Korean Tofu in Honey-Gochujang Sauce with Sesame Recipe
This dish is a quick way to turn plain tofu into something that disappears from the plate faster than chips during a TV show. The tofu cubes are lightly crispy on the outside and soft inside, coated in a thick, sweet-and-spicy sauce made from honey, soy sauce, and gochujang paste. In Korea, small dishes like this are served as banchan – side dishes for rice that land on the table at lunch or dinner.
It turns simple tofu into a bold, addictive dish with minimal effort, combining crisp edges with a sticky, sweet-and-spicy Korean-style sauce that pairs perfectly with plain rice.
Chef's tips
Pressing the tofu well before cooking is key to getting a nice texture and helping the starch stick. Don’t rush the frying step—letting each side brown properly gives you that satisfying contrast between the crispy outside and soft interior.
How to serve
Serve as part of a Korean-inspired spread with steamed rice, kimchi, pickled radish, and a light cucumber salad. It also works well as a topping for rice bowls with sautéed vegetables or as a flavorful side for grilled dishes.
Ingredients
- tofu - 400 g
- potato starch - 3 tablespoons
- vegetable oil - 4 tablespoons
- gochujang paste - 1.5 tablespoons
- honey - 1.5 tablespoons
- soy sauce - 2 tablespoons
- rice vinegar - 1 tablespoon
- garlic - 2 piece
- water - 3 tablespoons
- sesame oil - 1 teaspoon
- chives - 2 tablespoons
- sesame seeds - 1 tablespoon
Preparation
- Remove the tofu from the package, pat it dry thoroughly with paper towels, press it gently with your hand to get rid of excess water, then cut it into cubes about 2 cm on each side.
- Transfer the tofu cubes to a bowl, sprinkle with potato starch, and gently mix with your hand or a spoon until each cube is evenly coated in a thin layer of starch.
- Heat the vegetable oil in a large pan over medium heat for about 2 minutes. Add the tofu in a single layer and fry for 8–10 minutes, turning gently every 2–3 minutes, until all sides are golden and lightly crispy.
- While the tofu is frying, mix the gochujang paste, honey, soy sauce, rice vinegar, water, finely chopped garlic, and sesame oil in a small bowl until you get a smooth sauce.
- Transfer the fried tofu to a plate lined with paper towels to drain excess oil, and pour most of the oil out of the pan, leaving only a thin layer.
- Pour the prepared sauce into the same pan and heat over low heat for about 1–2 minutes, stirring, until it starts to bubble gently and thickens to a syrupy consistency.
- Add the tofu back to the pan and gently stir for 1–2 minutes, until all the cubes are evenly coated in the sauce and glossy.
- Transfer the tofu to a serving platter, sprinkle with sesame seeds and chopped chives. Serve immediately, preferably with hot rice and a simple cucumber salad.
Storage
No storage information available for this dish.
This is one of those recipes I reach for when I’m craving something comforting but don’t want to spend much time cooking. The sauce is easy to adjust—add more honey if you like it sweeter or a splash of vinegar if you want extra tang.
