Honey Gochujang Tofu Cubes (Print Version)

Golden tofu cubes tossed in a sweet and spicy honey gochujang glaze with sesame seeds and green onions.

# Components:

→ 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 grated fresh ginger
12 - 2 tbsp water

→ Garnish

13 - 1 tbsp toasted sesame seeds
14 - 2 green onions, thinly sliced

# Directions:

01 - Press tofu for at least 10 minutes to expel moisture, then cut into 3/4-inch cubes.
02 - Toss tofu cubes with cornstarch and salt until fully coated.
03 - Heat neutral oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crispy on all sides, about 8 to 10 minutes. Remove from skillet and set aside.
04 - In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and water until smooth.
05 - Pour the sauce into the skillet and bring to a simmer over medium heat. Cook for 2 to 3 minutes until slightly thickened.
06 - Return tofu to the skillet and toss gently to coat evenly with the sauce. Cook for an additional 2 minutes until the sauce is sticky and glossy.
07 - Transfer glazed tofu to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot as an appetizer or alongside steamed rice.

# Expert Advice:

01 -
  • Crispy outside, tender inside, with a sauce so sticky and glossy it coats every cube like a hug.
  • Ready in 35 minutes, which means weeknight dinners no longer feel like a compromise.
  • That perfect balance of sweet, spicy, and savory hits different every single time you taste it.
02 -
  • Pressing the tofu isn't optional if you want crispiness; I learned this the hard way with a soggy batch that taught me everything.
  • The sauce thickens as it cools, so it'll seem a little thin in the pan but will be perfect once plated and sitting for 30 seconds.
03 -
  • Don't skip toasting the sesame seeds yourself; they taste like a completely different ingredient when they're warm and fragrant instead of raw.
  • If your sauce is too thick, loosen it with a splash of water; if it's too thin, let it bubble a minute longer.
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