We love tofu. we love crisp Tofu, we love smooth Tofu, and we really love tofu Fast and easy to make (but not taste as it were). Enter Crispy Baked Gochujang Tofu! It’s a delicious, spicy, Korean-inspired dish perfect for pairing with kimchi, cabbage apple slaw, kimchi rice stir-fry, and more.
it is vegetarian, gluten freeProtein-packed, and just right 30 minutes And 6 ingredients. Let us show you how it’s done!
What is Gochujung?
Gochujang is a red pepper-based sauce that is spicy, savory and slightly sweet. It’s popular in Korean cooking and is traditionally fermented to create flavor, but there’s also an easier (and faster) way to make it—which you know we’re all about. Here, we use it with other ingredients to coat crispy baked tofu!
How to Make Crispy Baked Gochujang Tofu
for crispiest Crispy tofu, we begin Super Cut firm (high protein!) tofu and into bite-sized pieces. Then we cover them with oil and Bake until golden And slightly firm!
While the tofu crisps in the oven, we make ours Korean-inspired sauce Combine gochujong (usually homemade, but store-bought is better) with lime juice, maple syrup, cornstarch, and water.
After heating in the oven, the sauce thickens and is ready to coat the tofu to sticky, savory perfection. YUM
All together now! Crispy baked tofu joins the gochujong sauce and is ready to enjoy.
We hope you love this Korean-inspired gochujang tofu! This is:
crisp
juicy
Fast and easy
delicious
spicy
And so versatile!
Paired with rice and cabbage apple slaw, it makes a simple and delicious plant-based meal, and it’s also delicious served in lettuce cups or with our crispy kimchi rice fritters!
Love tofu? Try this, too!
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 4 (Environment)
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tofu
- 1 (14-16 oz) package Super Firm Tofu*
- 4 teaspoon Olive or avocado oil
the sauce
- 2-3 table spoon Gochujung (or sub-store bought // make sure vegetarian + gluten-free if needed)
- 2 table spoon Lemon juice
- 1-2 table spoon Maple syrup
- 2 table spoon the water
- 3-4 teaspoon gochugaru (Korean Chili Flakes // optional(depending on how spicy you like it/how spicy your gochujang is)
- 01/08-09/2018 teaspoon The ground is red (optional(depending on how spicy you like it/how spicy your gochujang is)
- 1 ½ teaspoon Cornstarch
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Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.
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Slice the tofu into ~1/2-inch slices and arrange on a parchment-lined baking sheet. Add the oil and coat the tofu evenly. Once the oven is preheated, bake for 20 minutes, flip with a spatula and bake for another 5-15 minutes or until the tofu is slightly firm and golden with crispy edges.
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Meanwhile, in a medium (or large) saucepan, combine the gochujang, lime juice, maple syrup, and water and whisk to combine. Taste and adjust before adding the rest of the ingredients. Depending on the spice level of your gochujang, you may want to add both gochugaru and cayenne pepper for extra spiciness (we added more of both). You can add more gochujang for a savory note, lime for tang, or maple syrup for sweetness. Once you are happy with the sauce, add the cornstarch and stir until there are no lumps.
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Place the saucepan over medium-high heat and bring to a simmer, whisking constantly. When lightly bubbling, watch closely until the sauce thickens. This should take a total of 5-8 minutes. Once the sauce starts to thicken, remove from heat and set aside.
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When tofu is baked, combine with sauce in saucepan or in a serving bowl. Enjoy warm or at room temperature. This tofu is perfect to pair with rice, kimchi, and/or cabbage apple slaw. It would be delicious served in lettuce cups with kimchi!
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Store leftovers in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in a skillet or oven at 350 F (176 C) for 5-10 minutes until hot and crispy.
* If not found Super Firm tofu, extra firm tofu will work in this recipe. If using extra-firm tofu, wrap it in an absorbent towel and set something heavy on top—like a cast iron skillet—for 10-15 minutes to press out excess moisture. Alternatively, use a tofu press. Then proceed with step 2.
*Nutrition information is a rough estimate calculated with olive oil and without optional ingredients.
Worship: 1 bhajana Calories: 223 Sugars: 12 g Protein: 15.8 g Fat: 12.4 g Saturated Fat: 2.3 g Polyunsaturated Fats: 0.5 g Monounsaturated fats: 3.3 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 187 mg Potassium: 150 mg Fiber: 2.7 g Sugar: 5.6 g Vitamin A: 0 IU Vitamin C: 2.3 mg Calcium: 104 mg Iron: 3.2 mg