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Crispy Gochujang Korean Tofu Recipe

Crispy Gochujang Korean Tofu Recipe
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4.9 from 16 reviews

This baked Gochujang Korean tofu is crispy, packed with flavor, and perfectly spiced. Serve it with your favorite veggies and fresh white rice for a quick and nutritious vegan dinner.

Ingredients

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 GF!)
  • 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

  1. Preheat the oven to 400 degrees Fahrenheit. Remove the tofu from the package, drain off the excess liquid, wrap in a towel, and lightly press to absorb the liquid.
  2. Cut the tofu into about 1-inch cubes and add to a bowl. Toss with soy sauce, then cornstarch, then breadcrumbs until well coated.
  3. Place the coated tofu on a baking sheet lined with parchment paper ensuring no pieces touch each other. Bake for 25 minutes, then turn off the oven and let sit for an additional 5 minutes.
  4. Whisk together all sauce ingredients except for the cornstarch and water in a small pot. Mix the cornstarch and water in a small bowl, add to the pot, and heat over low/medium heat until the sauce thickens.
  5. Let the tofu cool for 5 minutes after baking. Transfer to a bowl, toss with half of the sauce until well coated.
  6. Serve with rice, cucumber, carrot, avocado, and sesame seeds, or pair with broccoli.

Notes

  • Use low-sodium soy sauce to prevent the dish from becoming too salty.

Nutrition

Find it online: http://bitezly.com/crispy-gochujang-korean-tofu-recipe/