A true classic for anyone with a passion for bold flavors and few cooking efforts, Sticky Gochujang Tofu is bound to win your heart. Spicy, sweet, crunchy, sticky, and simply irresistible, I must say once you try it, you will keep wondering why you did not do tofu this way before!
I must confess that tofu was not part of my regular fare for quite some time. I cooked it every now and then, but wasn’t inspired to whip it up for a weekday meal. Then came along this recipe, which turned the tables. The contrast of crispy golden tofu, tossed with a gochujang sauce that is rich, spicy, and just sweet enough-it’s a flavor bomb. Need I say more? Plus, it is all really simple and easy.
Let me walk you through how it comes together for you to recreate the magic in your kitchen.
Crispy Textured Tofu: The Secret
Yet, this is the beauty: the texture. The crux of that contrast is the crispy and crunchy outside, the soft and tender inside, making this dish absolutely delicious and that much more satisfying.
Rip the tofu into smaller pieces. No fancy cuts or anything like that: just rip. Then toss with cornstarch, salt, pepper, and a drizzle of oil-this is a very simple seasoning that brings about that golden and crispy exterior that will allow the sauce to adhere. You want some texture here-not a lot, just enough to hold onto all that good stuff.
Then, into the oven with the tofu. Bake away until golden brown and crispy, about 25 minutes. That is just enough time to whip up your sauce, and keep the ball rolling.
The Sauce That Is Sweet, Spicy, and Super Addictive
Sweet, Spicy, and Seriously Addictive!
In the meantime, make the gochujang sauce, which can be prepared in the short time during which the tofu is baking. The sauce is the crowning glory of this dish. It is a cinch to make, using five simple ingredients: peanut butter, soy sauce, sesame oil, gochujang, and honey or sugar to taste. These five ingredients create a sauce that beautifully marries all the flavors-a little heat, some sweetness, and umami that adheres gratifyingly to the surface of the tofu.
If you have never cooked with gochujang, now is your chance-it’s a Korean chili paste full-bodied and earthy in heat with just hints of sweetness. That’s what makes it this sauce with a rather strong character.
Once the tofu looks blistered and golden after baking, pour the sauce over and toss to coat. Go crazy! Every nook and cranny must be filled with sauce so that each mouthful is flavor galore. Back in the oven for a couple of extra minutes for more caramelization and that wonderful roasty-toasty finish! Seriously, the difference the extra couple of minutes makes is mind-blowing!
Now it Can Be Served!
Now comes the fun part: serving! I love tossing this tofu onto a rice bowl alongside crunchy slices of cucumber and loads of fresh herbs. The cool crunch of the cucumber is a great foil to the heat of the sauce, and the herbs really boost freshness (cilantro or mint do wonders). Drizzle over some more sauce if you’re feeling saucy, and there you have a delicious, hearty meal that’s perfect for either a weeknight dinner or a WFH lunch.
And if making it a family meal, while the little ones are spice-intolerant, plain simple tofu is an easy option (dipping or toying tofu nuggets with a mouth-watering ketchup or honey mustard comes into play). There, everybody has a bit of fuss, and you take home all the crispy gochujang-coated tofu.
Can You Make Something Else with It?
Sure thing! Although this recipe is excellent for tofu, the sauce is good for any protein. If you are not into tofu, other proteins will work marvelously, alternatives such as chicken meatballs, or air fryer chicken, shrimp, and even sautéed pork. The sauce is versatile enough to go pairs with anything you put at it.
What if there were suddenly some food allergies? Say, peanuts? No worriesalternatives exist. If peanuts are out of the picture, I may suggest either a peanut-free version of the gochujang or this mayonnaise-based version, which is less spicy but still quite tasty.
FAQs
How spicy is the sauce? Quite spicy, so if you don’t like spice or you’re cooking for kids, you can definitely tone it down. Use less gochujang or try the mayo-based sauce to get a much milder flavor.
Regular tofu can very happily replace vacuum-packed tofu, so yes! Just see to it that the tofu is put under press to take out excess moisture. Additionally, normal tofu may require a little extra time in the oven- 40 minutes as opposed to 25- so watch over it until it crisps up nicely.
Can I still make this recipe using gochujang paste instead of the sauce? You can! Just remember to use less, maybe a tablespoon should be enough for you. You might want to tweak the seasonings a bit, perhaps adding extra garlic or a splash of soy sauce to help balance the flavors.
Can this be made with meat (say, chicken)? Oh yeah! That sauce would be absolutely delicious with chicken meatballs, air-fried chicken, or even shredded shrimp. The gochujang sauce is famous for its versatility and enhancement abilities with any protein.
A Final Word About This Tofu
This Sticky Gochujang Tofu is so easy, quick, and full of flavor. It is truly comfort food but with a little kick thrown in for good measure, making it great for a little change on your family dinner table. Plus, since it requires very little prep time and just a handful of ingredients, it is bound to become one of those recipes that will be asked for time and time again.
So what are you waiting for? Grab the tofu, prepare the sauce, and let the magic begin! Happy dancing soon!
