Description
Spicy crispy gochujang Korean tofu delivers bold Korean-inspired flavors with crunchy texture. Tangy sauce and perfectly golden tofu cubes promise a delightful meal you will savor with enthusiasm.
Ingredients
Scale
- 1 block (16 oz/454 g) extra firm tofu
- 3 tbsps gluten-free breadcrumbs (can substitute regular breadcrumbs)
- 1 tbsp cornstarch
- 1 tbsp soy sauce or tamari
- ¼ cup (60 ml) gochujang (red chili paste)
- ¼ cup (60 ml) low sodium soy sauce or tamari
- 3 tbsps honey (substitute maple syrup for vegan)
- 1 tbsp toasted sesame oil
- 1 tbsp tomato paste
- 1 tbsp rice vinegar
- 2 tsps minced garlic
- 2 tbsps vegetable broth or water
- 1 tsp fresh grated ginger
- 1 tsp cornstarch
- 1 tsp water
Instructions
- Tofu Preparation: Gently press tofu with a clean kitchen towel to remove excess moisture, ensuring a crisp final texture.
- Cutting and Seasoning: Slice tofu into uniform cubes, then massage with soy sauce to enhance flavor penetration.
- Coating Process: Roll tofu pieces thoroughly in cornstarch, creating a delicate powdery layer, then completely coat with breadcrumbs for ultimate crunchiness.
- Baking Setup: Arrange coated tofu cubes on a parchment-lined baking sheet, spacing them to allow even browning and prevent moisture buildup.
- Roasting: Bake in a preheated oven until the exterior transforms into a golden, crackling shell while maintaining a tender interior.
- Sauce Creation: In a small saucepan, whisk gochujang and complementary ingredients, incorporating cornstarch to achieve a glossy, thickened consistency.
- Finishing Touch: Toss roasted tofu delicately in the prepared sauce, ensuring complete and elegant coating.
- Plating: Serve atop steamed rice, garnishing with sliced cucumber, carrots, avocado, and a sprinkle of sesame seeds, optionally accompanied by steamed broccoli for added nutrition and visual appeal.
Notes
- Moisture Management: Press tofu thoroughly to remove excess water, ensuring a crispy, not soggy texture when roasted.
- Cornstarch Coating Technique: Create a light, even layer of cornstarch for maximum crunchiness and golden-brown exterior.
- Spacing Matters: Arrange tofu cubes with enough room on the baking sheet to prevent steaming and promote even, crisp browning.
- Sauce Consistency: Whisk gochujang sauce carefully and thicken with cornstarch to achieve a glossy, clinging coating that enhances flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 5
- Calories: 202
- Sugar: 10 g
- Sodium: 680 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 0 mg