Gochujang Glazed Tofu Bites with Kimchi Crumble
Crispy pan-fried tofu cubes are coated in a savory-sweet gochujang glaze, offering a delightful textural contrast. Topped with a crunchy, spicy crumble made from dehydrated kimchi, these bites are an explosion of Korean-inspired flavors perfect for any snack time.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
220 kcal
Instructions
- 1
Press the tofu for at least 30 minutes to remove excess water. Cut the tofu into 1-inch cubes.
~30 min - 2
In a medium bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined. Set aside.
~5 min - 3
Place the tofu cubes in a bowl and toss with cornstarch until evenly coated.
~2 min - 4
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook until golden brown and crispy on all sides, about 8-10 minutes. Work in batches if necessary to avoid overcrowding the pan.
~10 min - 5
Add the remaining 1 tablespoon of vegetable oil to the skillet if needed. Pour the prepared gochujang sauce over the crispy tofu and toss to coat. Cook for another 1-2 minutes until the sauce has thickened and glazed the tofu.
~3 min - 6
Finely chop the dehydrated kimchi into a crumble. Thinly slice the green onions.
~3 min - 7
Transfer the glazed tofu to a serving bowl. Sprinkle generously with the kimchi crumble and sliced green onions.
~1 min
Tips
- For an extra crispy texture, ensure your tofu is thoroughly pressed. You can also bake the cornstarch-coated tofu at 400°F (200°C) for 20-25 minutes instead of pan-frying.
- Dehydrated kimchi can be found at Korean specialty stores or online. If unavailable, you can lightly toast finely chopped regular kimchi in a dry pan until it becomes crispy, though the flavor will be slightly different.
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