Sweet & Spicy Gochujang Tofu
This chewy gochujang tofu is coated with a sweet and spicy sauce made of Korean chili paste, soy sauce, garlic, and green onions. It comes together in just under an hour and can be served over a bed of white rice for a satisfying weeknight dinner!
Ingredients
Tofu
- 11 ounces firm tofu
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1/4 cup cornstarch
Gochujang Sauce
- 1 tbsp gochujang
- 2 tbsp maple syrup
- 1 tbsp soy sauce
- 1 clove of garlic minced
- 1 cup water
- For topping: chopped green onions, sesame seeds
Instructions
- Cut the tofu. Rinse the tofu under cold and pat it dry with kitchen paper towels. Slice the tofu into 12 pieces of about 2×1¼ inches (5×3 cm) and around 2/3-inch (1.7 cm) thick.
- Season it. Transfer the sliced tofu to a bowl. Pour in the soy sauce and toasted sesame oil and toss to coat the tofu with the sauce. Let it sit for 10 minutes.
- Coat with cornstarch. Add the cornstarch to a bowl or deep plate. Working with one piece of tofu at a time, dip it into the cornstarch and toss to coat it evenly. Shake to remove excess cornstarch and transfer to a baking sheet lined with parchment paper. Repeat with the remaining tofu.
- Bake. Next, bake the tofu for 25 minutes, flipping it once halfway through baking until it is evenly golden brown. Note: Some pieces of tofu may still have visible cornstarch – that’s fine, don’t stress it. Remove from the oven and set aside.
- Make the sauce. In a small bowl, stir together the gochujang, maple syrup, soy sauce, and minced garlic.
- Cook the sauce. Add the sauce and the water to a non-stick skillet. Bring to a simmer and cook it for about 1 minute.
- Add the tofu. Then, add the tofu and cook for 6-8 minutes over medium heat, stirring regularly until the sauce has thickened and the tofu has absorbed most of the sauce. Top with chopped green onions and a sprinkle of sesame seeds and serve immediately!
- Although this dish tastes best when served right after cooking, you can store leftovers for up to 3 days in the refrigerator.