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Gochujang-Sesame Marinated Crispy Tofu

Crispy on the outside and tender on the inside, this plant-based delight features tofu marinated in a sweet, savory, and spicy gochujang-sesame sauce, pan-fried to golden perfection, and coated in a sticky glaze.

Prep 20 min Cook 15 min Total 50 min Level Easy

Serves 4

Ingredients

Tofu & Coating

14 oz Extra firm tofu — Pressed for 15 minutes and cut into 1-inch cubes
3 tablespoons Cornstarch — For dusting the tofu
2 tablespoons Neutral cooking oil — Canola, avocado, or vegetable oil

Gochujang-Sesame Marinade

2 tablespoons Gochujang (Korean chili paste) — Adjust depending on desired spice level
2 tablespoons Soy sauce — Use tamari if gluten-free
1 tablespoon Toasted sesame oil
1 tablespoon Rice vinegar — Unseasoned
1.5 tablespoons Maple syrup — Or agave/brown sugar
2 cloves Garlic — Minced
1 teaspoon Fresh ginger — Grated
2 tablespoons Water — To thin the marinade slightly

Garnish

2 stalks Green onions — Thinly sliced
1 tablespoon Toasted sesame seeds

Instructions

Press the tofu to remove excess moisture. Wrap the block in a clean kitchen towel and place a heavy skillet or books on top for about 15-20 minutes. Once pressed, cut into 1-inch cubes.
~20 min
Pressing the tofu is crucial for achieving a crispy exterior and allowing it to absorb the marinade.
In a medium bowl, whisk together the gochujang, soy sauce, toasted sesame oil, rice vinegar, maple syrup, minced garlic, grated ginger, and water.
~5 min
Taste the marinade and adjust the sweetness or spiciness to your preference.
Add the cubed tofu to the bowl with the marinade. Toss gently to coat. Let it marinate for at least 15 minutes.
~15 min
If you have time, you can marinate the tofu in the refrigerator for up to 4 hours.
Using tongs or a slotted spoon, remove the tofu from the marinade (reserve the leftover marinade) and place the cubes in a wide bowl. Sprinkle the cornstarch over the tofu and toss gently until all pieces are well coated.
~3 min
Do not discard the leftover marinade; it will be used to glaze the tofu.
Heat the neutral cooking oil in a large non-stick skillet over medium-high heat. Carefully add the cornstarch-coated tofu in a single layer. Cook for 2-3 minutes per side until deeply golden and crispy all around.
~10 min
Avoid crowding the pan; cook in batches if necessary.
Reduce the heat to low. Pour the reserved marinade over the crispy tofu in the skillet. Toss the tofu continuously for 1-2 minutes until the sauce thickens and coats the tofu in a sticky glaze.
~2 min
The cornstarch left on the tofu will help thicken the sauce quickly.
Remove from heat. Garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice or noodles.

Nutrition

285

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

650

Sodium (mg)

Cholesterol (mg)

Equipment

Tofu press or heavy objects
Medium mixing bowl
Large non-stick skillet
Whisk
Tongs

Tips & Storage

For extra crispiness, you can bake the cornstarch-coated tofu at 400°F (200°C) for 25 minutes before tossing it in the heated sauce.
Serve with steamed broccoli, bok choy, or snap peas for a complete meal.
To make this gluten-free, ensure your gochujang is a certified GF brand, as traditional gochujang often contains wheat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore some of the crispiness, though the tofu will be softer after storing.