Print

Fried Tofu with Gochujang Glaze Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://topreci.com/fried-tofu-with-gochujang-glaze-recipe/