This Korean Tofu Recipe is simple to make and brings bold, restaurant-quality flavors to your easy weeknight dinner routine. The sweet and savory sauce is perfect over the crispy tofu squares, but you might want to make a double batch to drizzle over your favorite veggies for a flavorful side dish!
Crispy, oven-baked tofu squares get the Korean cuisine treatment by taking a swim in a sweet and savory gochujang and marmalade sauce.
The result is an utterly craveable pile of sweet, spicy, sticky tofu, perfect when served over rice with a simple veggie side like sautéed bok choy or cucumber salad. And don't forget the side of kimchi!
Ingredients you'll need to make this dish:
Tofu: use firm or extra firm tofu to ensure the squares stand up to the crisping and saucing.
Orange marmalade: add sweetness, stickiness and a little bitter tartness to the sauce. Substitute apricot or peach preserves.
Gochujang paste: this Korean pepper paste is spicy but balanced. Substitute sriracha or sambal with an extra pinch of sugar. Or use hoisin for a completely mild version.
Full ingredient list and measurements included in the recipe card below.
Step by step instructions for this recipe:
1. Prep tofu
Slice tofu block lengthwise and wrap in paper towels or a tea towel. Press between skillets or books to remove excess liquid for at least 30 minutes. Once finished pressing, cut the tofu into approximately 1-inch cubes.
Preheat oven to 375℉ on the convection setting, or 400℉ regular setting. Combine cornstarch, ground ginger, fine sea salt and white pepper in a mixing bowl.
Toss tofu squares into the seasoned cornstarch mixture until well coated.
Add 2 tablespoons neutral oil to a preheated baking sheet. Add the coated tofu cubes in one layer. Bake for 20-25 minutes, tossing once to get the tofu golden brown and crisp on all sides.
2. Prep sauce
While the tofu is baking, make the sweet and spicy sauce. Add the diced whites of the scallions to a saucepan with 1 tablespoon of neutral oil. Cook over medium heat for 2-3 minutes.
3. Toss tofu in sauce
Add soy sauce, orange marmalade, gochujang and sesame oil to the pan. Stir to combine and bring up to a low simmer for 2-3 minutes. Remove 2-3 tablespoons of sauce to a small bowl to use for dipping or drizzling over your dinner.
When tofu is finished baking, leave it on the tray for 2-3 minutes to finish crisping, then toss it in the sauce, coating thoroughly. Sprinkle with black and white sesame seeds.
4. Garnish and serve
Serve immediately over steamed rice with green onion tops, cilantro, sliced red chilis and cucumber salad, plus the dish of extra sauce for dipping!
Looking for more easy and impressive vegetarian dishes?
FAQ's and Serving Suggestions:
Gochujang is a fermented Korean chili paste made from gochu-garu (Korean red chili pepper flakes) glutinous rice (which adds sweetness) and fermented soybean powder. The paste is savory, spicy and a little sweet. Overall, it adds depth of flavor to sauces and other Korean food recipes. If your local grocery stores don't carry gochujang, try your local Asian market. I love getting gochujang in a tube (like tomato paste), but it also comes in a large plastic container. Best substitutes for gochujang in this recipe are sriracha or sambal, with an extra pinch of sugar.
Tofu is made out of soybeans.
Using tamari instead of light soy sauce should make this recipe fully gluten free. Potato starch is another gluten free option to coat the gochujang Korean tofu if you don't have cornstarch.
Honey, maple syrup and sweet chili sauce are all good substitutes for orange marmalade if you can't find it in your local grocery store. Or substitute peach or apricot preserves.
This recipe, as written, is at a mild to medium spice level. Once you've combined the ingredients and they've simmered for a few minutes, be sure to taste and adjust the spice level to your precise preference. If you're looking for a spicy sauce, add an extra serving of gochujang, a pinch of red chili flake or red pepper flakes, or a spoonful of sambal. If you're looking for a sweeter sauce, increase the ratio of marmalade (or the sweetener of your choice).
Din Tai Fung Cucumber Salad is a delicious side dish that adds the perfect flavor combination to a bowlful of this easy tofu recipe. If you're looking for the full Korean experience, start the meal with a Korean Vegetable Pancake and dipping sauce. Packed with tons of veggies, the Korean pancake would be the perfect pairing for this amazing recipe.
To store, cool the tofu to room temperature, then transfer to an airtight container and store in the refrigerator for up to 3 days. To reheat this spicy tofu, heat on a sheet pan in the oven at 350℉ until just warmed through. Or heat in the microwave at 50 percent power until just heated through. Over-heating in the microwave will change the texture of the tofu, so keep a close eye on the cooking process when using a microwave.
Sweet and Spicy Korean Tofu
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
1 block firm tofu
3 tablespoons cornstarch
1 teaspoon fine sea salt
¼ teaspoon ground white pepper
¼ teaspoon ground ginger
2 tablespoons neutral oil
For sweet and spicy sauce:
1 tablespoon neutral oil
2 scallions, white part diced, green tops sliced thin
3 tablespoons light soy sauce
3 tablespoons orange marmalade
1 tablespoon gochujang sauce
½ teaspoon sesame oil
1 teaspoon white + black sesame seeds, for serving
Red chili, sliced, for serving
Instructions
- To begin, slice tofu lengthwise and wrap in paper towels or a tea towel. Press between skillets or books to remove excess moisture for at least 30 minutes. Once finished pressing, cut the tofu into approximately 1-inch squares.
- Preheat oven to 375℉ on the convection setting, or 400℉ regular setting. Combine cornstarch, fine sea salt and white pepper. Toss tofu squares into the seasoned cornstarch mixture until coated. Add 2 tablespoons neutral oil to a baking sheet. Add the coated tofu in one layer. Bake for 20-25 minutes, tossing once to get the tofu crisp on all sides.
- While the tofu is baking, make the sweet and spicy sauce. Add the diced whites of the scallions to a saucepan pan with 1 tablespoon neutral oil. Cook over medium heat for 2-3 minutes. Add soy sauce, marmalade, gochujang and sesame oil to the pan. Stir to combine and bring up to a low simmer for 2-3 minutes. Taste and adjust seasoning.
- When tofu is finished baking, leave it on the tray for 2-3 minutes to finish crisping, then toss it in the sauce, coating thoroughly. Sprinkle with black and white sesame seeds. Serve immediately over rice with green onion tops, sliced red chilis, cilantro and cucumber salad.
Notes
Use firm or extra firm tofu for the best results in this recipe.
- Prep Time: 10
- Cook Time: 25
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