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.
Equipment
- Tofu press or heavy objects
- Medium mixing bowl
- Large non-stick skillet
- Whisk
- Tongs
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
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 minPressing 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 minTaste 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 minIf 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 minDo 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 minAvoid 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 minThe 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.
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.