Crispy Fried Tofu with Gochujang Glaze and Rice Recipe
Introduction
This fried tofu recipe delivers crispy cubes coated in a flavorful gochujang glaze, perfect for a satisfying plant-based meal. It’s an easy dish that pairs wonderfully with steamed white rice and fresh scallions for a delicious dinner.
Ingredients
- 1 (14-oz.) package extra-firm tofu
- 2 tbsp. plus 1/4 tsp. kosher salt, plus more for seasoning
- 1/4 cup cornstarch
- 1/2 tsp. garlic powder
- 1/3 cup vegetable oil
- 2 tbsp. gochujang
- 2 tbsp. honey or agave
- 2 tbsp. unseasoned rice vinegar
- 2 tbsp. reduced-sodium soy sauce
- White rice, for serving
- 1 scallion, thinly sliced
Instructions
- Step 1: Remove tofu from package and discard excess moisture. Slice the tofu block in half horizontally, then cut each half into twelve 1-inch cubes. Arrange the cubes in a single layer in a heatproof baking dish.
- Step 2: Bring 6 cups of water to a boil. Pour the water over the tofu in the dish and sprinkle 2 tablespoons of salt evenly across the water. Let tofu soak for 20 minutes.
- Step 3: Line a rimmed baking sheet with paper towels or a clean kitchen towel. Remove tofu cubes from the salted water in small batches and blot dry on all sides. Arrange on the prepared sheet and lightly pat dry with more towels. Rinse and dry the baking dish thoroughly.
- Step 4: In a small bowl, whisk together cornstarch, garlic powder, and 1/4 teaspoon salt.
- Step 5: Blot the top of the tofu cubes once more. Toss cubes in the cornstarch mixture to coat evenly, then return them to the dried baking dish. Refresh the paper towels on the baking sheet for frying.
- Step 6: Heat vegetable oil in a large, heavy skillet over medium-high heat until shimmering. Fry tofu in batches, turning occasionally, until browned on all sides, about 5 to 6 minutes. Transfer fried tofu back to the baking sheet and season with salt to taste.
- Step 7: In another large skillet, combine gochujang, honey (or agave), rice vinegar, and soy sauce. Bring to a boil over medium-high heat, then reduce to medium-low and simmer until slightly thickened, about 1 minute, stirring occasionally.
- Step 8: Add fried tofu to the glaze and toss well to coat. If the glaze is too thick, loosen it with 1 tablespoon of water. Continue tossing until tofu is fully coated and warmed through.
- Step 9: Serve the glazed tofu warm over white rice and garnish with thinly sliced scallions.
Tips & Variations
- Press tofu for 15-30 minutes before starting to remove excess moisture for even crispier results.
- Substitute honey with maple syrup or agave nectar for a vegan-friendly glaze.
- Add toasted sesame seeds or chopped peanuts on top for extra texture and flavor.
- Use tamari instead of soy sauce for a gluten-free option.
Storage
Store leftover fried tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness. Avoid microwaving to keep the tofu from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use soft or medium tofu instead of extra-firm?
Extra-firm tofu is best for frying since it holds its shape and crisps up nicely. Softer tofu may fall apart or become mushy during cooking.
Is gochujang spicy?
Gochujang has a mild to medium level of heat with a sweet and savory flavor. You can adjust the quantity to your spice preference or substitute with a mild chili paste.
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Crispy Fried Tofu with Gochujang Glaze and Rice Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Fried Tofu recipe features crispy, golden cubes of extra-firm tofu that are boiled briefly in salted water, coated in a seasoned cornstarch mixture, then pan-fried to perfection. The tofu is glazed with a flavorful, tangy-spicy sauce made from gochujang, honey, rice vinegar, and soy sauce, making it a delicious, protein-packed dish perfect for serving over white rice and garnished with fresh scallions.
Ingredients
Scale
Tofu Preparation
- 1 (14-oz.) pkg. extra-firm tofu
- 2 tbsp. kosher salt, plus more as needed
Coating
- 1/4 cup cornstarch
- 1/2 tsp. garlic powder
- 1/4 tsp. kosher salt
Frying
- 1/3 cup vegetable oil
Glaze
- 2 tbsp. gochujang
- 2 tbsp. honey or agave
- 2 tbsp. unseasoned rice vinegar
- 2 tbsp. reduced-sodium soy sauce
To Serve
- White rice, for serving
- 1 scallion, thinly sliced
Instructions
- Prepare the tofu: Remove tofu from its package and discard excess moisture. On a cutting board, slice the block in half horizontally to create 2 thinner blocks. Then cut each block into 12 cubes measuring about 1 inch on each side. Arrange the cubes in a single layer in a heatproof baking dish (preferably 8″ x 8″).
- Boil tofu: Bring 6 cups of water to a boil in a kettle or medium pot. Pour the boiling water over the tofu cubes in the baking dish and sprinkle 2 tablespoons of kosher salt evenly across the water. Let the tofu sit in the salted water for 20 minutes to help firm them up and reduce bitterness.
- Drain and dry tofu: Line a rimmed baking sheet with paper towels or a clean kitchen towel. Remove tofu cubes from the water in small batches and blot dry on all sides using additional paper towels. Arrange them on the prepared baking sheet. Cover with more paper towels or a clean towel and gently pat dry again without applying too much pressure. Rinse and dry the baking dish thoroughly.
- Prepare coating mixture: In a small bowl, whisk together the cornstarch, garlic powder, and 1/4 teaspoon kosher salt to create a seasoned coating.
- Coat tofu: Blot the tofu cubes one final time to remove any moisture on top. Working in small batches, toss the tofu cubes in the cornstarch mixture until evenly coated. Transfer the coated cubes back to the dry baking dish. Replace the paper towels on the baking sheet with fresh ones, wiping it dry if needed.
- Fry tofu: Heat vegetable oil in a large, heavy, high-sided skillet over medium-high heat until shimmering. Fry the tofu cubes in a single layer, turning occasionally, until all sides are golden brown and crispy, approximately 5 to 6 minutes. Transfer the fried tofu to the prepared baking sheet and season lightly with additional salt to taste.
- Make the glaze: In a separate large skillet over medium-high heat, combine gochujang, honey (or agave), rice vinegar, and reduced-sodium soy sauce. Bring the mixture to a boil, then reduce to medium-low and simmer while stirring occasionally until the glaze thickens slightly, about 1 minute.
- Coat tofu in glaze: Add the fried tofu cubes to the skillet with the glaze and toss thoroughly to coat all pieces and warm through. If the glaze is too thick to evenly coat the tofu, loosen it by stirring in 1 tablespoon of water.
- Serve: Serve the glazed tofu warm over white rice and garnish with thinly sliced scallions for a fresh, vibrant finish.
Notes
- Pressing the tofu briefly or boiling in salted water helps improve texture and removes excess moisture and bitterness.
- Use extra-firm tofu for best results; softer tofu will not hold up well during frying.
- Adjust the glaze sweetness or spice by varying the amount of honey and gochujang according to your taste.
- You can substitute agave nectar for honey to keep the glaze vegan.
- For a crispier texture, fry tofu in batches without overcrowding the pan.
- If you prefer less oil, consider baking coated tofu cubes at 425°F for 20-25 minutes, turning halfway.
- This dish pairs wonderfully with steamed vegetables or a side salad for a balanced meal.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Korean-inspired
Keywords: fried tofu, crispy tofu, gochujang tofu, Korean tofu recipe, vegetarian main dish, tofu glaze
