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Crispy cubed tofu glazed in bright red gochujang sauce with scallions and sesame seeds

Gochujang Korean Tofu

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 245
Ingredients Method

Ingredients
  

  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 2 tablespoons cornstarc h
  • 2 tablespoons vegetable oil
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon hone y
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic , minced
  • 1 teaspoon fresh ginger, minced
  • 1/4 cup wate r
  • 1 scallion , thinly sliced
  • 1 teaspoon toasted sesame seeds

Method
 

  1. Remove tofu from packaging and press between heavy plates for 15 minutes to extract moisture, then dice into 1-inch cubes.
  2. Dredge the tofu cubes in cornstarch until all surfaces are lightly and evenly coated.
  3. In a small mixing bowl, combine gochujang, soy sauce, honey, sesame oil, garlic, ginger, and water, whisking until the paste is fully emulsified.
  4. Heat vegetable oil in a non-stick skillet over medium-high heat until shimmering.
  5. Add tofu cubes to the skillet in a single layer and sear until golden-brown and crispy on all sides, approximately 8 to 10 minutes.
  6. Reduce heat to medium and pour the sauce mixture over the tofu.
  7. Toss the tofu continuously for 2 minutes or until the sauce reduces into a thick, glossy glaze that adheres to the protein.
  8. Remove from heat and garnish with sliced scallions and toasted sesame seeds.