Honey Gochujang Tofu (Printable)

Crisp tofu cubes coated in a sticky honey & spicy chili glaze topped with sesame and green onions.

# What You'll Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cut into 3/4 inch cubes
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 2 tablespoons neutral oil (canola or sunflower)

→ Sauce

05 - 2 tablespoons gochujang (Korean chili paste)
06 - 2 tablespoons honey
07 - 1 tablespoon soy sauce
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon sesame oil
10 - 2 cloves garlic, minced
11 - 1 teaspoon grated fresh ginger
12 - 2 tablespoons water

→ Garnish

13 - 1 tablespoon toasted sesame seeds
14 - 2 green onions, thinly sliced

# Directions:

01 - Press tofu for at least 10 minutes to remove excess 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 and cook, turning occasionally, until golden and crispy on all sides, about 8 to 10 minutes. Remove 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 sauce into skillet and bring to a simmer over medium heat. Cook for 2 to 3 minutes until slightly thickened.
06 - Return tofu to skillet and toss to coat evenly. Cook an additional 2 minutes until sauce is sticky and glossy.
07 - Transfer tofu to serving plate. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot as an appetizer or over steamed rice.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy and golden, then catches this sticky glaze that tastes way better than takeout.
  • Ready in under 40 minutes, and somehow feels fancy enough for guests but casual enough for a solo dinner.
  • The heat is balanced with honey sweetness, so it's not a one-note spicy situation—it's layered and kind of addictive.
02 -
  • Don't skip the pressing step or you'll end up with steamed tofu instead of crispy tofu, and that's a completely different (less satisfying) dish.
  • If your sauce seems thin, let it bubble for an extra minute—cornstarch from the tofu coating will help thicken it naturally.
  • The glaze thickens more as it cools, so if it looks too thin in the pan, resist the urge to add cornstarch and just trust the process.
03 -
  • If you want extra crispy tofu, toss it back in the skillet for another minute after removing it from the sauce—the residual heat will tighten things up.
  • Toasted sesame seeds taste infinitely better than raw ones; toast them in a dry pan for 30 seconds before sprinkling, and you'll taste the difference.
  • Make a double batch of sauce if you're feeding more than four people; people always want extra, and it keeps in the fridge for nearly a week.
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