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.

Can I make this recipe gluten free?

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.

What can I substitute for orange marmalade?

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.

How spicy is this sauce?

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).

What should I serve with this flavorful dish?

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.

How to store leftover Korean tofu?

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

Ingredients

Scale

1 block firm tofu

3 tablespoons cornstarch

1 teaspoon fine sea salt

1/4 teaspoon ground white pepper

1/4 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

1/2 teaspoon sesame oil

1 teaspoon white + black sesame seeds, for serving

Red chili, sliced, for serving

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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