Honey Gochujang Tofu Delight (Printable Version)

Crispy tofu coated in a sticky honey-gochujang glaze, topped with sesame seeds and green onions.

# What You'll Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cubed
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 grated fresh ginger
12 - 2 tbsp water

→ Garnish

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

# How-To Steps:

01 - Press tofu for at least 10 minutes to expel 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, approximately 8 to 10 minutes. Remove tofu and set aside.
04 - Combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and water in a small bowl. Whisk until smooth.
05 - Pour sauce into the same skillet. Bring to a simmer over medium heat and cook for 2 to 3 minutes until slightly thickened.
06 - Return crispy tofu to the skillet and toss to coat evenly. Cook for an additional 2 minutes until sauce is sticky and glossy.
07 - Transfer tofu to a serving plate. Garnish with toasted sesame seeds and sliced green onions. Serve hot, ideal as an appetizer or over steamed rice.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy on the outside while the sauce sticks to every surface like it was meant to be there.
  • It tastes like you spent hours fussing over it, but really you've got a plate of it in less than half an hour.
  • This dish works for picky eaters, meal prep enthusiasts, and anyone who wants something that feels both comforting and a little bit adventurous.
02 -
  • Skipping the pressing step is the most common reason tofu turns out soft instead of crispy; those ten minutes genuinely matter and make the entire difference.
  • Don't let the sauce reduce too much before adding the tofu back in, or it will be thick and clumpy instead of glossy and clinging; you want it pourable but thickened, not condensed.
03 -
  • Use a non-stick skillet for this; a regular pan will stick and frustrate you no matter how much oil you use, and honestly it's not worth the struggle.
  • Don't crowd the tofu cubes in the pan; if they're touching too much they'll steam instead of crisp, so work in batches if you need to or use a larger skillet.
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