Pin it My friend Sarah brought a container of these sticky, spiced tofu cubes to a potluck last summer, and I watched them disappear faster than anything else on the table. When she told me it was just tofu, honey, and gochujang, I was skeptical—but one bite changed everything. The way the crispy exterior gave way to that tender inside, all coated in this glossy sauce that was somehow both sweet and fiery, felt like discovering a secret weapon for weeknight dinners. Now I make them constantly, usually because I want them for myself, but I tell people it's for guests.
I remember being stressed about feeding four people on a Tuesday with nothing but basics in my kitchen, so I grabbed a block of tofu and started experimenting. My partner wandered in halfway through, caught a whiff of the ginger and gochujang sizzling in the pan, and didn't leave the kitchen until it was done. That night it became the thing people text me about—"Did you make that tofu thing?" Three years later, it still is.
Ingredients
- Firm tofu: The structure matters here—soft tofu will fall apart, so press it well and cut generous cubes so they stay intact while crisping.
- Cornstarch: This is your secret to that golden, crispy exterior that shatters just right between your teeth.
- Gochujang: Korean chili paste is essential; it has this fermented depth that regular hot sauce can't match.
- Honey and soy sauce: Together they create the sticky glaze that clings to every piece.
- Sesame oil: Use the toasted kind for that nutty warmth, and don't skip it—it grounds the whole sauce.
- Fresh garlic and ginger: Mince them finely so they distribute evenly through the sauce without overpowering.
- Rice vinegar: Adds brightness that cuts through the sweetness and keeps the sauce from feeling heavy.
Instructions
- Press and cube the tofu:
- Wrap your block of tofu in paper towels or a clean kitchen towel and let it sit under a heavy skillet for at least 10 minutes—this removes the water that prevents crisping. Cut it into roughly 2-centimeter cubes, keeping them consistent so they cook evenly.
- Coat with cornstarch:
- Toss your cubes gently with cornstarch and salt in a bowl until each piece is lightly dusted. This is where the magic happens; the starch creates that crispy, almost golden exterior.
- Fry until golden:
- Heat your oil until it shimmers, then add the tofu carefully. Let each side get color before turning—resist the urge to move them around constantly. You're looking for golden-brown edges that look crispy when you tap them, which takes about 8 to 10 minutes total.
- Mix the sauce:
- While the tofu cooks, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and water in a small bowl until it's smooth and well combined. Taste it at this point—if you want it spicier, add more gochujang.
- Simmer the sauce:
- Pour everything into the same hot skillet and let it bubble away for 2 to 3 minutes, stirring often so it thickens slightly and the flavors meld together.
- Coat the tofu:
- Return your crispy cubes to the sauce and toss gently so each piece gets coated. Cook for another 2 minutes, letting it get glossy and sticky.
- Finish and serve:
- Transfer to a plate, scatter sesame seeds and green onions on top, and serve hot—either as-is, over rice, or with whatever feels right.
Pin it The first time someone brought this to a family dinner, my grandmother asked what it was, took one bite, and nodded—that small, thoughtful nod that meant she understood it was good. She never said much, but she went back for three more pieces, and somehow that validated everything about the recipe more than any compliment ever could.
Making It Your Own
The beauty of this dish is how it bends to what you have and what you like. If honey feels too sweet, dial it back; if you want more heat, add another spoonful of gochujang and taste as you go. I've made it with maple syrup for vegan friends, added sriracha for people who want extra kick, and once threw in some minced fresh chili because I had it on hand. The base is forgiving enough that you can't really mess it up.
What to Serve It With
On its own, these tofu cubes are perfect as an appetizer or snack—the kind of thing you'd pass around at a gathering and watch disappear. But they shine over steamed jasmine rice, where the sauce soaks into the grains and turns a simple carb into something special. Lettuce wraps with cucumber, fresh herbs, and this tofu are incredible too, and I've even crumbled leftover pieces into rice bowls with sautéed vegetables and a fried egg on top.
Storage and Leftovers
These keep beautifully in the fridge for three or four days in an airtight container, and reheating is easy—just warm them gently in a pan or microwave, adding a splash of water if the sauce has thickened too much. The texture softens slightly when refrigerated, so they become more like a glaze than a crisp, which is fine if you're eating them over rice, but if you want maximum crunch, eat them the same day you make them.
- Reheat slowly so the outside doesn't dry out while the inside warms through.
- Leftover sauce can be thinned with a bit of water and used on roasted vegetables or rice bowls.
- These freeze okay for up to a month, but the tofu texture changes, so treat them as a quick lunch option rather than something to hold long-term.
Pin it This recipe taught me that the best dishes aren't always complicated; sometimes they're just about respecting a few simple things—good ingredients, hot enough heat, and patience. Make it once and it becomes the thing people remember.
Recipe Q&A
- → How do I achieve crispy tofu cubes?
Press tofu for at least 10 minutes to remove moisture, coat evenly with cornstarch and salt, then pan-fry in hot oil until golden on all sides.
- → Can I adjust the heat of the sauce?
Yes, modify the amount of gochujang to control spiciness according to your preference.
- → What are good serving suggestions for this dish?
Serve warm as an appetizer or over steamed rice, quinoa, or wrapped in lettuce for variety.
- → How can I make this dish vegan-friendly?
Replace honey with maple syrup or agave nectar to keep the glaze sticky and sweet without animal products.
- → What garnishes complement this tofu preparation?
Toasted sesame seeds and thinly sliced green onions add crunch and freshness to the finished dish.