Description
Crispy and flavorful fried tofu glazed with a sweet and spicy gochujang sauce, perfect served over white rice and garnished with scallions. This recipe features a simple cornstarch coating and pan-frying method for a crunchy exterior and tender interior.
Ingredients
Scale
Tofu Preparation
- 1 (14-oz.) pkg. extra-firm tofu
- 2 Tbsp. kosher salt, plus more for seasoning
- 6 cups water
Coating
- 1/4 cup cornstarch
- 1/2 tsp. garlic powder
- 1/4 tsp. kosher salt
Frying
- 1/3 cup vegetable oil
Glaze
- 2 Tbsp. gochujang
- 2 Tbsp. honey or agave
- 2 Tbsp. unseasoned rice vinegar
- 2 Tbsp. reduced-sodium soy sauce
To Serve
- White rice
- 1 scallion, thinly sliced
Instructions
- Prepare the Tofu: Remove tofu from the package and discard any excess moisture. Slice the tofu block in half horizontally to create two thinner blocks, then cut each block into 12 approximately 1-inch cubes. Arrange the cubes in a single layer in a heatproof 8″ x 8″ baking dish.
- 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 firm up and season.
- Dry the Tofu: Meanwhile, line a rimmed baking sheet with paper towels or a clean kitchen towel. Remove tofu cubes from the saltwater one or two at a time, blot dry on all sides using paper towels, and arrange them on the prepared baking sheet. Cover with additional paper towels or a clean towel and gently pat dry again, taking care not to press too hard. Rinse and dry the baking dish.
- Prepare Coating Mixture: In a small bowl, whisk together cornstarch, garlic powder, and 1/4 teaspoon kosher salt to create the coating.
- Coat Tofu Cubes: Blot the tofu cubes one final time to remove surface moisture. Toss the tofu cubes in the cornstarch mixture, ensuring each piece is evenly coated. Place the coated cubes back into the dried baking dish. Replace the paper towels on the baking sheet with fresh ones.
- Fry the 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 they are browned and crispy on all sides, about 5 to 6 minutes. Transfer the fried tofu to the paper-towel-lined baking sheet and season lightly with salt while hot.
- Make the Glaze: In a separate large skillet over medium-high heat, combine gochujang, honey (or agave), rice vinegar, and reduced-sodium soy sauce. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the glaze thickens slightly, about 1 minute.
- Toss Tofu in Glaze: Add the fried tofu to the glaze skillet and toss gently to coat all the cubes evenly. If the glaze is too thick to coat the tofu well, loosen it by stirring in 1 tablespoon of water. Toss until tofu is warmed through and well coated.
- Serve: Serve the glazed tofu warm over cooked white rice, garnished with thinly sliced scallions for a fresh, vibrant finish.
Notes
- Pressing tofu before slicing can help remove excess moisture but is optional since soaking in saltwater firms it up.
- Use extra-firm tofu to ensure the pieces hold their shape during frying.
- Adjust the amount of vegetable oil as needed to maintain frying temperature and avoid overcrowding the pan.
- For a vegan version, substitute honey with agave or maple syrup.
- Serve immediately for the best texture; tofu will lose crispness if left too long.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Korean-inspired
Keywords: fried tofu, gochujang tofu, Korean tofu, crispy tofu, vegetarian main, tofu recipe
