Korean Crispy Tofu Bites

Name: Korean Crispy Tofu Bites
Cook time: 45 min
Cuisine: korean
Ingredients: 14 oz extra firm tofu; 1/3 cup cornstarch; 1/2 tsp salt; 1/4 tsp black pepper; 3 tbsp vegetable oil; 2 tbsp gochujang; 2 tbsp soy sauce; 1 tbsp rice vinegar; 2 tbsp honey; 1 tsp sesame oil; 2 cloves garlic cloves; 1 tsp fresh ginger; 2 tbsp water; 1 tbsp sesame seeds; 2 stalks green onions

Extra-crispy pan-fried tofu cubes glazed in a sweet and spicy Korean sauce. These addictive tofu bites feature firm tofu that is pressed, coated in cornstarch, and pan-fried until golden and crunchy on all sides, then tossed in a sticky gochujang-based sauce. The contrast between the crispy exterior and soft interior, combined with the sweet, spicy, and savory glaze, makes these tofu bites a crowd-pleasing vegetarian appetizer inspired by Korean fried chicken.

45mTime

EasyDifficulty

4 pplServings

KoreanCuisine

Ingredients

0 of 15 ingredients checked

Proteins

14 oz Extra Firm Tofu

Produce

1 tsp Fresh Ginger
2 stalks Green Onions

Grains & Starches

1/3 cup Cornstarch

Sauces & Oils

3 tbsp Vegetable Oil
2 tbsp Gochujang
2 tbsp Soy Sauce
1 tbsp Rice Vinegar
1 tsp Sesame Oil

Spices & Seasoning

1/2 tsp Salt
1/4 tsp Black Pepper
2 cloves Garlic Cloves
1 tbsp Sesame Seeds

Pantry

2 tbsp Honey
2 tbsp Water

15 items

Instructions

Techniques one tap away on the steps that use them

Pan Fryingpressingglazing

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Wrap the pressed extra firm tofu block in clean kitchen towels or paper towels and place a heavy object on top, pressing for 15-20 minutes to remove excess moisture.

Cut the pressed extra firm tofu into 3/4-inch cubes, about 24-30 pieces total.

Combine the cornstarch, salt, and black pepper in a large bowl or shallow dish.

Toss the extra firm tofu cubes in the cornstarch mixture until all pieces are evenly coated on all sides.

Heat the vegetable oil in a large non-stick skillet or cast iron pan over medium-high heat until shimmering, about 2 minutes.

Add the coated tofu cubes to the hot skillet in a single layer, making sure they do not touch, and cook undisturbed for 3-4 minutes until the bottoms are golden brown and crispy.

Flip each tofu and continue cooking, turning every 2-3 minutes, until all sides are golden brown and crispy, about 8-10 minutes total cooking time.

Transfer the crispy tofu cubes to a paper towel-lined plate and set aside.

Whisk together the gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic cloves, fresh ginger, and water in a small bowl until smooth and well combined.

Pour the gochujang sauce into the same skillet over medium heat and cook, stirring, for 1-2 minutes until the sauce bubbles and thickens slightly.

Return the crispy tofu cubes to the skillet with the sauce and toss gently but thoroughly to coat all pieces evenly in the sticky glaze.

Transfer the korean crispy tofu bites to a serving platter, sprinkle with sesame seeds and sliced green onions, and serve immediately while hot and crispy.