Dinner

Crispy Fried Tofu with Spicy Gochujang Glaze Recipe

ByIsabella Vance February 26, 2026February 26, 2026

Introduction

This fried tofu recipe delivers crispy, golden cubes coated in a savory-sweet gochujang glaze. It’s a satisfying plant-based dish that’s perfect served over steamed white rice for an easy weeknight meal.

This image shows a bowl filled with about three layers of golden-orange tofu cubes coated in a glossy sauce. The tofu cubes are evenly shaped, with a slightly crispy texture on the edges. Scattered on top are bright green sliced scallions adding fresh color contrast. The bowl is deep blue and sits on a white marbled surface. Nearby, there is a white bowl with more sliced scallions, a small white dish with dark red sauce, and a white bowl filled with steamed white rice. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Remove tofu from the package and discard excess moisture. On a cutting board, slice the tofu block in half horizontally to create two thinner blocks. Cut each block into 12 cubes about 1 inch by 1 inch. Arrange the cubes in a single layer in a heatproof baking dish (preferably 8″ x 8″).
Step 2: 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, then sprinkle 2 tablespoons of salt evenly across the water. Let the tofu sit in the salted water for 20 minutes.
Step 3: Line a rimmed baking sheet with paper towels or a clean kitchen towel. Working one or two cubes at a time, remove tofu from the water and blot dry on all sides with paper towels. Arrange the tofu on the prepared sheet, cover with more paper towels, and lightly pat dry again without applying too much pressure. Rinse and thoroughly dry the baking dish.
Step 4: In a small bowl, whisk together cornstarch, garlic powder, and 1/4 teaspoon salt.
Step 5: Blot the top of the tofu cubes one more time. Working in small batches, toss the tofu cubes in the cornstarch mixture until fully coated. Transfer the coated cubes to the dried baking dish. Clean the baking sheet and line it with fresh paper towels.
Step 6: Heat vegetable oil in a large, heavy, high-sided skillet over medium-high heat until shimmering. Fry the tofu in a single layer, turning occasionally, until browned on all sides, about 5 to 6 minutes. Transfer browned tofu to the prepared baking sheet and season with salt to taste.
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 slightly thickened, about 1 minute.
Step 8: Add the fried tofu to the skillet with the glaze and toss until the tofu is evenly coated and warmed through. If the glaze is too thick to coat the tofu, add 1 tablespoon of water and continue tossing. Serve the glazed tofu warm over white rice, garnished with sliced scallions.

Tips & Variations

Press tofu before slicing to remove excess moisture for extra crispiness.
Substitute gochujang with sriracha or chili paste for a different spice profile.
Use agave instead of honey to keep the dish vegan.
Add toasted sesame seeds or a sprinkle of chopped peanuts for extra texture and flavor.

Storage

Store leftover tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. To retain crispiness, avoid covering tofu tightly while reheating.

How to Serve

A deep blue bowl filled with many golden-orange tofu cubes covered in shiny sauce, scattered with bright green sliced scallions on top, all resting on a white marbled textured surface. The tofu cubes look crispy on the edges and are stacked closely together in the bowl. Around the bowl, there is a white bowl with sliced scallions, a dark bowl with white rice, and a smaller white bowl with reddish sauce and a spoon partly visible. The overall scene is well-lit, showing rich colors and textures clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use firm tofu instead of extra-firm?

Extra-firm tofu works best for frying as it holds its shape well and crisps up nicely. Firm tofu can be used but may be more delicate and less crispy.

How do I make this dish gluten-free?

Use tamari or a gluten-free soy sauce alternative to keep the glaze gluten-free. Double-check that your gochujang does not contain gluten, as some brands do.

Isabella Vance