Korean Fried Tofu Recipe
Crispy tofu tossed with Korean gochujang based sauce that's spicy, sweet, with a hint of tangy fermentation. Korean fried tofu has the perfect combination of tender tofu, crispy crunch, and a tastebud popping sauce.
How to Make the Best Korean Fried Tofu
Korean fried tofu is a showstopping dish that delivers crispy exteriors, tender centers, and a bold, complex sauce in every bite. The magic happens when you press the tofu properly—this crucial step removes excess moisture, allowing the cornstarch coating to fry up golden and crunchy while the interior remains soft and delicate.
The gochujang sauce is the star of this recipe, bringing spicy, sweet, and savory notes that perfectly complement the crispy tofu. Gochujang, a fermented Korean chili paste, creates a depth of flavor that’s impossible to replicate with other ingredients. Combined with garlic, ginger, and brown sugar, this sauce is addictively good.
This vegan-friendly dish is perfect as a main course served over rice or as an appetizer for a Korean-inspired meal. It’s impressive enough to serve to guests but simple enough for a weeknight dinner. Once you master this recipe, you’ll find yourself making it again and again.
Korean Fried Tofu
Crispy tofu tossed with Korean gochujang based sauce that's spicy, sweet, with a hint of tangy fermentation. Korean fried tofu has the perfect combination of tender tofu, crispy crunch, and a tastebud popping sauce.
Ingredients
Tofu and Coating
Gochujang Sauce
Instructions
Prepare the Tofu
- Wrap the tofu in a clean kitchen towel. Press using a heavy cast iron pan or heavy canned goods between two plates for 1 hour.
- After pressing, remove from the towel and cut into 1" to 1½" cubes.
Make the Sauce
- In a small saucepan, combine the sesame oil, garlic, and ginger. Heat over low heat for about 30 seconds until fragrant.
- Add the brown sugar, gochujang, soy sauce, and water. Whisk until well combined. Set aside.
Coat and Fry
- Coat the tofu pieces in cornstarch, covering all sides. Use a storage container or zip bag and shake off the excess in a strainer.
- In a large deep sided skillet or cast iron pan, heat the oil over medium-high heat. Drop one tofu piece in the oil to check the temperature—it should be rapidly bubbling on the sides.
- Add the remaining pieces, spreading throughout the pan so they are not touching if possible. Turn the pieces every 2 to 3 minutes, cooking for about 10 minutes until golden brown on all sides.
- Transfer to paper towels to drain excess oil. In a large bowl toss with the sauce and serve.