Honey Gochujang Tofu (Printable version)

Golden tofu cubes coated in a sticky, sweet, and spicy honey-gochujang sauce with sesame garnish.

# What You'll 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 freshly grated ginger
12 - 2 tbsp water

→ Garnish

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

# Directions:

01 - Press 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 fully coated.
03 - Heat neutral oil in a large non-stick skillet over medium-high heat. Cook tofu cubes, turning occasionally, until golden and crispy on all sides, about 8 to 10 minutes. Remove and set aside.
04 - In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and water.
05 - Pour sauce into the skillet and bring to a simmer over medium heat. Cook for 2 to 3 minutes until slightly thickened.
06 - Return tofu to the skillet and toss gently to coat evenly in the sauce. Cook for an additional 2 minutes until the sauce is sticky and glossy.
07 - Transfer tofu to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot, alone or over steamed rice.

# Expert Tips:

01 -
  • The tofu gets genuinely crispy on the outside while staying tender inside, no deep frying required.
  • That honey-gochujang glaze hits sweet, spicy, and savory all at once without feeling heavy.
  • It comes together in under 40 minutes, making it perfect for weeknight cooking or impressing guests without the stress.
02 -
  • Pressing the tofu really does matter—it's the difference between crispy and soggy, and there's no shortcut.
  • Don't crowd the pan when you're crisping the tofu; give each piece space to brown or they'll steam instead.
  • The sauce will look thin at first, but it thickens as it simmers and continues to set as the tofu cools slightly.
03 -
  • If your tofu keeps falling apart when you turn it, you might not have pressed it long enough or your pan temperature isn't quite hot enough.
  • Make the sauce while the tofu crisps so everything comes together at the right moment.
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