Introduction

Fried tofu is a delicious and versatile dish that’s crispy on the outside and tender on the inside. This recipe features a flavorful gochujang glaze that adds a perfect balance of spicy, sweet, and tangy notes. It’s an excellent way to enjoy tofu as a main dish or a tasty addition to any meal.

Gochujang Honey Glazed Fried Tofu Recipe - Recipe Image

Ingredients

1 (14-oz.) package extra-firm tofu
2 tablespoons plus 1/4 teaspoon kosher salt, plus more as needed
1/4 cup cornstarch
1/2 teaspoon garlic powder
1/3 cup vegetable oil
2 tablespoons gochujang
2 tablespoons honey or agave
2 tablespoons unseasoned rice vinegar
2 tablespoons reduced-sodium soy sauce
White rice, for serving
1 scallion, thinly sliced

Instructions

Step 1: Remove tofu from the package and discard excess moisture. Slice the tofu block in half horizontally to create two thinner blocks, then cut each into 12 cubes about 1″ x 1″. Arrange the cubes in a single layer in a heatproof baking dish.
Step 2: Bring 6 cups of water to a boil in a kettle or pot. Pour the boiling water over the tofu cubes and sprinkle 2 tablespoons of kosher salt evenly across the water. Let the tofu sit 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 batches and blot dry on all sides using the paper towels. Arrange the tofu on the prepared baking sheet and cover with more towels to pat dry gently. Rinse and dry the baking dish thoroughly.
Step 4: In a small bowl, whisk together cornstarch, garlic powder, and 1/4 teaspoon kosher salt.
Step 5: Blot the top of the tofu cubes one last time. Toss the tofu cubes in the cornstarch mixture to coat evenly, then transfer back to the dried baking dish. Replace the paper towels on the baking sheet with fresh, dry ones.
Step 6: Heat vegetable oil in a large, heavy, high-sided skillet over medium-high heat until shimmering. Fry the tofu in a single layer, turning occasionally, until all sides are golden brown, about 5 to 6 minutes. Transfer the fried tofu to the prepared baking sheet and season with salt to taste.
Step 7: In another large skillet over medium-high heat, combine gochujang, honey (or agave), rice vinegar, and soy sauce. Bring the mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly, about 1 minute.
Step 8: Add the fried tofu to the sauce and toss gently to coat and warm through. If the glaze is too thick, loosen it with 1 tablespoon of water. Serve the glazed tofu warm over white rice, garnished with thinly sliced scallions.

Tips & Variations

Press the tofu with a heavy object for 30 minutes before starting to remove even more moisture and achieve a crispier texture.
For a vegan version, use agave instead of honey.
Swap out gochujang for sriracha or another chili paste for a different spicy flavor profile.
Serve with steamed vegetables or in a bowl with noodles for a complete meal.

Storage

Store leftover glazed tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water if the glaze has thickened too much. For best texture, re-fry briefly before tossing in the sauce again.

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 recommended because it holds its shape well during frying. Softer tofu may break apart and not achieve the desired crispiness.

Is it necessary to soak the tofu in salted water?

Soaking tofu in salted boiling water helps to firm it up and season it internally, which results in better texture and flavor after frying.

Gochujang Honey Glazed Fried Tofu Recipe

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★★★★★

4.5 from 138 reviews

Crispy fried tofu cubes coated in a spicy-sweet gochujang glaze, served warm over white rice and garnished with fresh scallions. This recipe uses a simple brining and frying technique to create a perfectly textured tofu dish bursting with umami flavors.

Author: Ella
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Frying
Cuisine: Korean-inspired
Diet: Vegetarian

Ingredients

Scale

Tofu Preparation

1 (14-oz.) package extra-firm tofu
2 tablespoons kosher salt, plus 1/4 teaspoon kosher salt, plus more for seasoning
6 cups water (for boiling)

Coating

1/4 cup cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt

Frying

1/3 cup vegetable oil

Gochujang Glaze

2 tablespoons gochujang
2 tablespoons honey or agave
2 tablespoons unseasoned rice vinegar
2 tablespoons reduced-sodium soy sauce

Serving

White rice, for serving
1 scallion, thinly sliced

Instructions

Prepare Tofu: Remove tofu from package and discard excess moisture. Slice the block in half horizontally to get two thinner blocks, then cut each block into 12 cubes about 1 inch each. Arrange the cubes in a single layer in a heatproof baking dish.
Brine Tofu: Bring 6 cups of water to a boil in a kettle or medium pot, then pour the hot water over the tofu cubes evenly. Sprinkle 2 tablespoons kosher salt into the water and let the tofu soak for 20 minutes to season and firm up.
Dry Tofu: Line a rimmed baking sheet with paper towels or a clean kitchen towel. Remove tofu cubes from the brine and blot dry thoroughly on all sides using paper towels. Arrange on the prepared baking sheet, cover with more towels, and lightly pat dry again. Rinse and dry the baking dish completely.
Make Coating Mix: In a small bowl, whisk together cornstarch, garlic powder, and 1/4 teaspoon kosher salt to create a dry coating mixture.
Coat Tofu: Pat the tofu cubes dry one last time, then toss them in the cornstarch mixture to evenly coat each piece. Transfer coated tofu back to the dried baking dish. Remove used paper towels from baking sheet, wipe dry, and line with fresh paper towels.
Fry Tofu: Heat vegetable oil in a large heavy, high-sided skillet over medium-high heat until shimmering. Fry tofu cubes in a single layer, turning occasionally, until golden brown on all sides, about 5 to 6 minutes. Transfer cooked tofu to the prepared baking sheet and season with additional salt if desired.
Prepare Glaze: In another large skillet over medium-high heat, bring gochujang, honey (or agave), rice vinegar, and soy sauce to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the glaze thickens, about 1 minute.
Toss Tofu in Glaze: Add the fried tofu to the glaze and toss to evenly coat and warm through. If the glaze is too thick, loosen it with 1 tablespoon of water and continue tossing.
Serve: Serve the glazed tofu warm over cooked white rice and garnish with thinly sliced scallions for a fresh finish.

Notes

Pressing tofu before brining is not required but can help reduce excess moisture further.
Vegetable oil with a high smoke point is essential for frying to avoid burning.
You can substitute honey with agave syrup to keep the recipe vegan.
Adjust the amount of gochujang in the glaze depending on your spice preference.
For crispier tofu, avoid overcrowding the pan while frying.
Leftover fried tofu can be stored in the refrigerator for up to 3 days but is best enjoyed fresh.

Keywords: fried tofu, crispy tofu, gochujang tofu, Korean tofu recipe, spicy tofu, vegetarian main dish, tofu glaze