Serves 2
50 min
Crispy Korean Tofu
Recipe GLPR7b1fa6af455a7a
Golden, crispy-edged tofu cubes coated in a savory Korean-inspired glaze with sesame seeds. Oven-baked until tender inside and crunchy outside, this vegan main course is bursting with umami flavor and ready in under an hour.
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Ingredients
1 package extra-firm tofu (14 oz), cut into 1-inch cubes and patted dry with paper towels
1 tablespoon cornstarch
3 tablespoons tamari or soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon minced fresh garlic
½ teaspoon gochujang (Korean red chili paste)
1 teaspoon honey or maple syrup
1 teaspoon water
1 tablespoon sesame seeds, for garnish
2 green onions, thinly sliced, for garnish
Directions
Preheat your oven to 400°F (204°C).
Pat the tofu cubes thoroughly with paper towels to remove excess moisture. In a shallow bowl, toss the dried tofu cubes with cornstarch until each piece is evenly and lightly coated.
Arrange the coated tofu cubes in a single layer on a baking sheet lined with parchment paper. Bake for 20 minutes.
After 20 minutes, carefully flip each tofu cube to ensure even browning. Continue baking for another 20 minutes until the edges are golden brown and the tofu is crispy on all sides.
While the tofu is baking during the final few minutes, prepare the sauce. In a small saucepan, combine tamari, rice vinegar, sesame oil, minced garlic, gochujang, honey, and water.
Cook the sauce over medium heat, stirring occasionally, until it reaches a gentle bubble and thickens slightly, about 2-3 minutes. Remove from heat.
Transfer the crispy baked tofu to a serving bowl. Pour the warm sauce over the tofu and gently toss until all pieces are evenly coated.
Garnish with sesame seeds and sliced green onions. Serve immediately while hot.
