If you're looking for a bold and satisfying plant-based meal, this Crispy Gochujang Korean Tofu is a total game-changer. It’s the perfect mix of crunchy tofu cubes tossed in a sticky, spicy-sweet Korean-style glaze made with gochujang (Korean fermented chili paste). This dish is high in protein, incredibly flavorful, and ready in under 30 minutes — ideal for quick weeknight dinners or meal prep.

Gochujang adds depth, heat, and a touch of sweetness, pairing beautifully with crispy pan-fried tofu. Serve it with rice, noodles, or lettuce wraps for a complete meal that’s 100% vegan, yet packed with umami-rich flavor.

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🛒 Ingredients (U.S. Measurements)

For the Crispy Tofu:

• 1 (14 oz) block extra-firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• 2 tablespoons vegetable oil (for pan-frying)

For the Gochujang Sauce:

• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup (or agave)
• 1 teaspoon sesame oil
• 1 clove garlic, grated
• 1 tablespoon water (to thin, if needed)

Optional Toppings:

• Green onions, sliced
• Toasted sesame seeds
• Cooked jasmine rice or sticky rice
• Sautéed bok choy or steamed broccoli

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🔥 Instructions

Step 1: Prepare and Press the Tofu

Drain the tofu and press it for 10–15 minutes to remove excess moisture. Cut into bite-sized cubes.

Step 2: Coat the Tofu

In a bowl, toss tofu cubes with cornstarch, garlic powder, and salt until evenly coated.

Step 3: Crisp the Tofu

Heat vegetable oil in a large non-stick skillet over medium heat. Add tofu and pan-fry for 2–3 minutes per side until golden brown and crispy. Transfer to a plate and set aside.

Step 4: Make the Gochujang Sauce

In a small bowl, whisk together gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, grated garlic, and water. Taste and adjust heat/sweetness if needed.

Step 5: Combine

Wipe out the skillet if needed, then pour in the sauce. Heat over low until it starts to bubble. Add the crispy tofu and toss gently until coated and heated through (about 1–2 minutes).

Step 6: Serve

Serve immediately over rice or noodles. Garnish with green onions and sesame seeds for extra flavor and texture.

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🧾 Nutrition Facts (Per Serving – Serves 2)

Nutrient	Amount
Calories	~360 kcal
Protein	18g
Carbohydrates	20g
Fat	24g
Fiber	2g
Sugar	6g
Sodium	700mg

Note: Approximate values, not including rice or additional toppings.

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💡 Tips & Tricks

• No cornstarch? Arrowroot or potato starch works great for crispiness.
• Baked version: Bake tofu at 400°F (200°C) for 25–30 minutes for a lower-oil version.
• Adjust spice: Add more maple syrup or reduce gochujang for a milder sauce.
• Meal prep: Store leftovers in an airtight container. Re-crisp in a skillet to maintain texture.
• Gochujang alternatives: Use sambal oelek or sriracha if gochujang isn’t available — flavor will vary slightly.

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🔥 Chef’s Extra Touch (From Me to You)

Craving extra texture? Toss in crispy rice paper pieces or roasted peanuts for crunch. Want to go fusion? Serve it in a taco shell with pickled veggies and a lime wedge for Korean-Mexican flair!