Korean Tofu
User Reviews
5
Korean Tofu
Description
This recipe starts with firm tofu pressed to remove excess moisture, then cut into cubes and lightly tossed with cornstarch for a crispy exterior when fried. The tofu is pan-fried in vegetable oil until each side develops a golden-brown crust, providing a firm bite contrasting the soft interior.
The accompanying sauce combines gochujang, soy sauce, brown sugar, garlic, ginger, sesame oil, and a cornstarch-water slurry to create a glossy, thick, and sticky coating. The sauce is cooked gently until thickened, then tossed with the fried tofu cubes, ensuring each piece is well coated with the spicy and slightly sweet glaze.
This dish is typically served garnished with white or black sesame seeds and sliced green onions, which add a nutty crunch and fresh sharpness. It works well as a flavorful appetizer or main dish when paired with rice.
The recipe includes notes on tofu type substitutions, ways to reduce spiciness, and baking tofu as an alternative to frying without sacrificing texture significantly.
Ingredients
- 14 ounces tofu pressed to remove excess moisture, firm, 400g
- 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 ginger grated
To garnish
- 1 teaspoon white sesame seeds 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
- Extra-firm tofu can replace firm tofu for a denser texture; avoid soft or silken tofu.
- If gochujang is unavailable, mix red chili paste with miso or soy sauce for similar flavor.
- Adjust spiciness by reducing gochujang or adding more brown sugar or honey for sweetness.
- To bake tofu, coat cubes with cornstarch and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, for a crispy result.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Sodium | 514mg | 21% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 139mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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