"Learn how to make Crispy Gochujang Korean Tofu with this easy step-by-step recipe."
Learn how to make Crispy Gochujang Korean Tofu with this easy step-by-step recipe.
Conclusion
I hope you enjoy making this Crispy Gochujang Korean Tofu. It's one of my favorite recipes!
Ingredients
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 192 kcal
- Sugar: 11 g
- Fat: 4 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 8 g
Instructions
- Preheat oven to 400°F (204°C). Drain and press tofu, then cut into 1-inch cubes.
- In a bowl, toss tofu cubes first with 1 tbsp tamari, then with 1 tbsp cornstarch, then with breadcrumbs until coated.
- Place tofu on a parchment-lined baking sheet in a single layer, not touching. Bake for 25 minutes.
- Turn off oven and let tofu sit inside for 5 more minutes. Remove and cool for 5 minutes.
- Meanwhile, for the sauce: whisk all sauce ingredients except the cornstarch/water slurry in a small pot.
- Whisk 1 tsp cornstarch with 1 tsp water. Add slurry to the pot and heat over low-medium, whisking, until bubbling and thickened. Remove from heat.
- Toss the baked tofu with half the sauce in a bowl. Serve with rice and veggies, with extra sauce on the side.
