Spicy Gochujang Glazed Crispy Tofu Bites with Kimchi Crumble
These appetizer bites feature perfectly crispy pan-fried tofu coated in a fiery and savory gochujang glaze. A crunchy crumble of seasoned kimchi adds an extra layer of umami and spice, making for an addictive Korean-inspired treat.
Prep Time
75 min
Difficulty
Hard
Servings
4
Calories
280 kcal
Instructions
- 1
Press the tofu to remove excess water. Wrap the tofu in paper towels or a clean kitchen towel and place a heavy object on top for at least 30 minutes.
~30 min - 2
Once pressed, cut the tofu into 1-inch cubes.
~5 min - 3
In a large bowl, toss the tofu cubes with cornstarch, ensuring they are evenly coated. Shake off any excess.
~2 min - 4
Heat 2 tablespoons of vegetable oil in a large non-stick frying pan over medium-high heat. Add the tofu cubes in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
~8 min - 5
Cook the tofu for about 3-4 minutes per side, until golden brown and crispy. Remove the fried tofu from the pan and place on a plate lined with paper towels to drain any excess oil.
~10 min - 6
While the tofu is frying, prepare the glaze. In a small bowl, whisk together gochujang, soy sauce, rice vinegar, honey, and sesame oil.
~3 min - 7
Finely mince the garlic and grate the ginger. Add them to the glaze mixture and whisk to combine.
~2 min - 8
In the same frying pan (wipe clean if necessary), add the remaining 2 tablespoons of vegetable oil over medium heat. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant.
~1 min - 9
Pour the prepared glaze into the pan and simmer for 1-2 minutes, stirring constantly, until it thickens slightly.
~2 min - 10
Add the crispy tofu cubes back into the pan with the glaze. Toss gently to coat all the tofu pieces evenly. Cook for another 1-2 minutes until the glaze clings to the tofu.
~2 min - 11
For the kimchi crumble, finely chop the well-fermented kimchi. You can optionally pan-fry it briefly in a dry pan for extra crispiness if desired.
~5 min - 12
Thinly slice the green onions.
~1 min - 13
Serve the glazed tofu bites immediately, sprinkled generously with the chopped kimchi and toasted sesame seeds. Garnish with sliced green onions.
Tips
- For extra crispy tofu, ensure it is very dry after pressing and coat it well with cornstarch. You can also double-fry the tofu for maximum crispiness.
- Kimchi crumble can be prepared ahead of time. Store it in an airtight container at room temperature. For a spicier kick, add a pinch of gochugaru (Korean chili flakes) to the glaze.
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