Fried Tofu with Gochujang Glaze Recipe

Introduction

This fried tofu recipe delivers crispy edges and a flavorful glaze that’s both sweet and spicy. Perfect served over steamed white rice, it’s a satisfying, plant-based dish that’s simple to make and sure to please both vegetarians and meat-eaters alike.

Ingredients

• 1 (14-oz.) package extra-firm tofu
• 2 tablespoons plus 1/4 teaspoon kosher salt, plus more for seasoning
• 1/4 cup cornstarch
• 1/2 teaspoon garlic powder
• 1/3 cup vegetable oil
• 2 tablespoons gochujang
• 2 tablespoons honey or agave
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons reduced-sodium soy sauce
• White rice, for serving
• 1 scallion, thinly sliced

Instructions

1. Step 1: Remove tofu from its package and discard excess moisture. Slice the block in half horizontally, then cut each half into 12 cubes about 1 inch each. Arrange the cubes in a single layer in a heatproof baking dish.
2. Step 2: Bring 6 cups of water to a boil in a kettle or medium pot. Pour the boiling water over the tofu cubes and sprinkle 2 tablespoons of kosher salt evenly over the water. Let the tofu sit for 20 minutes to firm up.
3. Step 3: Line a rimmed baking sheet with paper towels or a clean kitchen towel. Remove tofu cubes from the salted water one or two at a time and blot dry on all sides with paper towels. Arrange on the prepared sheet, cover with more paper towels or a kitchen towel, and lightly pat dry again. Rinse and dry the baking dish thoroughly.
4. Step 4: In a small bowl, whisk together cornstarch, garlic powder, and 1/4 teaspoon kosher salt.
5. Step 5: Blot the tops of the tofu cubes one final time. Toss them in the cornstarch mixture until evenly coated, then transfer back to the dried baking dish. Refresh the paper towels on the baking sheet for the next step.
6. Step 6: Heat vegetable oil in a large, heavy, high-sided skillet over medium-high heat until shimmering. Fry the tofu cubes in a single layer, turning occasionally, until golden brown and crisp on all sides, about 5 to 6 minutes. Transfer the fried tofu to the prepared baking sheet and season with salt to taste.
7. Step 7: In another large skillet over medium-high heat, combine gochujang, honey (or agave), rice vinegar, and soy sauce. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the glaze thickens slightly, about 1 minute.
8. Step 8: Add the fried tofu to the glaze and toss gently to coat and warm through. If the glaze is too thick, loosen it with 1 tablespoon of water. Serve the glazed tofu over white rice, topped with thinly sliced scallions.

Tips & Variations

• Press the tofu well before slicing if you want extra firm cubes for frying.
• Swap gochujang for sriracha for a different spicy flavor.
• Use tamari instead of soy sauce for a gluten-free option.
• Add toasted sesame seeds on top for extra texture and flavor.

Storage

Store leftover glazed tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness, adding a splash of water if the glaze has thickened. It’s best served fresh but keeps well as a quick meal or snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft or silken tofu instead of extra-firm?

Extra-firm tofu is best for frying because it holds its shape well. Soft or silken tofu is too delicate and will likely fall apart during cooking.

How do I make this recipe vegan?

Simply substitute honey with agave syrup or another plant-based sweetener to keep the glaze vegan-friendly.

Fried Tofu with Gochujang Glaze Recipe

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★★★★★

4.4 from 83 reviews

A crispy and flavorful fried tofu dish featuring extra-firm tofu cubes coated in a seasoned cornstarch mixture, fried until golden, and tossed in a sweet and spicy gochujang glaze. Served over white rice and garnished with fresh scallions, this recipe is a delightful plant-based option packed with texture and bold flavors.

• Author: Jeannette
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Korean-inspired
• Diet: Vegan

Ingredients

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Tofu Preparation

• 1 (14-oz.) pkg. extra-firm tofu
• 2 Tbsp. plus 1/4 tsp. kosher salt, plus more for seasoning
• 6 cups water (for soaking)

Coating

• 1/4 cup cornstarch
• 1/2 tsp. garlic powder
• 1/4 tsp. kosher salt

Frying

• 1/3 cup vegetable oil

Glaze

• 2 Tbsp. gochujang
• 2 Tbsp. honey or agave
• 2 Tbsp. unseasoned rice vinegar
• 2 Tbsp. reduced-sodium soy sauce

Serving

• White rice, for serving
• 1 scallion, thinly sliced

Instructions

1. Prepare the Tofu: Remove tofu from its package and discard any excess moisture. On a cutting board, slice the tofu block in half parallel to the board to create two thinner blocks. Cut each block into 12 cubes approximately 1 inch by 1 inch. Arrange the cubes in a single layer in a heatproof baking dish (preferably 8″ x 8″).
2. Salt Soak: Bring 6 cups of water to a boil in a kettle or medium pot. Pour the boiling water over the tofu cubes in the baking dish and sprinkle 2 tablespoons of kosher salt evenly over the water. Let the tofu soak for 20 minutes. This step seasons the tofu and firms it up.
3. Dry the Tofu: Line a rimmed baking sheet with paper towels or a clean kitchen towel. Remove tofu cubes from the salt water one or two at a time, blotting them dry on all sides with paper towels. Arrange the tofu on the prepared sheet and cover with more paper towels or another towel, lightly patting dry again without applying excessive pressure. Rinse and thoroughly dry the baking dish.
4. Prepare the Coating: In a small bowl, whisk together cornstarch, garlic powder, and 1/4 teaspoon kosher salt until well combined.
5. Coat the Tofu: Blot the tops of the tofu cubes one final time to ensure dryness. Working in small batches, toss the tofu cubes in the cornstarch mixture until coated evenly, then transfer them back to the dried baking dish. Refresh the paper towels on the baking sheet by removing the wet ones and replacing them with dry ones.
6. Fry the Tofu: Heat vegetable oil in a large, heavy, high-sided skillet over medium-high heat until shimmering. Fry the tofu in a single layer, turning occasionally to brown all sides evenly. This should take about 5 to 6 minutes. Once browned, transfer the tofu cubes to the prepared baking sheet and season with additional salt as desired.
7. Make the Glaze: In another large skillet over medium-high heat, combine gochujang, honey or agave, rice vinegar, and reduced-sodium soy sauce. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the glaze thickens slightly, about one minute.
8. Toss Tofu in Glaze and Serve: Add the fried tofu to the skillet with the glaze and toss to coat each piece thoroughly, heating through. If the glaze is too thick to coat the tofu, loosen it with 1 tablespoon of water and continue tossing. Serve the glazed tofu warm over white rice and garnish with thinly sliced scallions.

Notes

• Pressing the tofu before soaking is not necessary since the soaking in saltwater firms it.
• Be gentle when drying tofu to avoid breaking the cubes.
• You can substitute honey with agave for a vegan option.
• Use reduced-sodium soy sauce to control saltiness.
• If you prefer extra crispiness, double coat the tofu in cornstarch before frying.
• The glaze can be adjusted for sweetness or heat by varying the amount of honey and gochujang.

Keywords: fried tofu, gochujang tofu, crispy tofu, Korean tofu recipe, vegan main dish