Description
Discover how to make delicious Crispy Gochujang Korean Tofu with this easy recipe. Learn the secret to perfect crispy tofu every time!
Ingredients
- – 1 lb (454 g) block extra firm tofu
- – 1 tbsp (15 ml) tamari or soy sauce
- – 1 tbsp (8 g) cornstarch
- – 3 tbsp (45 ml) gluten free breadcrumbs (can sub regular breadcrumbs)
- – 1/4 cup (60 ml) low sodium tamari or soy sauce
- – 1/4 cup (60 g) gochujang/red chili paste (be sure to check if GF!)
- – 1 tbsp (15 ml) tomato paste
- – 2 tbsp (30 ml) vegetable broth or water
- – 3 tbsp (60 ml) honey (sub maple syrup for vegan)
- – 1 tbsp (15 ml) toasted sesame oil
- – 1 tbsp (15 ml) rice vinegar
- – 2 tsp (4 g) minced garlic
- – 1 tsp (5 g) fresh grated ginger
- – 1 tsp (4 g) cornstarch
- – 1 tsp (5 ml) water
Instructions
- Set your oven to 400°F to preheat.
- Take the tofu out of its packaging and let the liquid drain. Use a towel to gently press and absorb any remaining moisture.
- Slice the tofu into roughly 1-inch cubes and place them in a mixing bowl.
- Mix the cubes with tamari or soy sauce first, then coat them with cornstarch, and finally cover them with breadcrumbs thoroughly.
- Arrange the coated tofu pieces on a parchment-lined baking tray, making sure they do not touch each other to enhance crispiness.
- Bake for 25 minutes, then switch off the oven and leave them inside for another 5 minutes.
- In the meantime, combine all the sauce ingredients except the water and cornstarch in a small saucepan.
- In a separate small bowl, mix the cornstarch and water, then add this mixture to the saucepan. Stir and heat on low to medium until the sauce bubbles and thickens, then remove from heat to allow it to thicken more.
- After the tofu is ready, let it rest for 5 minutes before transferring it to a bowl. Coat the tofu well with half of the sauce, saving the rest for serving.
- I enjoyed mine alongside rice, cucumber, carrot, avocado, and sesame seeds. It also pairs well with broccoli or can be eaten on its own!
