Honey Gochujang Tofu Cubes (Printable)

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

# Ingredient List:

→ 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 Prepare:

01 - Press tofu for at least 10 minutes to expel 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. Fry 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 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 with the sauce. Cook an additional 2 minutes until the glaze is sticky and glossy.
07 - Transfer to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot as an appetizer or over steamed rice.

# Expert Suggestions:

01 -
  • Crispy tofu that actually tastes like something, not a blank canvas for whatever sauce you dump on it.
  • A sauce so sticky and glossy it makes you forget you're eating something healthy.
  • Ready in under 40 minutes but tastes like you spent way more effort than you did.
02 -
  • Do not skip pressing the tofu—it's the difference between crispy and soggy, and there's no coming back from soggy.
  • Cook the tofu in batches if your skillet is small; overcrowding makes everything steam and steam is your enemy here.
  • The sauce thickens slightly as it cools, so don't overdo it on the heat or you'll end up with something that glues your tofu together.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds right before serving so they're fragrant and crispy instead of sitting around getting stale.
  • If your sauce breaks or looks separated, whisk in a tablespoon of water and it'll come back together beautifully.
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