Introduction

Fried tofu is a simple yet flavorful dish that features crispy cubes of tofu glazed in a spicy-sweet sauce. Perfect for a quick weeknight meal, it’s satisfying served over warm white rice and garnished with fresh scallions.

Crispy Fried Tofu with Gochujang Honey Glaze 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 its package and discard any excess moisture. Using a knife held parallel to the cutting board, slice the tofu block in half to create two thinner blocks. Cut each block into 12 approximately 1-inch cubes. 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 medium pot. Pour the boiling water over the tofu cubes in the dish and sprinkle 2 tablespoons of kosher salt evenly over the water. Let the tofu sit in the salted water for 20 minutes.
Step 3: Meanwhile, 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 and gently pat dry again without pressing too hard. 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 tofu cubes on top one final time with a paper towel. Working in small batches, toss the tofu in the cornstarch mixture until evenly coated. Transfer the coated tofu back to the dried baking dish. Refresh the paper towels on the baking sheet by removing any wet ones and replacing them with 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 browned and crispy, 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 slightly thickened, about 1 minute.
Step 8: Add the fried tofu to the skillet with the glaze and toss gently to coat the pieces evenly. If the glaze is too thick, loosen it with 1 tablespoon of water and continue tossing. Serve the glazed tofu warm over white rice, garnished with thinly sliced scallions.

Tips & Variations

Press the tofu beforehand by placing weights on it for 15–30 minutes to remove extra moisture and improve crispiness.
For a vegan version, substitute honey with agave nectar or maple syrup.
Add toasted sesame seeds or crushed peanuts on top for extra texture and flavor.
Use tamari instead of soy sauce for a gluten-free option.

Storage

Store any 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 until warmed through. To keep the tofu crispy, reheat in a skillet rather than the microwave if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft or silken tofu for this recipe?

This recipe works best with extra-firm tofu as it holds its shape during frying. Soft or silken tofu is too delicate and will likely fall apart.

How can I make the tofu extra crispy?

Make sure to thoroughly dry the tofu before coating it with cornstarch. Fry it in hot oil without overcrowding the pan and turn gently until all sides are golden brown.

Crispy Fried Tofu with Gochujang Honey Glaze Recipe

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★★★★★

4.7 from 58 reviews

Crispy fried tofu cubes are perfectly seasoned and coated with a spicy-sweet gochujang glaze, making a delicious plant-based protein dish served over white rice and garnished with fresh scallions. This quick stovetop recipe yields golden, flavorful tofu that pairs wonderfully with steamed rice for a satisfying meal.

Author: Isabella
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Frying
Cuisine: Korean-inspired
Diet: Vegetarian

Ingredients

Scale

Tofu and Coating

1 (14-oz.) package extra-firm tofu
2 tablespoons kosher salt, plus 1/4 teaspoon kosher salt, plus more for seasoning
1/4 cup cornstarch
1/2 teaspoon garlic powder
1/3 cup vegetable oil

Gochujang Glaze

2 tablespoons gochujang (Korean chili paste)
2 tablespoons honey or agave syrup
2 tablespoons unseasoned rice vinegar
2 tablespoons reduced-sodium soy sauce

For Serving

White rice, cooked
1 scallion, thinly sliced

Instructions

Prepare the Tofu: Remove the tofu from its package and discard any excess moisture. Holding a knife parallel to the cutting board, slice the block in half horizontally to make two thinner blocks. Cut each block into 12 cubes approximately 1 inch by 1 inch, and arrange them in a single layer in a heatproof baking dish (preferably 8×8 inches).
Salt Brine Soak: 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, then evenly sprinkle 2 tablespoons of kosher salt over the water. Let the tofu soak for 20 minutes to season and firm up.
Dry the Tofu: Meanwhile, line a rimmed baking sheet with paper towels or a clean kitchen towel. Working in small batches, carefully remove tofu cubes from the salted water and blot dry on all sides using more paper towels. Arrange them on the prepared baking sheet. Cover with additional paper towels or another towel and gently pat the tofu dry again, being careful not to press too hard. Rinse and dry the baking dish thoroughly.
Prepare Cornstarch Coating: In a small bowl, whisk together the cornstarch, garlic powder, and 1/4 teaspoon kosher salt.
Coat the Tofu: Blot the tops of the tofu cubes one last time. Working in small batches, toss the tofu cubes in the cornstarch mixture to evenly coat them. Transfer the coated tofu back to the dry baking dish. Replace the paper towels on the baking sheet with fresh ones to keep it ready for fried tofu.
Fry the Tofu: Heat the 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 to brown all sides evenly, about 5 to 6 minutes. Transfer the fried tofu to the prepared baking sheet and season with additional salt to taste.
Make the Gochujang Glaze: In another 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 heat to medium-low and simmer, stirring occasionally, until the glaze thickens slightly, about 1 minute.
Coat Tofu with Glaze: Add the fried tofu to the skillet with the glaze and toss gently to coat. If the glaze is too thick to coat properly, add 1 tablespoon of water and continue tossing until evenly glazed and warmed through.
Serve: Serve the glazed tofu warm over cooked white rice, topped with thinly sliced scallions for a fresh, vibrant finish.

Notes

Patting the tofu dry thoroughly before coating and frying is key to achieving a crispy texture.
Extra-firm tofu is recommended to prevent crumbling during cooking.
The salted water soak firms the tofu and seasons it internally for better flavor.
Adjust the sweetness and spice in the glaze by varying honey and gochujang amounts to taste.
Leftover glazed tofu can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet.
For a vegan version, substitute honey with agave syrup or maple syrup.

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