Honey Gochujang Tofu Cubes (Printer View)

Crispy tofu with a sticky honey-gochujang glaze, garnished 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

# Method:

01 - Press tofu for a minimum of 10 minutes to eliminate moisture, then cut into 3/4-inch cubes.
02 - Toss tofu cubes with cornstarch and salt until thoroughly 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, about 8 to 10 minutes. Remove from skillet and set aside.
04 - Whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and water in a small bowl.
05 - Pour the sauce into the skillet and bring to a simmer over medium heat. Cook for 2 to 3 minutes until slightly thickened.
06 - Return the crispy tofu to the skillet and toss to coat evenly in the sauce. Cook for an additional 2 minutes until sauce is sticky and glossy.
07 - Transfer tofu to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions. Serve warm as an appetizer or over steamed rice.

# Expert Advice:

01 -
  • The sauce hits every note at once sweet, spicy, savory, and umami rich
  • Crispy tofu cubes stay chewy inside while getting coated in this gorgeous sticky glaze
  • Ready in 35 minutes but tastes like something from a restaurant
02 -
  • Dont skip pressing the tofu, those extra 10 minutes are the difference between restaurant quality and just okay
  • Let the pan get properly hot before adding tofu so it sears instead of steams
  • The sauce thickens fast once it simmers, so keep a close eye and have your tofu ready to toss in
03 -
  • Cut your tofu into uniform cubes so they all cook at the same rate and look gorgeous on the plate
  • Have all your sauce ingredients measured and ready before you start cooking, everything moves fast once the pan is hot
  • Use a large skillet so the tofu has space to crisp instead of steam, crowding the pan is the enemy of crunch
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