Honey Gochujang Tofu (Print Version)

Crispy tofu glazed in a sticky, sweet-spicy honey-gochujang sauce with sesame and green onions.

# What You'll Need:

→ Tofu

01 - 14 ounces firm tofu, pressed and cut into 3/4-inch cubes
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 2 tablespoons neutral oil (canola or sunflower)

→ Sauce

05 - 2 tablespoons gochujang (Korean chili paste)
06 - 2 tablespoons honey
07 - 1 tablespoon soy sauce
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon sesame oil
10 - 2 cloves garlic, minced
11 - 1 teaspoon grated fresh ginger
12 - 2 tablespoons water

→ Garnish

13 - 1 tablespoon toasted sesame seeds
14 - 2 green onions, thinly sliced

# How to Prepare:

01 - Press tofu for at least 10 minutes to remove excess moisture. Cut into 3/4-inch cubes.
02 - Toss tofu cubes with cornstarch and salt until fully coated.
03 - Heat neutral oil in a large non-stick skillet over medium-high heat. Add tofu and cook, turning occasionally, until golden and crispy on all sides, about 8 to 10 minutes. Remove and set aside.
04 - Whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and water in a small bowl.
05 - Pour sauce into the skillet and simmer over medium heat for 2 to 3 minutes until slightly thickened.
06 - Return tofu to the skillet and toss to coat evenly. Cook for 2 more minutes until the sauce is sticky and glossy.
07 - Transfer to a serving plate, sprinkle with toasted sesame seeds and sliced green onions. Serve hot, as an appetizer or over steamed rice.

# Expert Advice:

01 -
  • The outside gets impossibly crispy while the inside stays tender, creating texture that keeps you coming back for bite after bite.
  • That sweet-spicy-salty balance hits every craving at once, making it work equally well as an appetizer or a main course over rice.
  • It comes together in under 40 minutes without any real complexity, so you can look like you spent way more effort than you actually did.
02 -
  • The tofu has to be pressed—there's no skipping this step if you want crispy results, and if you're in a rush, use extra-firm tofu from the start.
  • Don't crowd the pan when frying; give each cube space to develop its crust without steaming itself, even if it means working in batches.
  • The sauce will thicken as it cools, so don't let it reduce too much on the stove or it'll be paste-like by the time you serve it.
03 -
  • If you forgot to press the tofu, pat each cube dry with a paper towel right before cooking—it's not ideal, but it helps more than you'd think.
  • Keep the sauce components separate until the last minute so you can adjust heat levels based on who's eating; it's easy to add more gochujang but impossible to take it out.
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