Korean Tofu - Veggie Desserts

Korean Tofu

You'll love this Korean Tofu! Crispy pan-fried tofu in a sticky, sweet, and spicy gochujang sauce, ready in under 20 minutes.

Prep Time10

Cook Time8

Total Time18

Course: Dinner

Cuisine: Korean

Diet: Vegan, Vegetarian

Servings:

Calories: 229kcal

Cost: $10

Equipment

Saucepan
skillet / frying pan

Ingredients

14 ounces 400g firm tofu pressed to remove excess moisture
2 tablespoons cornstarch
2 tablespoons vegetable oil

For the sticky gochujang sauce

1 tablespoon cornstarch
¾ cup water
2 tablespoons gochujang paste Korean red pepper paste depending on hot you like it
2 tablespoons soy sauce
2 tablespoons brown sugar
1 cloves garlic minced
1 tablespoon sesame oil
1 teaspoon grated ginger

To garnish

1 teaspoon white or black sesame seeds
2 green onions sliced

Instructions

Press the tofu gently, wrapped in a clean tea towel, between two plates to extract excess moisture. Cut the tofu into cubes, then gently toss in a bowl with the cornstarch.
Heat the oil in a frying pan over a medium heat, then add the coated tofu. Cook until browned, about 2-3 minutes, then flip each tofu cube and fry for a few more minutes on the other side until crispy. Remove from the pan and set aside.
Meanwhile, whisk the cornstarch into the water in a saucepan, then add all other sauce ingredients and whisk well to combine. Heat over a medium heat, whisking often, until thick - about 3 minutes.
Toss the pan fried tofu in the Korean gochujang sauce and serve garnished with the sesame seeds and scallions.

Notes

1. Can I use a different type of tofu for this recipe?

Yes, you can use extra-firm tofu if you prefer a firmer texture. Soft or silken tofu is not recommended as it won't hold up well when frying.

2. What can I use as a substitute for gochujang?

If you don't have gochujang, you can substitute it with a mixture of red chili paste and a bit of miso paste or soy sauce to replicate the spicy and umami flavors. However, the taste won't be exactly the same.

3. How can I make this recipe less spicy?

To reduce the spiciness, use less gochujang paste or opt for a mild variety. You can also add a bit more brown sugar or a splash of honey to balance out the heat.

4. Can I bake the tofu instead of frying it?

Yes, you can bake the tofu. Preheat your oven to 400°F (200°C), coat the tofu cubes in cornstarch, and spread them on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until the tofu is crispy.

Nutrition