Sweet and Spicy Korean Tofu

Mary Jackson

Crispy pan-fried tofu gets tossed in a sticky gochujang glaze — sweet, garlicky, and genuinely hot — modeled on the Korean fried chicken dish dakgangjeong. Pressing and cornstarch-coating the tofu before frying gives it a satisfying crunch that holds up under the sauce. Serve over steamed rice or tucked into lettuce cups; the whole recipe takes around 40 minutes.

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Prep Time 25

Cook Time 25

Total Time 50

Course Main Course

Cuisine East / Southeast Asian

Servings bowls

Calories 205 kcal

Equipment

Large skillet or non-stick frying pan
Mixing bowls
Whisk
Paper towels
Chopping board and knife

Ingredients

For the Tofu and Marinade:

1 block extra-firm tofu (14 oz) pressed for at least 20 minutes to remove moisture
1 tablespoon reduced-sodium soy sauce or tamari for gluten-free
1 teaspoon toasted sesame oil

For the Crisping Coat:

¼ cup cornstarch for optimal crispiness

For the Sweet and Spicy Sauce:

2 tablespoons gochujang Korean fermented chili paste; choose vegan-certified
1 ½ tablespoons maple syrup or agave nectar
2 teaspoons rice vinegar unseasoned for pure flavor
1 tablespoon low-sodium soy sauce
2 cloves garlic minced
½ teaspoon fresh ginger grated

For Cooking and Garnish:

2 tablespoons neutral oil like avocado or grapeseed, for frying
1 tablespoon toasted sesame seeds for garnish
2 stalks green onions thinly sliced

Instructions

Press the tofu for at least 20 minutes to eliminate excess moisture. Slice the block into 1-inch cubes. In a small bowl, mix 1 tbsp soy sauce and 1 tsp sesame oil. Gently toss the tofu cubes in this marinade and let sit while preparing other ingredients.
Lightly dust the marinated tofu cubes in cornstarch, ensuring all sides are evenly coated. Shake off excess.
Heat 2 tbsp of oil in a large non-stick skillet over medium heat (about 350°F / 175°C). Carefully add tofu cubes and pan-fry for 3–4 minutes on each side until all sides are golden and crisp. Remove and set aside on a paper towel-lined plate.
In the same skillet, reduce heat to low. Combine gochujang, maple syrup, rice vinegar, soy sauce, garlic, and ginger. Whisk to combine. Let it gently simmer for 1–2 minutes until it thickens and becomes glossy.
Return the crispy tofu to the pan and toss to coat completely in the sauce. Cook for an additional 1–2 minutes, ensuring the tofu absorbs the flavors evenly.
Transfer the tofu to a serving platter. Garnish with toasted sesame seeds and freshly sliced green onions. Serve immediately.

Notes

Using cornstarch creates a crispier texture than flour.
Gochujang can vary in heat—taste before using to adjust sweetness or spice level accordingly.
For oil-free version, bake tofu at 400°F (200°C) for about 25–30 minutes until golden and crispy.
Add a sprinkle of crushed peanuts for an extra crunch and nutty aroma.

Nutrition

Calories: 205kcalCarbohydrates: 19gProtein: 9gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 355mgPotassium: 260mgFiber: 1gSugar: 6gVitamin A: 76IUVitamin C: 3mgCalcium: 70mgIron: 2mg

Keyword Sweet and Spicy Korean Tofu

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