Description
This Crispy Gochujang Korean Tofu recipe features extra firm tofu coated in tamari, cornstarch, and gluten free breadcrumbs, baked until crispy and tossed in a flavorful, spicy-sweet gochujang-based sauce. Perfect served with rice and fresh vegetables, this dish offers a delicious plant-based Korean-inspired meal that’s both gluten free and vegan when using maple syrup.
Ingredients
Scale
Tofu
- 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)
Sauce
- ¼ cup low sodium tamari or soy sauce
- ¼ cup gochujang (red chili paste; be sure to check if gluten free)
- 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 oven: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the tofu.
- Prepare tofu: Remove the tofu from the package, drain excess liquid, and wrap it in a towel. Lightly press to absorb the moisture.
- Cube tofu: Cut the pressed tofu into approximately 1 inch cubes and place them in a bowl.
- Coat tofu: Toss the tofu cubes first with tamari or soy sauce, then cornstarch, and finally coat with gluten free breadcrumbs until well covered.
- Arrange tofu: Place the coated tofu pieces on a parchment-lined baking sheet, ensuring pieces do not touch to maximize crispiness.
- Bake tofu: Bake for 25 minutes, then turn off the oven and leave tofu inside for an additional 5 minutes to finish crisping.
- Prepare sauce base: While tofu bakes, whisk together all sauce ingredients except the cornstarch and water in a small pot.
- Thicken sauce: In a separate small bowl, combine cornstarch and water. Add this slurry to the sauce pot, whisk well, then heat over low to medium heat until sauce bubbles and thickens. Remove from heat to thicken further.
- Toss tofu in sauce: Once tofu is done, let cool for 5 minutes. Transfer to a bowl and toss with half of the prepared sauce until well coated. Reserve remaining sauce for serving.
- Serve: Serve the crispy gochujang tofu with rice, cucumber, carrot, avocado, and sesame seeds, or enjoy with steamed broccoli or on its own.
Notes
- Use low sodium tamari or soy sauce to prevent the dish from becoming too salty.
- Pressing tofu well is essential to achieve a crispy texture when baking.
- Ensure tofu pieces do not touch on the baking sheet for even crispiness.
- For a vegan version, substitute honey with maple syrup in the sauce.
- Check that your gochujang is gluten free if required for dietary needs.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 0 mg
