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Crispy Fried Tofu with Gochujang Glaze and Rice Recipe

★★★★★

4.8 from 207 reviews
  • Author: lilan
  • 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

  1. 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″).
  2. 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.
  3. 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.
  4. Prepare coating mixture: In a small bowl, whisk together the cornstarch, garlic powder, and 1/4 teaspoon kosher salt to create a seasoned coating.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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Find it online: https://cooklilan.com/crispy-fried-tofu-with-gochujang-glaze-and-rice-recipe/