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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/crispy-fried-tofu-with-spicy-gochujang-glaze-recipe/