Honey Gochujang Tofu Cubes (Print View)

Golden tofu cubes tossed in a sticky honey-gochujang glaze, served hot with toasted sesame and scallions.

# Components:

→ 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 (such as 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 3/4-inch cubes.
02 - Toss tofu cubes with cornstarch and salt until they are evenly coated.
03 - Heat neutral oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crispy 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.
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 tofu to the skillet and toss gently to coat all pieces 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, either as an appetizer or over steamed rice.

# Expert Advice:

01 -
  • The contrast between crispy tofu and a glossy, clingy sauce is genuinely addictive—it's the kind of thing you'll find yourself making twice in one week.
  • It comes together in 35 minutes, which means you can make it on a weeknight without the usual stress of cooking from scratch.
02 -
  • Don't skip pressing the tofu—I learned this the hard way when I got impatient and ended up with watery, soggy results that never crisped properly.
  • The sauce will thicken more as it cools, so if you like it looser, keep it a bit thinner on the stove than you think you want it.
03 -
  • Toast your own sesame seeds in a dry skillet for 90 seconds before serving—the difference between store-bought and fresh toasted is genuinely noticeable.
  • Don't wash the skillet between cooking the tofu and making the sauce; the fond left behind adds hidden depth to the glaze that you won't find anywhere else.
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