Honey Gochujang Tofu (Printable)

Crispy tofu cubes glazed in a sweet, spicy honey-gochujang sauce with sesame 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

# Directions:

01 - Press tofu for at least 10 minutes to remove excess moisture. Cut into 3/4 inch cubes.
02 - Toss tofu cubes with cornstarch and salt until fully 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 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 the skillet and simmer over medium heat for 2 to 3 minutes until slightly thickened.
06 - Return tofu to the skillet and toss to coat evenly in the sauce. Cook for 2 more minutes until sauce is sticky and glossy.
07 - Transfer to a plate, sprinkle with toasted sesame seeds and sliced green onions. Serve hot as an appetizer or over steamed rice.

# Expert Suggestions:

01 -
  • The honey mellows the heat of gochujang into something addictive rather than aggressive, creating a glaze that coats your mouth in the best way.
  • Tofu actually tastes good here—crispy outside, tender within, nothing sad or mushy about it.
  • You can make it in less than 40 minutes and still impress people who think tofu is boring.
02 -
  • Don't skip pressing the tofu—I learned this the expensive way when my first batch steamed itself into sadness, and now I'm a zealot about removing every drop of moisture.
  • The sauce will seem thin when you first make it, but it thickens as it simmers, so resist the urge to add cornstarch or you'll end up with something goopy instead of glossy.
03 -
  • If your tofu isn't getting crispy, your pan temperature is too low or you're moving it around too much; let each side develop undisturbed for good color and texture.
  • Make the sauce while the tofu is cooking so you're never waiting around, and everything comes together in one smooth motion at the end.
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