Easy Crispy Korean Fried Tofu with Gochujang Sauce

5 from 10 votes

The best crispy Korean Fried Tofu with gochujang sauce. Sweet, spicy, sticky, crisp, and chewy tofu, you will love this recipe.

Prep Time5

Cook Time12

Total Time17

Course: lunch

Cuisine: Korean

Servings: servings

Calories: 178kcal

450 g firm tofu (I like extra firm as it is already pressed, but if you use firm, press it first)
3 tablespoons cornflour (cornstarch)
1 pinch salt & pepper
1 tablespoon oil (vegetable, sesame or olive oil)
3 tablespoons Gochujang paste
1 tablespoon maple syrup
1 tablespoon soy sauce
1 teaspoon sesame seeds (optional)

Crumble the pressed tofu into a large bowl.
Add cornflour (cornstarch), salt & pepper. Mix well to coat the tofu.
Heat the oil in a frying pan or skillet and add the cornflour-coated tofu. Fry until crispy and browning at the edges.
Turn off the heat, but leave in the pan.
Now to make the sauce. Add the gochujang, maple syrup and soy sauce to a bowl and mix well to combine.
Then pour the sauce over the crispy tofu in the pan. Stir the tofu well with the sauce until completely coated.
Cook for a few minutes to heat the sauce and caramelise the edges.
If you are adding sesame seeds, scatter them over the sticky tofu.
Serve with veg and rice or noodles, or even on a wrap.
Enjoy!

To press tofu, use a tofu press or wrap in kitchen paper, then a clean teatowel and weigh down with heavy books for half an hour to remove excess liquid.
Extra firm tofu is pre-pressed so you can skip this step.
Gochujang paste comes in different heat levels, so choose carefully. I used a medium heat, which wasn't too hot. You can buy it in Asian supermarkets or online.
Once cool, you can store Korean tofu in an airtight container for 2-3 days. It will lose its crispness, but will still have a lot of flavour.