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
Scale
- 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