Honey Gochujang Tofu Glaze (Printer-friendly)

Golden tofu cubes tossed in a sticky honey and spicy gochujang glaze for a satisfying bite.

# 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 firm 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 crispy on all sides, about 8 to 10 minutes. Remove from skillet and set aside.
04 - Whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and water in a small bowl.
05 - Pour the sauce into the skillet used for tofu. Simmer over medium heat for 2 to 3 minutes until slightly thickened.
06 - Return crispy tofu to the skillet and toss to coat evenly in the sauce. Cook for an additional 2 minutes until sauce is sticky and glossy.
07 - Transfer to a serving dish. Garnish with toasted sesame seeds and sliced green onions. Serve hot.

# Expert Advice:

01 -
  • The edges get impossibly crispy while the centers stay tender, creating a textural contrast that makes you keep reaching for more.
  • It comes together in under 40 minutes but tastes like you've been cooking all day.
  • That glossy, sticky sauce clings to every cube in a way that makes even skeptical eaters ask for seconds.
02 -
  • Pressing the tofu isn't optional—it's the difference between crispy and disappointing, and skipping this step will haunt you with every soft bite.
  • The sauce thickens as it cools, so if it looks a touch thin when you remove it from heat, it's perfect; thicker than that and it becomes gluey.
  • Gochujang varies widely by brand, so taste your sauce and adjust the spice level before committing all the tofu back to the pan.
03 -
  • Toasting sesame seeds yourself in a dry pan for two minutes before garnishing makes a noticeable difference—store-bought toasted seeds can taste stale.
  • If you want extra richness, brush the skillet with a tiny bit of sesame oil before adding the tofu, but use restraint or it becomes heavy.
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