Entrée
Gochujang-Glazed Tofu
Crisp-edged tofu in a sticky-sweet chili glaze. Meatless that doesn't feel like a compromise.
Active20 min
Total30 min
Dishes1
Per serving$2.40
Ingredients · 4 servings
| 14 oz | firm tofu |
| 2 tbsp | gochujang |
| 0.5 bunch | scallions grow it ↗ |
| 2 cloves | garlic grow it ↗ |
| cornstarch · pantry | |
| soy sauce · pantry | |
| neutral oil · pantry |
Method
The chef movePress and cornstarch-dredge the tofu so it shatters crisp before the glaze goes on — sauce on soft tofu just steams it limp.
- Press tofu 15 min, cube, toss in cornstarch and salt.
- Pan-fry in oil until crisp on all sides; remove.
- Reduce gochujang, soy, garlic, and a splash of water to a glaze; toss tofu back in off the heat. Top with scallions.
The Why · No Anecdotes
The science, not a story about my childhood.
Why press the tofu and coat it in cornstarch?
Pressing drives out water so the surface can fry instead of steam, and the cornstarch gelatinizes into a thin brittle shell — the same reason a dredge crisps anything. Skip it and the tofu just absorbs sauce and goes soft.
Why add the glaze off the heat?
Gochujang and soy are full of sugars that scorch fast; pulling the pan off the burner lets the sauce cling and gloss without burning to bitter.
Suggested sides — swap freely