Honey Gochujang Tofu Cubes (Printable)

Crispy tofu cubes glazed with sweet honey and spicy gochujang sauce for a flavorful dish.

# What You'll Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cubed
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 grated fresh ginger
12 - 2 tbsp water

→ Garnish

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

# How-To Steps:

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

# Expert Advice:

01 -
  • Crispy edges meet a sticky, addictive glaze that somehow tastes both comforting and exciting.
  • Ready in under 40 minutes and uses simple ingredients you probably already have or can grab in one grocery trip.
  • Works as an appetizer for company, a quick weeknight dinner over rice, or even cold the next day straight from the fridge.
02 -
  • Pressing the tofu is non-negotiable if you want crispy results; I learned this the hard way by skipping it and ending up with chewy, water-logged cubes.
  • Don't overcrowd the pan when cooking the tofu, or you'll steam it instead of crisping it; work in batches if needed, or use a larger skillet.
  • The sauce thickens as it cools, so don't overdo the simmering or you'll end up with something too thick and sticky; you want it glossy and flowing.
03 -
  • Toast your sesame seeds yourself in a dry skillet for 2 to 3 minutes instead of buying pre-toasted; the flavor difference is remarkable and worth the tiny bit of extra effort.
  • If your sauce breaks or looks separated, whisk in another tablespoon of water and it should come back together smoothly.
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