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Crispy Gochujang Tofu

Crispy Gochujang Tofu: Your New Favorite Quick Vegan Delight

Enjoy crispy gochujang tofu with vibrant flavors and comfort in just 30 minutes. Perfect for vegan and gluten-free diets.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 275
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 1 block Extra Firm Tofu Press to remove excess moisture
  • 3 tablespoons Corn Starch For coating tofu
  • 3 tablespoons Vegetable Oil For frying
For the Sauce
  • 2 tablespoons Gochujang Paste Adjust spice level to taste
  • 1 tablespoon Ketchup
  • 1 tablespoon Soy Sauce Use tamari for gluten-free
  • 1 tablespoon Mirin Substitute with rice vinegar if needed
  • 1 tablespoon Fresh Minced Garlic
  • 1 teaspoon Ginger Paste or Fresh Grated Ginger Optional
  • ¼ cup Warm Water For dissolving corn starch
  • 1 teaspoon MSG Optional
For the Vegetables
  • 2 cups Fresh Broccoli Florets
  • 2 stalks Green Onions Use whites for flavor and greens for garnish
Optional Toppings
  • 2 tablespoons Toasted Sesame Seeds
  • 1 teaspoon Crushed Red Pepper Flakes Optional for added spice

Equipment

  • Skillet
  • mixing bowl
  • cutting board
  • knife

Method
 

Step‑By‑Step Instructions
  1. Press the block of extra firm tofu to eliminate excess moisture, then cut into ¾-inch cubes.
  2. In a mixing bowl, combine corn starch and warm water until fully dissolved. Add gochujang, ketchup, soy sauce, and mirin.
  3. Dust tofu cubes with corn starch and toss to ensure even coating. Let rest for a few minutes.
  4. Heat vegetable oil in a skillet, add the coated tofu cubes, and fry until golden brown and crispy on all sides.
  5. Stir-fry fresh broccoli florets in the same skillet until bright green and charred. Remove and set aside.
  6. Sauté minced garlic and white parts of the green onions until fragrant.
  7. Add the gochujang sauce to the skillet and simmer, then add the crispy tofu and cooked broccoli to coat.
  8. Serve over rice or grain with garnishes of green onions, sesame seeds, and red pepper flakes.

Nutrition

Serving: 1servingCalories: 275kcalCarbohydrates: 30gProtein: 15gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 80mgCalcium: 10mgIron: 15mg

Notes

Store leftovers in the fridge for up to 3 days, reheating in a skillet to preserve crispiness.

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