Honey Gochujang Tofu Cubes (Print)

Crispy tofu glazed in a sticky honey-gochujang sauce with sesame seeds and green onions.

# Components:

→ Tofu

01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tbsp cornstarch
03 - ½ 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 fresh ginger, grated
12 - 2 tbsp water

→ Garnish

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

# Directions:

01 - Press tofu for at least 10 minutes to remove excess moisture, then cut into ¾-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. Add tofu and cook, turning occasionally, until golden and crispy on all sides, about 8 to 10 minutes. Remove and set aside.
04 - Whisk gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and water together in a small bowl.
05 - Pour sauce into the same skillet and simmer over medium heat for 2 to 3 minutes until slightly thickened.
06 - Return tofu to the skillet, tossing to coat evenly. Cook for an additional 2 minutes until the sauce is sticky and glossy.
07 - Transfer 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 -
  • The tofu gets genuinely crispy on the outside while the sauce turns glossy and clingy, like nothing you've ordered at a restaurant.
  • It's ready in 35 minutes flat, which means weeknight dinner without the stress.
  • The sweet-spicy-savory balance is addictive, and you control exactly how much heat shows up.
02 -
  • Pressing the tofu isn't optional—skipping this step will give you steamed tofu in sauce instead of crispy tofu in sauce, and the whole point disappears.
  • Don't crowd the pan when cooking the tofu; if your pieces aren't touching the hot surface, they won't get crispy, so work in batches if needed.
  • The sauce thickens as it cools, so serving it warm and fresh is how you get that ideal glossy, sticky coating.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes before serving—the difference between bland and unforgettable is that simple.
  • Make the sauce up to an hour ahead and keep it in the fridge, but cook the tofu fresh right before you eat so it stays crispy.
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