- Use extra-firm tofu. In order to get the tofu golden brown and crispy, you need to use firm, extra-firm, or super-firm tofu. Soft tofu or silken tofu won't work, because they fall apart easily.
- Press the tofu. This is another important step that helps the tofu crisp up in the oven. Pressing for 30 minutes to 1 hour gets rid of the excess water and allows the tofu to absorb more flavor. You can do that either using a tofu press or wrapping the tofu in paper towels and placing something heavy on top (I like to use my Dutch oven).
- Don't thicken the sauce too much. You want the sauce to still be pourable in order to coat every piece. If the sauce is too thick it will be hard to coat all sides of the tofu.
- Let the sauce cool before you toss the tofu in. In testing this recipe I've found that adding the sauce hot to the tofu makes it lose its crispiness and become soggy, so make sure to let it cool to room temperature.
Storage
Let gochujang tofu cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for 3-4 days.
Reheating
add leftovers to a skillet with a splash of water. Heat over medium heat, stirring occasionally, or until warmed through. You can also reheat it in the microwave for 1-2 minutes.
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To press tofu: either use a
tofu press or wrap it in a clean towel. Place a few heavy objects on top of it. Let it press for at least 30 minutes and up to 2 hours.
Nutrition information is a rough estimate calculated with an online calculator without including the optional ingredients. The information shown should not be considered a substitute for personal nutritional advice.