesame oil, minced garlic, and minced ginger to create the glaze.
- Heat the vegetable oil in a large non-stick skillet over medium-high heat.
- Add the tofu cubes to the skillet and fry for 8 to 10 minutes, turning occasionally until all sides are golden brown and crispy.
- Reduce the heat to low and pour the prepared sauce over the tofu.
- Toss the tofu continuously for 1 to 2 minutes until the sauce thickens and evenly coats each cube.
- Remove from heat and garnish with toasted sesame seeds and sliced green onions.
Best Ways to Enjoy It
Serve this warm over a bowl of fluffy rice. Add some fresh steamed greens for color. It is a balanced and beautiful meal. You can also pack it for lunches. It stays delicious even the next day. Set the table and enjoy this cozy meal. Pair it with a cold, refreshing drink.
Keep It Fresh
Store your leftovers in the fridge. They will last for about three days. Use an airtight container to keep them fresh. To reheat, use a warm skillet. This helps the tofu stay nice and crispy. Avoid the microwave if you have time. Meal prep has never been this tasty.
Tips for Best Results
- Press the tofu for at least 15 minutes first.
- Do not skip the cornstarch for that crunch.
- Use extra-firm tofu for the best texture.
- Don’t crowd the pan while frying the cubes.
- Adjust the honey for your preferred sweetness level.
- Use fresh ginger for a bright, zesty flavor.
- Garnish right before serving for the best look.
Easy Flavor Ideas
- Swap honey for maple syrup for vegans.
- Add sliced bell peppers for extra crunch.
- Use tamari to make it gluten-free.
- Add a splash of lime for extra zing.
- Top with red pepper flakes for more heat.
Quick Answers
Is gochujang very spicy?
It has a medium kick. The honey helps balance the heat. You can use less if you prefer.
Can I use firm tofu?
Extra-firm is much better for this. It holds its shape during frying. Firm tofu might crumble more easily.
Can I bake the tofu?
Yes, you can bake it at 400°F. Bake for 25 minutes until crispy. Then toss it in the sauce.
I hope this meal brings comfort to your table. It is the perfect way to reset. Enjoy every crispy, spicy bite tonight.
— Katie Wood
Ingredients
- 14 oz extra -firm tofu, pressed and cubed
- 2 tablespoons cornstarc h
- 3 tablespoons vegetable oil
- 2 tablespoons gochujan g
- 1 tablespoon soy sauce
- 1 tablespoon hone y
- 1 teaspoon toasted sesame oil
- 2 cloves garlic , minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon toasted sesame seeds
- 2 stalks green onions, thinly sliced
Instructions
- Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
- Toss the tofu cubes in a bowl with cornstarch until evenly coated on all sides.
- In a separate small bowl, whisk together the gochujang, soy sauce, honey, sesame oil, minced garlic, and minced ginger to create the glaze.
- Heat the vegetable oil in a large non-stick skillet over medium-high heat.
- Add the tofu cubes to the skillet and fry for 8 to 10 minutes, turning occasionally until all sides are golden brown and crispy.
- Reduce the heat to low and pour the prepared sauce over the tofu.
- Toss the tofu continuously for 1 to 2 minutes until the sauce thickens and evenly coats each cube.
- Remove from heat and garnish with toasted sesame seeds and sliced green onions.
