Honey Gochujang Tofu Dish (Printable view)

Crispy tofu glazed in a sweet and spicy honey gochujang sauce, perfect with rice or as a snack.

# What You Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cut into 3/4-inch cubes
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 2 tablespoons neutral oil (canola or sunflower)

→ Sauce

05 - 2 tablespoons gochujang (Korean chili paste)
06 - 2 tablespoons honey
07 - 1 tablespoon soy sauce
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon sesame oil
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh ginger, grated
12 - 2 tablespoons water

→ Garnish

13 - 1 tablespoon toasted sesame seeds
14 - 2 green onions, thinly sliced

# How To Make:

01 - Press tofu for a minimum of 10 minutes to expel excess moisture, then cut into 3/4-inch cubes.
02 - In a bowl, toss tofu cubes with cornstarch and salt until they are evenly coated.
03 - Heat neutral oil in a large non-stick skillet over medium-high heat. Add tofu and cook, turning occasionally, until golden and crisp on all sides, about 8 to 10 minutes. Remove and set aside.
04 - Combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and water in a small bowl. Whisk until smooth.
05 - Pour the sauce mixture into the skillet and bring to a simmer over medium heat. Cook for 2 to 3 minutes until slightly thickened.
06 - Return crispy tofu to the skillet. Toss gently to coat in the sauce evenly and cook for another 2 minutes until the sauce is sticky and glossy.
07 - Transfer tofu to a serving plate. Garnish with toasted sesame seeds and sliced green onions. Serve warm, alone or over steamed rice.

# Expert Advice:

01 -
  • The contrast between crispy edges and a sweet-spicy glaze hits every craving at once.
  • It comes together faster than takeout, and tastes like you've been cooking all day.
  • Works equally well as a party appetizer or a weeknight dinner over rice.
02 -
  • Don't skip the pressing step—I learned this the hard way when I skipped it once and ended up with steamed tofu instead of crispy cubes.
  • The sauce thickens as it cools, so if yours seems thin when it's simmering, it'll be perfect once you serve it.
  • Room temperature tofu behaves better than straight-from-the-fridge tofu when you're trying to get it crispy.
03 -
  • Make the sauce ahead and store it in the fridge—it actually tastes better the next day as flavors develop and meld.
  • If your gochujang seems stiff, warm it slightly before mixing with other ingredients so it incorporates smoothly without lumps.
  • The sesame seeds toast even more when the warm tofu is served, releasing extra nuttiness if you wait just a minute before eating.
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