Crispy Fried Tofu with Spicy Gochujang Glaze Recipe

Introduction

Fried tofu is a crispy, flavorful dish that makes a perfect plant-based main or side. This recipe uses a savory-sweet gochujang glaze that adds a spicy kick, elevating simple tofu to something special. Serve it over rice for a satisfying meal.

Ingredients

• 1 (14-oz.) package extra-firm tofu
• 2 tablespoons plus 1/4 teaspoon kosher salt, plus more as needed
• 1/4 cup cornstarch
• 1/2 teaspoon garlic powder
• 1/3 cup vegetable oil
• 2 tablespoons gochujang
• 2 tablespoons honey or agave
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons reduced-sodium soy sauce
• White rice, for serving
• 1 scallion, thinly sliced

Instructions

1. Step 1: Remove tofu from its package and discard excess moisture. Slice the block in half horizontally to create two thinner blocks, then cut each block into 12 cubes about 1 inch each. Arrange tofu cubes in a single layer in a heatproof baking dish.
2. Step 2: Bring 6 cups of water to a boil in a kettle or pot. Pour the boiling water over the tofu cubes in the baking dish and sprinkle 2 tablespoons of kosher salt evenly over the water. Let the tofu soak for 20 minutes.
3. Step 3: Line a rimmed baking sheet with paper towels or a clean kitchen towel. Remove tofu cubes from the water one or two at a time, blot dry on all sides with paper towels, and place on the prepared sheet. Cover with more towels and lightly pat dry again without applying too much pressure. Rinse and dry the baking dish thoroughly.
4. Step 4: In a small bowl, whisk together cornstarch, garlic powder, and 1/4 teaspoon kosher salt.
5. Step 5: Blot the top of the tofu cubes one final time. Toss them in the cornstarch mixture until coated, then transfer back to the dried baking dish. Wipe the baking sheet dry and line it with fresh paper towels.
6. Step 6: Heat vegetable oil in a large, heavy skillet over medium-high heat until shimmering. Fry tofu cubes in a single layer, turning occasionally, until golden brown on all sides, about 5 to 6 minutes. Transfer fried tofu to the prepared baking sheet and season with salt to taste.
7. Step 7: In another large skillet over medium-high heat, combine gochujang, honey or agave, rice vinegar, and soy sauce. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the glaze thickens, about 1 minute.
8. Step 8: Add the fried tofu to the glaze skillet and toss gently to coat and warm through. If the glaze is too thick to coat the tofu, loosen it with 1 tablespoon of water. Serve the glazed tofu warm over white rice, topped with sliced scallions.

Tips & Variations

• Press the tofu beforehand if you have time to remove extra moisture and achieve even crispier results.
• Use tamari instead of soy sauce for a gluten-free option.
• Adjust the amount of gochujang to control the spice level.
• For a vegan version, substitute honey with agave or maple syrup.
• Add toasted sesame seeds or chopped peanuts for extra texture when serving.

Storage

Store leftover glazed tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispness, or microwave briefly if in a hurry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu instead of extra-firm tofu?

Soft tofu is not recommended for frying as it is too fragile and will break apart easily. Extra-firm tofu holds its shape well and crisps up nicely.

How do I make tofu less bland?

Brining the tofu in salted water and using a flavorful glaze like gochujang adds layers of savory and sweet taste, enhancing tofu’s natural mildness significantly.

Crispy Fried Tofu with Spicy Gochujang Glaze Recipe

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4.9 from 59 reviews

This Fried Tofu recipe is a flavorful and crispy dish featuring extra-firm tofu cubes fried to golden perfection and tossed in a spicy-sweet gochujang glaze. Perfectly seasoned and served over white rice garnished with scallions, this dish blends savory, sweet, and tangy flavors with a satisfying texture.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Korean-inspired
• Diet: Vegetarian

Ingredients

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Tofu Preparation

• 1 (14-oz.) pkg. extra-firm tofu
• 2 tbsp. plus 1/4 tsp. kosher salt, plus more for seasoning
• 6 cups water (for soaking)

Coating

• 1/4 cup cornstarch
• 1/2 tsp. garlic powder

Frying

• 1/3 cup vegetable oil

Gochujang Glaze

• 2 tbsp. gochujang (Korean chili paste)
• 2 tbsp. honey or agave syrup
• 2 tbsp. unseasoned rice vinegar
• 2 tbsp. reduced-sodium soy sauce

Serving

• White rice, for serving
• 1 scallion, thinly sliced

Instructions

1. Prepare Tofu: Remove the tofu from its package and discard any excess moisture. Using a knife held parallel to the cutting board, slice the tofu block in half horizontally to create two thinner blocks. Cut each block into 12 approximately 1-inch cubes and arrange them in a single layer inside a heatproof 8″ x 8″ baking dish.
2. Saltwater Soak: Bring 6 cups of water to a boil in a kettle or medium pot. Pour the boiling water over the tofu cubes in the baking dish and evenly sprinkle 2 tablespoons of kosher salt over the water. Let the tofu soak for 20 minutes to enhance its flavor and firmness.
3. Dry Tofu: Prepare a rimmed baking sheet lined with paper towels or a clean kitchen towel. Remove the tofu cubes from the salted water a few at a time and blot dry thoroughly on all sides using paper towels. Arrange them on the prepared baking sheet, cover with more paper towels or another towel, and gently pat them dry again without pressing too hard. Rinse and dry the baking dish used for soaking.
4. Make Coating Mixture: In a small bowl, whisk together the cornstarch, garlic powder, and 1/4 teaspoon kosher salt. This mixture will help create the crispy crust on the tofu when fried.
5. Coat Tofu: Blot the top of the tofu cubes one last time to remove any moisture. Working in small batches, toss the tofu cubes in the cornstarch mixture to coat them evenly, then transfer the coated cubes back to the dried baking dish. Clean and dry the baking sheet and re-line with fresh paper towels.
6. Fry Tofu: Heat vegetable oil in a large, heavy, high-sided skillet over medium-high heat until shimmering. Fry the tofu cubes in a single layer, turning occasionally, until all sides are browned and crispy, about 5 to 6 minutes. Transfer the fried tofu to the paper towel-lined baking sheet and season with salt to taste while still hot.
7. Prepare Glaze: In a separate large skillet over medium-high heat, combine the gochujang, honey (or agave), rice vinegar, and reduced-sodium soy sauce. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer while stirring occasionally until the glaze thickens slightly, about 1 minute.
8. Glaze Tofu and Serve: Add the fried tofu to the skillet with the glaze and toss to coat well and warm through. If the glaze is too thick to coat the tofu, add 1 tablespoon of water to loosen it and continue tossing. Serve the glazed tofu warm over white rice and garnish with thinly sliced scallions.

Notes

• Pressing tofu before cooking helps remove excess moisture; soaking in salted water also improves texture and flavor.
• Use extra-firm tofu for best results to ensure crispiness when frying.
• Adjust the amount of gochujang in the glaze to suit your preferred spice level.
• Vegetable oil with a high smoke point is best for frying tofu safely.
• If glaze thickens too much while simmering, add a splash of water to maintain a coating consistency.
• Serve immediately for maximum crispness; tofu may lose crispiness if left to sit too long.

Keywords: fried tofu, crispy tofu, gochujang tofu, Korean tofu recipe, vegetarian main dish, tofu glaze, spicy tofu, tofu with rice