Crispy Gochujang Tofu

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Crispy Gochujang Tofu

Crunchy torn tofu bites tossed in a sticky, fiery gochujang glaze that clings to every craggy edge. Serve over rice for a takeout-style dinner at home.

Course Main Course

Cuisine Fusion, Korean-Inspired

Keyword gochujang tofu, korean fried tofu, popcorn tofu, spicy crispy tofu

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 544kcal

Ingredients

For the tofu:

800 g extra firm tofu pressed
2 garlic cloves grated
1 tbsp fresh ginger grated
1 tbsp rice vinegar
1 tsp smoked paprika
1 tsp salt
120 g cornstarch
120 g rice flour
neutral oil for frying, or oil spray for air frying

For the sauce:

3 tbsp gochujang
2 tbsp sugar
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp gochugaru or smoked paprika
4 garlic cloves finely minced
1 tbsp fresh ginger finely minced
2 tbsp sesame seeds
2 spring onions thinly sliced, plus extra to serve
60 ml neutral oil heated until shimmering

US Customary - Metric

Instructions

Tear the tofu. Tear the pressed tofu into rough bite-size chunks straight into a large bowl. The craggy edges are what make it extra crispy, so don't cut it with a knife.
Season the tofu. Add the garlic, ginger, vinegar, paprika, and salt and toss gently so every piece is seasoned.
Coat heavily. Add the cornstarch and rice flour and mix thoroughly until the tofu is completely covered in a thick, shaggy coating. The moisture from the tofu will hydrate the starch and create craggy clumps, and that's exactly what you want. If the tofu still looks wet or sticky, sprinkle in more cornstarch a tablespoon at a time until every piece is dry to the touch and fully coated.
Fry until golden. Heat about 2 inches [5 cm] of oil in a deep pan to 350°F [175°C]. Fry the tofu in batches for 5 to 6 minutes until deeply golden and crisp, then drain on a wire rack and set aside. Air fryer option: spray the coated tofu generously with oil on all sides and air fry at 400°F [200°C] for 15 to 18 minutes, shaking the basket halfway, until golden and crisp.
Build the sauce base. In a large cold pan, combine the gochujang, sugar, soy sauce, vinegar, gochugaru, garlic, ginger, sesame seeds, and spring onions.
Pour over the hot oil. Heat the oil in a small pot until shimmering, then carefully pour it over the sauce ingredients. Stir well as it sizzles to bloom all the aromatics.
Adjust the consistency. The sauce should be glossy and thick enough to coat a spoon. If it's too thin, place the pan over medium heat and simmer for 1 to 2 minutes until sticky.
Toss and serve. Add the fried tofu to the pan and toss until every piece is glazed. Serve immediately over rice, topped with extra spring onions and sesame seeds.

Notes

Freeze and thaw the tofu before pressing for an even chewier, more absorbent texture.
Don't toss the tofu in the sauce until right before serving, or the coating softens.
For gluten-free, use tamari and a certified gluten-free gochujang.

Nutrition