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Crispy Korean Tofu

Sonja Bradfield
Spicy and sweet, this crispy Korean tofu is a savory treat for the tastebuds.
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Main
Cuisine Korean
Servings 2 servings


  • 1 package of extra firm tofu cut into 1 inch cubes and dried with paper towels
  • 1 tablespoons of cornstarch


  • 1 tablespoon of soy sauce
  • 2 tablespoons of honey
  • 1 tablespoon of apple cider vinegar
  • 1 garlic clove minced
  • 1 teaspoon of sesame oil
  • 1 teaspoon of gochujang Korean chili paste
  • 1/8-1/4 teaspoon of Korean chili powder
  • 1 tablespoon of toasted sesame seeds


  • Heat the oven to 400 degrees.
  • Toss the tofu cubes in a bowl with the cornstarch until all pieces are evenly coated.
  • Put cubes on a baking sheet lined with parchment paper or a nonstick baking mat and cook for 20 minutes, flip the cubes then cook for 20 more minutes until lightly golden brown and crispy.
  • When there are a few minutes left with the tofu, mix all ingredients in a small saucepan and cook over medium heat until the sauce bubbles and thickens.
  • Toss the tofu in the sauce and serve topped with sesame seeds.