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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Make Coating Mix: In a small bowl, whisk together cornstarch, garlic powder, and 1/4 teaspoon kosher salt to create a dry coating mixture.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://ellaeatsdaily.com/gochujang-honey-glazed-fried-tofu-recipe/