Description
Crispy Gochujang Korean Tofu is a delicious and flavorful vegan dish featuring extra firm tofu coated in tamari, cornstarch, and gluten free breadcrumbs, baked to crispy perfection and tossed in a spicy-sweet gochujang sauce. Perfect served with rice and fresh vegetables for a satisfying meal.
Ingredients
Scale
Tofu
- 1 16 ounce block extra firm tofu
- 1 tablespoon tamari or soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons gluten free breadcrumbs (can substitute regular breadcrumbs)
Sauce
- ¼ cup low sodium tamari or soy sauce
- ¼ cup gochujang/red chili paste (ensure gluten free)
- 1 tablespoon tomato paste
- 2 tablespoons vegetable broth or water
- 3 tablespoons honey (substitute maple syrup for vegan)
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon fresh grated ginger
- 1 teaspoon cornstarch
- 1 teaspoon water
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the tofu.
- Prepare Tofu: Remove the tofu from its package, drain excess liquid, wrap it in a towel, and lightly press to absorb moisture.
- Cut and Coat Tofu: Cut the tofu into 1-inch cubes. Toss the cubes with tamari or soy sauce, then cornstarch, and finally coat with gluten free breadcrumbs until well covered.
- Arrange Tofu on Baking Sheet: Place tofu cubes on a parchment-lined baking sheet, making sure none touch to ensure crispiness.
- Bake Tofu: Bake the tofu in the preheated oven for 25 minutes. After baking, turn off the oven and let the tofu sit inside for an additional 5 minutes.
- Make Sauce: Whisk together tamari, gochujang, tomato paste, vegetable broth, honey, toasted sesame oil, rice vinegar, minced garlic, and grated ginger in a small pot.
- Thicken Sauce: In a small bowl, mix cornstarch and water to create a slurry. Add this to the pot and whisk while heating over low to medium heat until the sauce bubbles and thickens. Remove from heat to thicken further.
- Coat Baked Tofu: Let baked tofu cool for 5 minutes, then transfer to a bowl and toss with half of the sauce until evenly coated. Reserve the remaining sauce for serving.
- Serve: Serve the crispy gochujang tofu with rice, cucumber, carrot, avocado, and sesame seeds. It is also delicious with broccoli or enjoyed on its own.
Notes
- Use low sodium soy sauce or tamari to control saltiness.
- Pressing the tofu well helps it get crispier when baked.
- Substitute maple syrup for honey to make the recipe fully vegan.
- Ensure the gochujang paste is gluten free if needed.
- Make sure tofu pieces do not touch on the baking sheet to maximize crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
