Gochujang Tofu

• servings: 5 servings
• active time: 20 minutes
• total time: 55 minutes

Ingredients

1 block firm or extra-firm tofu

1 tablespoon olive oil (or other neutral oil)

2 tablespoons cornstarch

pinch salt and pepper

3 tablespoons gochujang

2 tablespoons ketchup

1 tablespoon mirin

2 tablespoons soy sauce

1 tablespoon brown sugar

4 cloves garlic (minced)

1 tablespoon rice vinegar

1/2 tablespoon toasted sesame oil

2 tablespoons water (or as needed)

Sliced scallions

Toasted sesame seeds

Directions

Crispy Tofu

Drain your tofu and either A) cut into approximately 1" cubes or B) tear into irregular pieces for crispy tofu nuggets. Lay tofu pieces on one half of a clean, lint-free kitchen towel. Fold over the other half of the towel and gently press to remove excess liquid. Leave the tofu to drain for at least 15 minutes.

In the meantime, preheat your oven to 425°F and line a baking tray with parchment or a silicone baking mat.

Transfer the pressed tofu to a mixing bowl. Drizzle with oil and sprinkle in salt and pepper. Toss until evenly coated. Try to be gentle so that the tofu cubes or nuggets stay intact. I find using a big flexible rubber spatula helps.

Sprinkle the cornstarch over the seasoned tofu and once again toss until tofu is evenly coated and there's no dry cornstarch left at the bottom of the bowl.

Arrange the tofu on your prepared baking sheet so that the pieces aren't touching. Bake for 15 minutes and give the pieces a flip. Bake for an additional 15-20 minutes, or until the tofu is as crispy as you like it! The time will vary a little depending on how thoroughly you pressed your tofu.

While your tofu bakes, measure ingredients for the gochujang sauce.

Gochujang Sauce

You can measure all the ingredients for your sauce directly into a nonstick skillet. Whisk together.

Heat the sauce over medium-high until it begins to bubble. Then reduce heat to low and simmer, stirring often, for about 3-5 minutes, until sugar has dissolved fully and sauce has thickened slightly. Add an extra tablespoon or so of water as needed to thin out the sauce to your preferred consistency.

When your tofu is done baking, transfer it to your saucepan and stir to coat. Alternatively, you can serve the crispy tofu with the gochujang sauce on the side.

To Serve

I love to serve this Gochujang Tofu with steamed white rice. Garnish with fresh sliced scallions and toasted sesame seeds.