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Sticky Gochujang Tofu

Crispy tofu cubes coated in a sticky, spicy-sweet Korean-inspired gochujang sauce, perfect for a quick vegan dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Korean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Tofu
  • 14 oz firm tofu pressed and cubed
  • 3 tbsp cornstarch
  • 3 tbsp vegetable oil
Sauce
  • 2 tbsp gochujang paste
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tbsp honey or maple syrup
  • 3 cloves garlic minced
  • 1 tsp ginger grated
  • 2 tbsp water
Garnish
  • 1 tbsp sesame seeds
  • 2 green onions sliced

Equipment

  • Mixing bowls
  • Large skillet
  • Cutting board
  • Knife

Method
 

  1. Press tofu for 10–15 minutes and cut into cubes.
  2. Toss tofu cubes with cornstarch until evenly coated.
  3. Heat oil in a skillet and cook tofu until golden and crispy on all sides.
  4. Whisk together gochujang, soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and water.
  5. Pour sauce into skillet with tofu and cook until thick and sticky.
  6. Garnish with sesame seeds and green onions before serving.

Notes

Serve with steamed rice, noodles, or vegetables for a complete meal.