Name: Crispy Gochujang Korean Tofu With Rice
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 block firm tofu, drained and pressed; 2 tablespoons corn starch; 2 tablespoons vegetable oil (for frying); 1 tablespoon sesame oil; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon gochujang (Korean chili paste); 1 tablespoon honey or maple syrup; 1 teaspoon garlic, minced; 1 teaspoon ginger, minced; 1/2 teaspoon sesame seeds (for garnish); 2 green onions, chopped (for garnish); Cooked rice (for serving)

Why You’ll Love This Recipe

Crispy Gochujang Korean Tofu With Rice is a vibrant, flavorful dish that combines the satisfying crunch of crispy tofu with the bold, savory flavors of gochujang, a fermented Korean chili paste. The tofu is perfectly crisp on the outside and tender on the inside, soaking up the deliciously spicy and sweet sauce, while served over a bed of steamed rice. This dish is not only a treat for your taste buds but also easy to prepare and perfect for a quick weeknight dinner or a comforting meal any day of the week.

Ingredients

1 block firm tofu, drained and pressed
2 tablespoons corn starch
2 tablespoons vegetable oil (for frying)
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon gochujang (Korean chili paste)
1 tablespoon honey or maple syrup
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon sesame seeds (for garnish)
2 green onions, chopped (for garnish)
Cooked rice (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Start by cutting the tofu into bite-sized cubes. Lay the tofu on a clean kitchen towel or paper towels to remove excess moisture.
Once dried, toss the tofu cubes in corn starch until they are evenly coated.
Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the tofu cubes and fry them for about 3-4 minutes on each side until golden brown and crispy. Transfer the tofu to a plate and set aside.
In the same skillet, lower the heat and add sesame oil. Add minced garlic and ginger and sauté for about 1 minute until fragrant.
Stir in soy sauce, rice vinegar, gochujang, and honey (or maple syrup). Let the sauce simmer for 2-3 minutes until it thickens slightly.
Add the crispy tofu back into the skillet and toss to coat the tofu with the sauce. Cook for an additional 2 minutes, ensuring all the tofu is well coated.
Serve the crispy tofu over steamed rice and garnish with sesame seeds and chopped green onions.

Servings and Timing

Servings: 2-3
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Spicy Level: Adjust the amount of gochujang to suit your spice preference. For a milder dish, reduce the amount of gochujang or substitute it with a mild chili paste.
Tofu Substitute: If you’re not a fan of tofu, you can substitute it with tempeh or even crispy chicken for a different protein.
Vegetable Add-ins: Feel free to add vegetables like bell peppers, broccoli, or spinach to the dish for extra nutrition and texture.
Rice Options: This dish is traditionally served with white rice, but you can also use brown rice, quinoa, or cauliflower rice for a healthier variation.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The tofu will stay crispy for a few hours, but it will soften as it sits.
Reheating: Reheat the tofu in a skillet over medium heat, adding a little extra oil to help restore some crispiness. Alternatively, you can reheat the tofu in the oven at 350°F (175°C) for 10-15 minutes to regain some of its crunch.

FAQs

1. Can I use soft tofu for this recipe?

Soft tofu is not ideal for this recipe, as it won’t hold its shape when fried. Firm or extra-firm tofu works best for achieving the crispy texture.

2. Is gochujang essential for this recipe?

Yes, gochujang is the key ingredient that gives this dish its authentic Korean flavor. However, if you don’t have gochujang, you can try using other chili pastes or sauces with a similar texture, but the flavor profile will differ.

3. Can I make this dish vegan?

Yes, this recipe is already vegan! It uses tofu as the protein source, and the sauce ingredients are all plant-based.

4. How can I make this dish gluten-free?

To make this dish gluten-free, ensure you use a gluten-free soy sauce, or tamari, in place of regular soy sauce.

5. Can I bake the tofu instead of frying it?

Yes, baking is a healthier alternative. Preheat the oven to 400°F (200°C), arrange the tofu cubes on a baking sheet, and bake for 25-30 minutes, flipping halfway through until golden and crispy.

6. What if I don’t have sesame oil?

Sesame oil adds a unique, nutty flavor to the dish. If you don’t have it, you can use any neutral oil like vegetable or canola oil, though it will alter the flavor slightly.

7. Can I prepare the tofu ahead of time?

Yes, you can fry the tofu ahead of time and store it in the refrigerator. Reheat it in the skillet before adding it to the sauce for the best results.

8. Can I substitute honey with something else?

Yes, you can substitute honey with maple syrup or agave syrup for a vegan-friendly alternative.

9. Is this dish spicy?

The level of spiciness depends on how much gochujang you use. If you prefer a milder flavor, start with less gochujang and add more to taste.

10. What can I serve this dish with?

This dish is traditionally served with steamed rice, but you can also serve it with noodles, sautéed vegetables, or a simple salad for a complete meal.

Conclusion

Crispy Gochujang Korean Tofu With Rice is a flavorful and satisfying dish that’s easy to prepare and perfect for any occasion. With its crunchy tofu, savory sauce, and delicious spices, it’s sure to become a favorite in your weekly meal rotation. Whether you stick to the traditional recipe or experiment with different variations, this dish will always deliver a punch of flavor that everyone will love