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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.

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

  1. 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).
  2. 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.
  3. 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.
  4. Prepare Cornstarch Coating: In a small bowl, whisk together the cornstarch, garlic powder, and 1/4 teaspoon kosher salt.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://spatulaqueen.com/crispy-fried-tofu-with-gochujang-honey-glaze-recipe/