Name: Crispy Korean Tofu: A Flavorful Plant-Based Delight
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean-Inspired
Ingredients: 14 oz extra firm tofu, drained and pressed; 1 tablespoon vegetable oil (for frying); 1 tablespoon cornstarch (for extra crispiness); Salt and black pepper, to taste; 2 tablespoons gochujang (Korean red pepper paste); 2 tablespoons peanut butter (or tahini for nut-free option); 2 tablespoons tamari (or soy sauce); 2 teaspoons sugar (coconut or brown sugar); 2 tablespoons sesame oil; 2 cloves garlic, minced; 2 tablespoons fresh ginger, minced; ¼ cup warm water; 1 tablespoon sesame seeds; 2 green onions, sliced; Steamed jasmine rice (for serving); Vegan kimchi (optional, for serving)

Description

This Crispy Korean Tofu is a game-changer—golden and crispy on the outside, soft on the inside, and coated in a bold, spicy, umami-packed sauce. The perfect blend of gochujang heat, nutty sesame oil, and rich peanut butter creates an irresistible glaze that clings to every crispy bite. Whether you serve it over rice, noodles, or as a flavorful appetizer, this dish is packed with protein and bursting with bold Korean-inspired flavors.

Ingredients

For the Tofu

14 oz extra firm tofu, drained and pressed
1 tablespoon vegetable oil (for frying)
1 tablespoon cornstarch (for extra crispiness)
Salt and black pepper, to taste

For the Sauce

2 tablespoons gochujang (Korean red pepper paste)
2 tablespoons peanut butter (or tahini for nut-free option)
2 tablespoons tamari (or soy sauce)
2 teaspoons sugar (coconut or brown sugar)
2 tablespoons sesame oil
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
¼ cup warm water

For Garnish

1 tablespoon sesame seeds
2 green onions, sliced
Steamed jasmine rice (for serving)
Vegan kimchi (optional, for serving)

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Instructions

Step 1: Prepare the Tofu

Press the tofu: Wrap the tofu in a clean kitchen towel and place a heavy object (like a skillet) on top. Let it sit for 15-20 minutes to remove excess moisture.
Cut into cubes: Once pressed, cut the tofu into 1-inch cubes.
Season & coat: Lightly season the tofu with salt and black pepper, then toss it with cornstarch to help achieve maximum crispiness.

Step 2: Make the Sauce

In a bowl, whisk together gochujang, peanut butter, tamari, sugar, sesame oil, garlic, ginger, and warm water until smooth.
Adjust the spice level by adding more gochujang for heat or a teaspoon of maple syrup for sweetness.

Step 3: Crisp Up the Tofu

Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat.
Add the tofu cubes in a single layer, ensuring they don’t overlap.
Pan-fry for 5-6 minutes, flipping occasionally until all sides are golden brown and crispy.

Step 4: Coat in the Flavorful Sauce

Reduce the heat to medium-low and pour the sauce over the crispy tofu.
Stir frequently, coating each piece evenly.
Cook for 5-6 more minutes, allowing the sauce to caramelize and cling to the tofu.

Step 5: Serve & Garnish

Transfer the tofu to a plate or bowl.
Sprinkle with sesame seeds and sliced green onions.
Serve with steamed jasmine rice, stir-fried vegetables, or noodles.

Notes

Nut-Free Option: Substitute tahini or sunflower seed butter for peanut butter.
Spice Level: Reduce gochujang for a milder version or add extra for more heat.
Extra Crispy Tofu: For even crispier tofu, bake at 400°F (200°C) for 25 minutes or air-fry at 375°F (190°C) for 15 minutes before tossing in sauce.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or air fryer to restore crispiness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course, Appetizer
Method: Pan-Fried, Stir-Fry
Cuisine: Korean-Inspired