Spicy and sweet, this crispy Korean tofu is a savory treat for the tastebuds.
On my walk home one night as I was living Seoul, I stopped by my favorite place for a late night after-drink snack, dakgangjeong, or fried chicken bites tossed in a sauce. Hong Cup is literally a hole in the wall. There is a counter facing the street, or you can go inside and sit in a tiny wooden loft or at one of the two tables with rickety stools. $2 beers and freshly fried and sauced chicken are served in varying sizes of paper cups.
The young woman who owns that stand had become my friend and she always chatted with me as she loaded my cup up with crispy chicken, tater tots and fried rice cakes. This combination is what made this place unique. She also has the most delicious sauces that go on the chicken. There is the original spicy and sweet sauce, made fiery red with gochujang (Korean chili paste) or the milder soy garlic sauce. You can also choose from a sweet barbecue or mustard sauce. 
At the time I taught at a language institute for adults, and sometimes I wouldn’t get off work until 10pm if I taught a late class. I’d walk through Hongdae, soaking in the neon lights and the energy of the crowded streets and make a stop by Hong Cup. The cup was always served with a toothpick as your utensil so that you could spear the pieces and eat them as you walked. The chicken never made it home with me. I was always finished with my cup within 10 minutes. This recipe ins inspired by those flavorful bites.
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Crispy Korean Tofu
- Total Time: 50 minutes
- Yield: Serves 2
- Diet: Vegan, Vegetarian
Description
Spicy and sweet, this crispy tofu is a simple, savory dish perfect for a weeknight meal. The crunchy texture and flavorful sauce are irresistible!
Ingredients
- 1 package extra firm tofu
- 1 tbsp (15 ml) cornstarch
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (30 ml) honey
- 1 tbsp (15 ml) apple cider vinegar
- 1 clove garlic
- 1 tsp sesame oil
- 1 tsp gochujang (Korean chili paste)
- 1/8-1/4 tsp Korean chili powder
- 1 tbsp (15 ml) toasted sesame seeds
Instructions
- Preheat oven to 400°F (204°C).
- Toss tofu cubes in a bowl with cornstarch until evenly coated.
- Place tofu cubes on a baking sheet lined with parchment paper or a nonstick baking mat. Bake for 20 minutes, flip, and bake for another 20 minutes, until lightly golden brown and crispy.
- With a few minutes of tofu baking time remaining, combine all sauce ingredients in a small saucepan. Cook over medium heat until the sauce bubbles and thickens.
- Toss the baked tofu in the sauce and serve topped with sesame seeds.
Notes
- Pressing the tofu before cooking removes excess water, resulting in crispier tofu.
- For a spicier dish, add more gochujang or Korean chili powder to taste.
- Leftover tofu can be stored in the refrigerator for up to 4 days and reheated in a skillet or air fryer for optimal crispiness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 15
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
Frequently Asked Questions
What type of tofu should I use for this crispy Korean tofu recipe?
For the best texture, use firm or extra-firm tofu, as it holds up better during frying and provides a nice crunch.
How can I achieve the perfect crispiness for the tofu?
Make sure to press the tofu to remove excess moisture before cutting it into cubes, and coat it evenly with cornstarch before frying.
What is gochujang and can I substitute it in this recipe?
Gochujang is a Korean chili paste that adds a spicy-sweet flavor; if you need a substitute, you can mix red pepper flakes with a bit of sugar and soy sauce, but the flavor will differ.
