Crispy Tofu with Spicy Gochujang Sauce

Crispy Tofu is simmered in a spicy gochujang sauce until it’s absorbed all that flavor! You’re going to want to save this one, it is unbelievably delicious, takes under 30 minutes to make, and is such a nutritious meal to put on the table any day of the week!

We eat some version of Crispy Tofu at least a couple of times a week, which means I find as many ways as interesting, tasty and diverse ways to make them! Tofu is an incredible ingredient, not only is it a fantastic source of plant-based protein, it is also affordable, and extremely versatile. Breakfast lunch or dinner, Tofu can be incorporated into it! Stick me with and I’ll be sharing lots more about it. Check this post out for more about common misconceptions and nutrition facts of tofu.

Today is about my love of Korean food. This crispy tofu is inspired by it.

Let’s understand these ingredients.

Gochujang is Korean red chilli paste, that’s made from red chilli peppers, glutinous rice and soybeans that are fermented giving it the perfect tang. They’re sticky, pungent, slightly sweet and spicy. They are available in a variety of spice levels. I typically stock up on extra spicy and spicy. Based on your preference, you could also get mild or medium spice. They are available at Korean markets, or online.
Gochugaru is Korean red chilli pepper flakes. They are deeply spicy, so use them sparingly according to your tolerance of spicy foods. They add an earthy, slightly smoky flavor.
I highly recommend making both of these ingredients a part of your pantry. They’re perfect additions for any stir fry you make!

Making Crispy Tofu

The key to crispy tofu is selecting the right kind of tofu for the dish. For recipes that need the tofu to simmer in a sauce and absorb flavors, you want to use extra firm or firm tofu. Anything softer than that will not crisp up or may fall apart. I use Nasoya Tofu.

Drain the extra firm tofu from the package, rinse and gently press the tofu to squeeze as much water out as possible. Wrap in a towel/paper towels and place a heavy weight on it. Leave this “pressed” for at least 20 minutes. The longer you press it, the more water is removed and the crispier your tofu will be.

You can pan fry, air fry or deep fry the tofu. I often pan fry or air fry. For this recipe, I pan fried to get a crispy tofu texture. All you need to do is chop the tofu into desired shape, salt them generously and fry with a little oil in a pan. Keep the heat around medium-high, toss around gently after one side has crisped and make sure all the sides are evenly browned. Now these crispy tofu pieces are ready to go into any sauce or be stir fried with veggies.

Spicy Gochujang Sauce

For making the sauce, the basic ingredients needed are gochujang and gochugaru. To add more flavor and aroma, we’ll also add garlic, onions and green onions.

These are sauteed until soft and pan fried along with gochujang & gochugaru along with a little water to create a silky and glossy sauce. The crispy tofu pieces are then simmered in this sauce. The saucy crispy tofu is finished off with more green onions, cilantro and sesame seeds for even more yumminess.

I can’t wait for you all to try it! This recipe is so flavorful, and addictively good! Also, super easy to make and a meal plan dream. I often make a big batch, pre-portion them out in lunch boxes.

Please leave a comment and review if you make this recipe. Feedback will help me grow.
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