Honey Gochujang Crispy Tofu (Printable)

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

# What You’ll Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cut into 3/4-inch cubes
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 freshly grated ginger
12 - 2 tbsp water

→ Garnish

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

# Directions:

01 - Press the 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. Add tofu and cook, turning occasionally, until golden and crisp on all sides, about 8 to 10 minutes. Remove and set aside.
04 - In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and water until combined.
05 - Pour the sauce into the same skillet and bring to a simmer over medium heat. Cook for 2 to 3 minutes until slightly thickened.
06 - Return the crispy tofu to the skillet and toss to coat evenly with the sauce. Cook for an additional 2 minutes until the glaze is sticky and glossy.
07 - Transfer to a serving plate and sprinkle with toasted sesame seeds and sliced green onions. Serve hot, alone or over steamed rice.

# Expert Tips:

01 -
  • The tofu gets genuinely crispy and golden, not soft or mushy, which changes everything.
  • That sauce tastes like restaurant-quality Korean cooking but comes together in under five minutes.
  • It works equally well as a standalone appetizer or piled over rice when you want something more substantial.
02 -
  • Pressing the tofu is non-negotiable—it's the difference between crispy and disappointing, and I learned this by making the soggy version first.
  • Don't use low heat when cooking the tofu; medium-high is what gives you that satisfying crunch that makes this dish special.
  • If your sauce looks too thick, add a splash of water to loosen it; if it's too thin, let it simmer a bit longer.
03 -
  • Toasted sesame seeds make a real difference in the final bite—take thirty seconds to toast them yourself in a dry skillet if you don't have them on hand already.
  • If you have leftover glazed tofu, it actually reheats beautifully and tastes even better the next day as flavors deepen slightly.
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