Description
Crispy baked tofu coated in a bold, spicy-sweet gochujang glaze, perfect as a plant-based main or protein addition to bowls. This Korean-inspired dish combines firm tofu’s texture with a flavorful, sticky sauce that is both savory and slightly sweet.
Ingredients
Tofu
- 400 g firm tofu, pressed and cubed
- 1 tbsp cornstarch
- 1 tbsp oil
- Salt and pepper to taste
Sauce
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp maple syrup or honey
- 1 tsp sesame oil
- 1 tsp garlic, minced
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) to ensure it’s hot enough to crisp the tofu evenly.
- Prepare Tofu: Toss the pressed and cubed tofu with cornstarch, oil, salt, and pepper, ensuring each piece is lightly coated to help achieve that crispy exterior.
- Arrange for Baking: Spread the tofu cubes in a single layer on a baking tray to ensure even cooking and prevent steaming.
- Bake Tofu: Bake for 25–30 minutes or until the tofu turns golden and crispy on the edges, flipping halfway through if desired for uniform crispiness.
- Make Sauce: While the tofu bakes, mix gochujang, soy sauce, maple syrup or honey, sesame oil, and minced garlic in a bowl until smooth and well combined.
- Toss Tofu in Sauce: After baking, toss the crispy tofu cubes in the prepared sauce until they are evenly coated with the spicy-sweet glaze.
- Serve: Serve the gochujang baked tofu warm as a main dish or as a protein-packed addition to rice bowls or salads.
Notes
- Press tofu well for best texture to remove excess moisture and ensure crispiness.
- This recipe can be air-fried instead of baked for a quicker cooking process.
- Adjust the sweetness and spice level by modifying the amount of maple syrup and gochujang according to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
