Crispy Gochujang Korean Tofu
A deliciously crispy baked tofu coated in a spicy-sweet Korean gochujang sauce. An easy, protein-packed vegan meal perfect with rice and fresh veggies.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Korean
- Diet: Vegan, Vegetarian
Ingredients
Scale
1 16 ounce block extra firm tofu
1 tablespoon tamari or soy sauce
1 tablespoon cornstarch
3 tablespoons gluten free breadcrumbs (can sub regular breadcrumbs)
1/4 cup low sodium tamari or soy sauce
1/4 cup gochujang/red chili paste (be sure to check if GF!)
1 tablespoon tomato paste
2 tablespoons vegetable broth or water
3 tablespoons honey (sub 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 the oven to 400 degrees Fahrenheit.
- Remove the tofu from the package and drain off the excess liquid. Wrap in a towel and lightly press to absorb the liquid.
- Cut into about 1 inch cubes and add to a bowl.
- Toss with the soy sauce, then cornstarch, then breadcrumbs until well coated.
- Place on a baking sheet lined with parchment paper and try to ensure no pieces of tofu touch each other. This helps it get crispier.
- Bake for 25 minutes, then turn off the oven and let sit an additional 5 minutes.
- Meanwhile, whisk together all ingredients aside from the water/cornstarch for the sauce in a small pot.
- Whisk together the cornstarch and water in a small bowl and add to the pot. Whisk, then heat over low/medium heat until the sauce starts to bubble and thicken. Remove from the heat to let it thicken further.
- When the tofu is done, let cool for 5 minutes, then transfer to a bowl. Toss with half of the sauce (reserve the rest for serving) until well coated.
- Serve with rice, cucumber, carrot, avocado and sesame seeds. Also delicious with broccoli or just as is!
Notes
- For vegan version, use maple syrup instead of honey.
- Ensure gochujang and breadcrumbs are gluten-free if needed.
- Do not crowd tofu on baking sheet for maximum crispiness.
- Leftover tofu and sauce store separately in fridge for up to 3 days.
Nutrition
- Calories: 192 kcal
- Sugar: 11 g
- Fat: 4 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 8 g
Find it online: https://cleanvegankitchen.com/crispy-gochujang-korean-tofu/