Honey Gochujang Tofu Cubes (Print)

Golden tofu cubes tossed in a sweet, spicy honey-gochujang glaze with toasted sesame and green onions.

# What You Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cubed
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 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. 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 crispy on all sides, approximately 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 sauce into the skillet used for tofu. Simmer over medium heat for 2 to 3 minutes until slightly thickened.
06 - Return tofu to the skillet and toss to coat evenly. Cook for an additional 2 minutes until sauce is sticky and glossy.
07 - Transfer tofu to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot, either alone or over steamed rice.

# Helpful Hints:

01 -
  • Crispy outside, creamy inside—the textural contrast is honestly addictive.
  • Ready in under 40 minutes from start to finish, no fussing required.
  • The sauce hits that perfect sweet-spicy-tangy trifecta that makes you want another bite.
  • Works as a quick appetizer, a satisfying main over rice, or even in lettuce wraps if you're feeling fancy.
02 -
  • Pressing the tofu is non-negotiable; skip it and you'll end up with soft, steamed cubes instead of crispy ones.
  • Keep your pan hot—if it cools down between batches, the tofu won't brown properly.
  • The sauce will seem thin when you first make it, but it thickens as it simmers and coats the tofu, so trust the process.
03 -
  • Use a non-stick or well-seasoned skillet so the tofu releases cleanly and browns instead of sticking.
  • Don't crowd the pan—if you're cooking for more than 4 people, work in batches so each cube gets surrounded by hot oil and crisps properly.
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