Description
A vibrant and crispy Korean-inspired tofu dish featuring extra firm tofu cubes baked to perfection and coated in a spicy, tangy gochujang sauce. This plant-based meal is perfect for a satisfying dinner served with rice and fresh vegetables.
Ingredients
Scale
Tofu
- 1 16 ounce block extra firm tofu
- 1 tablespoon tamari or soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons gluten free breadcrumbs (can substitute regular breadcrumbs)
Sauce
- ¼ cup low sodium tamari or soy sauce
- ¼ cup gochujang/red chili paste (be sure to check if gluten free)
- 1 tablespoon tomato paste
- 2 tablespoons vegetable broth or water
- 3 tablespoons honey (substitute maple syrup for vegan option)
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon fresh grated ginger
- 1 teaspoon cornstarch
- 1 teaspoon water
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the tofu.
- Prepare Tofu: Remove tofu from the package, drain excess liquid, then wrap in a towel and press lightly to absorb moisture.
- Cut and Coat Tofu: Cut tofu into 1 inch cubes and place in a bowl. Toss with tamari or soy sauce, then cornstarch, and finally breadcrumbs until each piece is well coated.
- Arrange on Baking Sheet: Place tofu cubes on a parchment-lined baking sheet making sure pieces do not touch to ensure crispiness.
- Bake Tofu: Bake for 25 minutes, then turn off the oven and let the tofu sit inside for an additional 5 minutes to continue crisping.
- Make Sauce: In a small pot, whisk together all sauce ingredients except water and cornstarch. In a separate small bowl, combine cornstarch and water, then whisk into the pot.
- Thicken Sauce: Heat the sauce over low to medium heat, whisking until it bubbles and thickens, then remove from heat to thicken further.
- Toss Tofu with Sauce: Once tofu has cooled for 5 minutes, transfer it to a bowl and toss with half the sauce, reserving the remainder for serving.
- Serve: Serve the crispy gochujang tofu with rice and fresh vegetables like cucumber, carrot, avocado, and sprinkle with sesame seeds. Also great with steamed broccoli or on its own.
Notes
- Use low sodium soy sauce to keep the dish from becoming too salty.
- For a vegan option, substitute honey with maple syrup in the sauce.
- Press tofu well to remove moisture for maximum crispiness.
- Ensure tofu pieces do not touch on the baking sheet to help them crisp evenly.
- If you don’t have gluten free breadcrumbs, regular breadcrumbs work as a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
