Crispy Fried Tofu with Spicy Gochujang Glaze Recipe

Introduction

Fried tofu is a crispy, flavorful dish that brings plant-based protein to life with a spicy-sweet glaze. This recipe creates perfectly crisp tofu cubes coated in a tangy gochujang sauce, ideal for serving over steaming white rice. It’s a simple yet impressive meal for any day of the week.

Ingredients

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

Instructions

1. Step 1: Remove tofu from the package and discard excess moisture. Slice the tofu block in half horizontally, then cut each half into 12 cubes about 1″ each. Arrange the cubes in a single layer in a heatproof baking dish.
2. Step 2: Bring 6 cups of water to a boil in a kettle or pot. Pour the boiling water over the tofu cubes in the baking dish and sprinkle 2 tablespoons of kosher salt evenly over the water. Let the tofu sit for 20 minutes.
3. Step 3: 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 with more towels. Arrange them on the prepared sheet, cover with more towels, and pat dry gently once more. Rinse and dry the baking dish thoroughly.
4. Step 4: In a small bowl, whisk together cornstarch, garlic powder, and 1/4 teaspoon kosher salt.
5. Step 5: Blot the top of the tofu cubes again. Toss the tofu cubes in the cornstarch mixture, coating all sides, then transfer back to the dried baking dish. Refresh the towels on the baking sheet by removing wet ones, drying the sheet, and lining with fresh towels.
6. Step 6: 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, until golden brown on all sides, about 5 to 6 minutes. Transfer fried tofu to the prepared sheet and season with salt to taste.
7. Step 7: In another large skillet over medium-high heat, combine gochujang, honey (or agave), rice vinegar, and soy sauce. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 1 minute.
8. Step 8: Add the fried tofu to the glaze and toss to coat thoroughly. 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

• Pressing the tofu before slicing removes excess moisture and helps achieve extra crispiness.
• For a vegan version, substitute honey with agave or maple syrup.
• Add a pinch of crushed red pepper flakes to the glaze for extra heat.
• Try swapping vegetable oil for peanut or canola oil for a slightly different flavor.
• Serve with steamed vegetables or in bowls with fresh greens for a complete meal.

Storage

Store leftover glazed tofu in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the microwave until just heated through to maintain crispness. Avoid reheating too long to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft or silken tofu instead of extra-firm?

Extra-firm tofu works best for frying because it holds its shape and crisps well. Soft or silken tofu is too delicate and will likely fall apart during cooking.

How do I make the tofu extra crispy?

Salting the tofu in hot water helps remove moisture for a better crust. Double-drying the tofu with towels and coating well in cornstarch also improves crispiness. Frying in hot oil and turning frequently ensures even browning.

Crispy Fried Tofu with Spicy Gochujang Glaze Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 130 reviews

This Fried Tofu recipe features crispy, golden tofu cubes coated in a flavorful sweet and spicy gochujang glaze, served warm over fluffy white rice and garnished with fresh scallions. The tofu is first soaked in salted water to enhance texture and flavor, then coated with a seasoned cornstarch mix and pan-fried to perfection before being tossed in a tangy, umami-rich sauce. A perfect plant-based dish that balances crunch, spice, and sweetness.

• Author: Elena
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Korean-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tofu Preparation

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

Coating

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

Frying

• 1/3 cup vegetable oil

Glaze

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

To Serve

• White rice, cooked, as desired
• 1 scallion, thinly sliced

Instructions

1. Prepare the Tofu: Remove the tofu from its package, discard any excess moisture, and slice it on a cutting board parallel to the surface into two thinner blocks. Cut each block into 12 evenly sized 1″ x 1″ cubes and arrange these cubes in a single layer inside a heatproof baking dish (ideally 8″ x 8″).
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 on top. Let the tofu soak in this salted water for 20 minutes to improve texture and flavor.
3. Dry the Tofu: Meanwhile, line a rimmed baking sheet with paper towels or a clean kitchen towel. Using a few tofu pieces at a time, carefully remove them from the salted water and blot them dry on all sides using additional paper towels. Arrange the tofu on the prepared baking sheet, cover with more paper towels or a clean towel, and gently pat dry again without applying too much pressure. Rinse and dry the baking dish thoroughly after removing tofu.
4. Mix the Coating: In a small bowl, whisk together the cornstarch, garlic powder, and 1/4 teaspoon kosher salt until combined.
5. Coat the Tofu: Give the tofu cubes one last blot to ensure dryness on top. Toss them in the cornstarch mixture, coating each cube evenly. Return the coated tofu to the now-dry baking dish. Remove the wet paper towels from the baking sheet, wipe it dry, and line it again with fresh paper towels for frying.
6. Fry the Tofu: Heat the 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 and crispy, about 5 to 6 minutes total. Transfer the fried tofu to the prepared baking sheet and season with additional salt to taste.
7. Make the Glaze: In another large skillet over medium-high heat, combine the 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, for about 1 minute until the glaze thickens slightly.
8. Coat the Tofu in Glaze: Add the fried tofu cubes to the skillet with the glaze and toss gently to coat them completely. If the glaze is too thick to coat well, add 1 tablespoon of water and continue tossing until the tofu is evenly glazed and warmed through.
9. Serve: Serve the glazed tofu warm over cooked white rice and garnish with thinly sliced scallions for a fresh finish.

Notes

• Pressing the tofu before soaking is not necessary here because soaking in salted water firms it up and removes excess moisture effectively.
• Adjust the sweetness and heat in the glaze by varying the amount of honey/agave and gochujang to your preference.
• Use a non-stick or heavy skillet to prevent sticking during frying for best results.
• This dish pairs well with steamed or stir-fried vegetables for a complete meal.
• Cooked tofu can be stored in the refrigerator for up to 2 days but is best served fresh for optimal crispiness.

Keywords: fried tofu, crispy tofu, gochujang tofu, Korean tofu recipe, pan-fried tofu, tofu glaze, plant-based main dish