Crispy Korean Gochujang Tofu

vegan + easy to make

Step 1: Gather all of the ingredients for this  gochujang tofu. Make sure to use firm or extra-firm tofu.

Step 2: Cut tofu into cubes and add into a shallow bowl. Add soy sauce, salt, black pepper, and cornstarch. Toss until well coated.

Step 3: Add the tofu cubes to a baking sheet and brush with sesame oil. Bake for 30-35 minutes, flipping halfway through.

Step 4: In the meantime, make the spicy sauce. To a small bowl add all of the sauce ingredients and mix until smooth.

Step 5: Add the gochujang sauce to a large skillet. Cook for 2-3 minutes, or until it has thickened but is still pourable.

Step 6: Set the sauce aside and let it cool completely. By this time, the tofu should be cooked trough and golden brown.

Step 7: Once ready, add the crispy tofu to the pan with the cooled gochujang sauce and stir to cover on all sides.

Serve this gochujang tofu with white or brown rice, and steamed vegetables. And top with sesame seeds and green onions.

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