Honey Gochujang Tofu (Printable Version)

Crispy tofu coated in a sticky sweet and spicy honey-gochujang glaze with sesame seeds and scallions.

# 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

# Steps to Follow:

01 - Press the tofu for at least 10 minutes to remove excess moisture, then cut into 3/4-inch cubes.
02 - Toss tofu cubes with cornstarch and salt until evenly 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 from skillet and set aside.
04 - In a small bowl, whisk gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and water until combined.
05 - Pour the sauce into the same 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 in the sauce. Cook for an additional 2 minutes until the sauce becomes 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.

# Additional Tips::

01 -
  • Crispy on the outside, tender inside, with a sauce so sticky and glossy it looks like restaurant food from your own kitchen.
  • The honey and gochujang balance creates this addictive sweet-spicy moment that keeps you reaching for just one more piece.
  • Ready in 35 minutes, which means weeknight dinners suddenly feel a lot more exciting than they used to.
02 -
  • Pressing tofu isn't optional—skip it and you'll spend the whole time watching steam instead of seeing crispy golden edges.
  • The sauce needs that 2 to 3 minute simmer on its own before the tofu returns; this is when it actually thickens instead of staying thin and sad.
  • Medium-high heat is the right answer; too low and you get soft, rubbery tofu; too high and you'll burn the outside before the inside warms.
03 -
  • Make the sauce while the tofu crisps so everything comes together at the right moment—timing is when cooking becomes seamless.
  • If you want it spicier, add more gochujang or a pinch of gochugaru; if you prefer gentler heat, honey is your best friend because it softens everything it touches.
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