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Homemade Korean Tofu Recipe photo

Korean Tofu Recipe

A flavorful gochujang tofu with a sticky spicy-sweet sauce, topped with green onions and sesame seeds.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Mixing Bowl
  • Whisk or fork
  • Large skillet or frying pan
  • Spatula or tongs
  • Knife
  • Cutting Board

Ingredients
  

  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil for frying
  • 1 block (16 ounces) extra-firm tofu pressed and cubed
  • green onions sliced, for garnish
  • toasted sesame seeds for garnish

Instructions
 

  • In a mixing bowl, whisk together gochujang, soy sauce, sesame oil, maple syrup, minced garlic, grated ginger, rice vinegar, water, and cornstarch until smooth and combined; set the sauce aside.
  • Press the tofu to remove excess water, then cut into 1-inch cubes.
  • Heat 2 tablespoons vegetable oil in a large skillet over medium heat until shimmering.
  • Add the tofu cubes in a single layer and fry, turning occasionally, until golden brown on all sides, about 5–7 minutes.
  • Pour the prepared sauce over the fried tofu and stir gently to coat all pieces.
  • Cook the tofu with the sauce, stirring occasionally, until the sauce thickens and becomes glossy, about 5–8 minutes.
  • Transfer to a serving dish and garnish with sliced green onions and toasted sesame seeds before serving.

Notes

  • Press tofu well to improve texture.
  • Adjust gochujang amount for desired spiciness.
  • Use neutral oil with a high smoke point for frying.
  • Whisk cornstarch into the sauce to prevent lumps.