Honey Gochujang Tofu (Printable version)

Crispy tofu tossed in a honey and gochujang glaze with garlic, ginger, and sesame seeds.

# What you need:

→ Tofu

01 - 14 oz firm tofu, pressed and cut into 3/4 inch cubes
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 2 tbsp neutral oil (canola or sunflower)

→ Sauce

05 - 2 tbsp gochujang (Korean chili paste)
06 - 2 tbsp honey
07 - 1 tbsp soy sauce
08 - 1 tbsp rice vinegar
09 - 1 tbsp sesame oil
10 - 2 cloves garlic, minced
11 - 1 tsp fresh ginger, grated
12 - 2 tbsp water

→ Garnish

13 - 1 tbsp toasted sesame seeds
14 - 2 green onions, thinly sliced

# How to Make It:

01 - Press the tofu for at least 10 minutes to remove excess moisture. Cut into 3/4 inch cubes.
02 - Toss tofu cubes with cornstarch and salt until evenly coated.
03 - Heat neutral oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crispy on all sides, about 8 to 10 minutes. Remove from skillet and set aside.
04 - In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and water until blended.
05 - Pour the sauce into the empty skillet and bring to a simmer over medium heat. Cook 2 to 3 minutes until slightly thickened.
06 - Return tofu to the skillet and toss to coat evenly with the sauce. Cook for another 2 minutes until the glaze is sticky and glossy.
07 - Transfer tofu to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot, either as an appetizer or over steamed rice.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy on the outside while the sauce clings to every corner, creating this satisfying textural contrast that shouldn't work but absolutely does.
  • It comes together in under forty minutes, which means you can make it on a Wednesday without planning your entire evening around dinner.
  • The sauce is the kind that makes people ask for the recipe because it tastes far more complicated than it actually is.
02 -
  • Moisture is the enemy of crispiness—don't skip or rush the pressing step, and make sure your pan is genuinely hot before the tofu goes in, or you'll end up with chewy rather than crispy.
  • The sauce needs about two to three minutes to thicken slightly, and that moment matters; if you skip it and add the tofu immediately, everything stays thin and slides off instead of clinging.
03 -
  • Buy your gochujang from an Asian market if you can; the quality difference is worth the small detour, and it'll last for months in your fridge.
  • Have all your ingredients prepped and in bowls before you start cooking—this is the kind of dish where everything happens in sequence and timing matters.
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