Honey Gochujang Tofu Delight (Printable Version)

Crispy tofu cubes coated in a sweet and spicy honey-gochujang glaze, topped with sesame and green onions.

# What You'll Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cut into 3/4 inch cubes
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 2 tbsp neutral oil (canola or sunflower)

→ Sauce

05 - 2 tbsp gochujang (Korean chili paste)
06 - 2 tbsp honey
07 - 1 tbsp soy sauce
08 - 1 tbsp rice vinegar
09 - 1 tbsp sesame oil
10 - 2 cloves garlic, minced
11 - 1 tsp fresh ginger, grated
12 - 2 tbsp water

→ Garnish

13 - 1 tbsp toasted sesame seeds
14 - 2 green onions, thinly sliced

# How to Make It:

01 - Press tofu for at least 10 minutes to remove excess moisture. Cut into 3/4 inch cubes.
02 - Toss tofu cubes with cornstarch and salt, ensuring an even coating.
03 - Heat neutral oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crispy on all sides, approximately 8 to 10 minutes. Remove and set aside.
04 - In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and water.
05 - Pour the sauce into the skillet and bring to a simmer over medium heat. Cook for 2 to 3 minutes until slightly thickened.
06 - Return tofu to the skillet and toss to coat evenly. Cook for an additional 2 minutes until the sauce becomes sticky and glossy.
07 - Transfer tofu to a serving plate. Garnish with toasted sesame seeds and sliced green onions. Serve hot, either as an appetizer or over steamed rice.

# Expert Tips:

01 -
  • Tofu transforms into something genuinely crunchy and crave-worthy, not rubbery or bland.
  • The sauce comes together in one bowl while your tofu crisps, so cleanup barely feels real.
  • It works equally well as a standalone appetizer or piled over rice when you need actual substance.
02 -
  • Pressing the tofu isn't a suggestion—skip it and you'll end up with steamed pockets instead of crispy edges, no matter how hot your pan gets.
  • Don't toss the tofu constantly while it fries; let it sit and develop a golden crust, then flip, which is totally different from agitating it every ten seconds.
  • The sauce needs those couple minutes of heat before the tofu goes back in, because that's when the honey and gochujang meld into something greater than their individual parts.
03 -
  • Toast your sesame seeds yourself if you have time—even five minutes in a dry pan transforms them from background texture to a main event.
  • Keep the heat at medium-high when frying the tofu, not screaming hot, because steady consistent heat builds better color than chaotic flames.
  • The sauce should look glossy and coat the back of a spoon after simmering; if it's still thin and watery, let it bubble for another minute.
Go Back