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This spicy gochujang tofu is my go to recipe when I want something fast crispy and bold with flavor. Inspired by Korean flavors it delivers heat sweetness and umami all in one pan using pantry staples and it is ready in under fifteen minutes
I started making this when I first bought a tub of gochujang and did not know what to do with it. Now it is a staple in my kitchen and I make it every time I crave crispy tofu with a punch
Ingredients
- Extra firm tofu: gives the best texture for crispy pieces avoid soft or silken varieties which fall apart
- Cornflour: coats the tofu for a golden crust you can substitute with plain flour in a pinch
- Garlic pepper and salt: add essential flavor to the tofu before it even meets the sauce
- Neutral oil: like vegetable or sunflower oil is perfect for shallow frying without overpowering the taste
- Gochujang paste: is the heart of the sauce spicy and rich look for the iconic red tub in Asian stores
- Maple syrup: adds balance with a touch of sweetness and keeps the dish vegan
- Soy sauce: brings deep umami flavor both light and dark varieties work well
- Garlic: adds a sharp savory bite use fresh and plenty for best results
- Water: helps create the right consistency in the sauce as it reduces
Step-by-Step Instructions
- Prepare the Tofu:
- Tear or cut extra firm tofu into bite sized chunks. Toss with cornflour garlic pepper and salt making sure each piece is well coated for even crisping
- Fry the Tofu:
- Heat neutral oil in a nonstick pan over medium heat. Fry tofu pieces in batches turning occasionally until all sides are golden and crispy. Remove and set aside on a plate lined with paper towel
- Make the Sauce:
- In the same pan add gochujang paste maple syrup soy sauce and a splash of water. Cook over low heat stirring until the sauce thickens slightly. Add minced garlic and cook for one to two minutes until fragrant
- Combine and Coat:
- Return the crispy tofu to the pan and gently toss until all pieces are evenly coated in the glossy spicy sauce. Let sit on low heat for a minute to allow flavors to meld
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Storage Tips
Let tofu cool before storing. Place in an airtight container and refrigerate for up to four days. Reheat in a pan on the stove or in the oven to maintain crispiness. Avoid microwaving if you want to keep the tofu’s texture
Ingredient Substitutions
Use honey if you do not need the dish to be vegan. Plain flour works in place of cornflour. Tamari can replace soy sauce for a gluten free option. If gochujang is too spicy add a bit more syrup or a splash of rice vinegar for balance
Serving Suggestions
Serve over steamed rice or noodles with sesame seeds and spring onions on top. Pairs well with cucumber salad or pickled vegetables for contrast. Add to a wrap or grain bowl for a spicy protein boost
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Cultural Context
Gochujang is a cornerstone in Korean cuisine used in dishes like bibimbap and tteokbokki. This recipe is a fusion take bringing its bold character to a simple tofu stir fry. It reflects how Korean ingredients are becoming staples in everyday cooking
Frequently Asked Questions About Recipes
- → What type of tofu works best?
Extra-firm tofu is best for this dish as it holds its shape and gets crispy when pan-fried. Avoid silken tofu as it is too soft.
- → Can I make it in the oven or air fryer?
Yes, the tofu can be baked or air-fried instead of pan-fried. Just coat and cook until golden and crispy before adding the sauce.
- → What can I use instead of gochujang?
If you can’t find gochujang, try a mix of chili paste and a touch of soy sauce and sugar to mimic its flavor profile.
- → Is this dish vegan?
Yes, this version is fully vegan using maple syrup instead of honey and plant-based ingredients.
- → How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the oven for best texture.