Korean Crispy Tofu with Honey-Gochujang Sauce Recipe
Pieces of tofu in a golden, crispy coating drizzled with a thick, sweet-and-spicy sauce are Korea’s answer to fast-food nuggets. In Korea, snacks like this often appear in beer bars – something to nibble on that’s even more addictive than chips. The taste is like a cross between breaded cheese and a spicy barbecue sauce, just in a lighter, plant-based version.
This dish delivers all the satisfaction of crispy, saucy nuggets in a lighter, plant-based form. The contrast between the crunchy coating and the sticky, sweet-and-spicy honey-gochujang glaze makes it incredibly moreish, and it’s easy to adapt from bar snack to a full meal with just a bowl of rice.
Chef's tips
Pressing the tofu well is key to getting a firm, meaty texture and a really crisp coating. Don’t overcrowd the pan when frying, or the temperature of the oil will drop and the tofu will absorb more fat instead of crisping. Adjust the amount of gochujang to your heat tolerance, and taste the sauce before adding the tofu so you can tweak the balance of sweetness, saltiness and acidity.
How to serve
Serve piled high on a platter, sprinkled generously with spring onion and sesame seeds. Pair with steamed white rice, kimchi or a simple cucumber salad to balance the richness. As a party snack, offer toothpicks or small skewers so guests can easily grab individual pieces.
Ingredients
- tofu firm, plain - 400 g
- potato starch can also use corn starch - 6 tablespoons
- vegetable oil for shallow-deep frying - 150 ml
- soy sauce - 3 tablespoons
- honey or maple syrup - 2 tablespoons
- gochujang paste for a milder version use 1 tablespoon - 1.5 tablespoons
- rice vinegar or apple cider vinegar - 1 tablespoon
- garlic grated or finely chopped - 2 cloves
- fresh ginger grated - 1 cm
- water for the sauce - 3 tablespoons
- spring onion sliced into thin rounds - 2 piece
- sesame seeds toasted - 1 tablespoon
- salt a pinch for the tofu
- pepper to taste
Preparation
- Remove the tofu from its package, drain the water and wrap the block in several layers of paper towel. Place it on a plate, cover with a second plate and weigh it down with something heavy (e.g. a jar) for 10 minutes to press out excess moisture.
- Cut the drained tofu into bite-sized cubes, about 2×2 cm. Lightly season with salt and sprinkle with pepper.
- Coat the tofu cubes thoroughly in potato starch so that each piece is evenly covered with a thin layer of powder. Shake off any excess.
- Heat the oil over medium heat in a deep frying pan or saucepan. Check if it’s hot enough by dropping in a small piece of tofu – if it starts sizzling right away, you’re ready to fry.
- Fry the tofu in batches for 4–5 minutes, turning every so often, until all sides are golden and crispy. Transfer the fried cubes to a plate lined with paper towel to drain excess oil.
- In a small saucepan, mix together the soy sauce, honey, gochujang paste, rice vinegar, water, garlic and ginger. Place over low heat and cook for 2–3 minutes, stirring, until the sauce thickens slightly and starts to cling lightly to the spoon.
- Add the fried tofu to the saucepan with the hot sauce and gently toss, shaking the pan or using a silicone spatula so you don’t break the cubes. The tofu should be evenly coated in the sauce.
- Transfer the tofu to a serving platter and sprinkle with spring onion and toasted sesame seeds.
- Serve immediately, while the coating is still very crispy and the sauce is hot and glossy.
Storage
No storage information available for this dish.
This recipe is inspired by Korean pub food, where crispy, saucy bites are made to be shared. It’s a great way to introduce tofu to people who think they don’t like it – the texture and flavor are familiar, comforting and a bit addictive, especially straight from the pan.
