Spicy Gochujang Tofu (Print-Friendly Version)

Crispy tofu in bold gochujang sauce, ready in 15 minutes for fast, flavorful dinners.

# What You'll Need:

→ Tofu Preparation

01 - 14 oz extra-firm tofu, torn into chunks

02 - 2 tablespoons cornflour

03 - 1 teaspoon garlic pepper

04 - 1/2 teaspoon salt

→ Frying

05 - 3 tablespoons neutral oil for shallow frying

→ Gochujang Sauce

06 - 2 tablespoons gochujang paste

07 - 1 tablespoon maple syrup

08 - 1 tablespoon light soy sauce

09 - 2 tablespoons water

10 - 1.5 tablespoons minced garlic

# How to Make It:

01 - Tear extra-firm tofu into bite-sized chunks and coat evenly with cornflour, garlic pepper, and salt.

02 - Heat neutral oil in a pan over medium-high heat and fry tofu in batches until golden and crispy. Remove and set aside.

03 - In the same pan, combine gochujang paste, maple syrup, soy sauce, and water. Stir over medium heat until thickened. Add minced garlic and cook briefly.

04 - Return crispy tofu to the pan and toss thoroughly to coat with gochujang sauce. Serve immediately.

# Additional Tips:

01 - For oven or air fryer, bake or air-fry tofu at 400°F until crispy before tossing in the sauce.

02 - Store leftovers in an airtight container for up to 4 days and reheat on the stovetop or in the oven to maintain crispiness.

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