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Crispy Gochujang Korean Tofu

Crispy Gochujang Korean Tofu
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Enjoy Crispy Gochujang Korean Tofu that’s packed with flavor! Try this easy recipe today and elevate your dinner game!

Ingredients

Scale
  • 1 16 ounce block extra firm tofu
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon cornstarch
  • 3 tablespoons gluten-free breadcrumbs
  • 1/4 cup low sodium tamari or soy sauce
  • 1/4 cup gochujang/red chili paste
  • 1 tablespoon tomato paste
  • 2 tablespoons vegetable broth or water
  • 3 tablespoons maple syrup
  • 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

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Remove the tofu from its package and drain off any excess liquid.
  3. Wrap the tofu in a towel and lightly press to absorb more liquid.
  4. Cut the pressed tofu into about 1-inch cubes and place them in a mixing bowl.
  5. Toss the cubed tofu with tamari or soy sauce until well coated.
  6. Add cornstarch followed by breadcrumbs, ensuring all pieces are thoroughly covered.
  7. Place the coated tofu cubes on a baking sheet lined with parchment paper. Bake for 25 minutes, then turn off the oven and let sit for an additional 5 minutes.
  8. In a small pot, whisk together all sauce ingredients except for water and cornstarch.
  9. In a separate bowl, combine cornstarch with water, then add this mixture to the pot. Whisk continuously over low/medium heat until bubbling and thickened. Remove from heat.
  10. Once baked, let the tofu cool for about 5 minutes, then transfer it to a bowl. Toss with half of your prepared sauce until well coated—reserve the remaining sauce for serving.

Nutrition

Find it online: https://cooknatalie.com/crispy-gochujang-korean-tofu/

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