Gochujang-Honey Tofu
Cornstarch-crisped tofu tumbled in a glossy gochujang-honey glaze — sweet, spicy, a little sticky. Over rice in under half an hour, no deep fryer and no takeout required.
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I make this on the nights when I want takeout but not the wait or the receipt. It hits all the same notes — crisp, sweet, spicy, sticky — from a block of tofu and a handful of pantry jars, in less time than delivery would take to arrive.
For years my tofu came out sad and soft, and I blamed the tofu. It was always me: not pressing it enough, not leaving it still in the pan long enough to form a crust. Once I got those two things right, it became one of the most reliable dinners in my rotation.
The Recipe
Gochujang-Honey Tofu
Ingredients
Method
- Wrap the tofu in a clean towel, set a plate and a couple of cans on top, and press for 15–20 minutes to squeeze out water. Cut into 3 cm cubes.
- Toss the cubes gently with the cornstarch until lightly and evenly coated.
- Heat the neutral oil in a nonstick or well-seasoned pan over medium-high. Fry the tofu, turning, until golden and crisp on all sides, 8–10 minutes, then lift it out onto a plate.
- Whisk the gochujang, honey, soy sauce, vinegar, garlic, and sesame oil. Turn the heat to medium-low, pour the sauce into the pan, and let it bubble for 30–60 seconds until it thickens and turns glossy.
- Return the tofu and toss quickly to coat every piece. Finish with sesame seeds and scallions and serve over rice.
Notes — Press the tofu like you mean it — the drier it starts, the crisper it fries. For an even chewier, more sponge-like bite, freeze the block overnight and thaw it before pressing. Dial the honey up or down against the heat of your gochujang.