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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 Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 4
Calories: 229 kcal
Course: Dinner
Cuisine: Korean

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Toss the pan fried tofu in the Korean gochujang sauce and serve garnished with the sesame seeds and scallions.

Notes

  • 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.
  • 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.
  • 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.
  • 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.
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Nutrition Information

Calories 229kcal (11%) Carbohydrates 15g (5%) Protein 10g (20%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 8g Monounsaturated Fat 4g Trans Fat 0.04g 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%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 229

% 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.