Sticky Gochujang Tofu

Ingredients

• 2 blocks Extra-firm tofu, pressed and cut in cubes
• 3 tbsp Cornstarch
• 3 tbsp Canola oil
• 3 tbsp Gochujang
• 2 tbsp Low-sodium soy sauce
• 2 tbsp Pure maple syrup
• 2 tbsp Rice vinegar (unseasoned)
• 2 tsp Toasted sesame oil
• 3 cloves Garlic, grated
• 2 tsp Fresh ginger, grated
• 2 Cucumber, sliced thin
• 4 Scallions (green onions), sliced
• 1 tbsp Sesame seeds, toasted
• 1 ½ cups Jasmine rice (dry), uncooked
• ½ tsp Kosher salt

Method

1. Start the rice. Press the tofu between paper towels under something heavy for 15 minutes — every minute of pressing is a degree of crispness later.
2. Toss the cucumber slices with the salt and 1 tablespoon of the rice vinegar and leave them in a bowl. They will weep and turn snappy while you cook.
3. Toss the tofu cubes in the cornstarch until every face is dusted and dry-looking.
4. Heat the canola oil in a large nonstick skillet over medium-high. Add the tofu in one layer and fry 3-4 minutes a side, turning twice, until deep golden and audibly crisp. Move it to a plate.
5. Whisk the gochujang, soy, maple, remaining vinegar, sesame oil, garlic and ginger. Pour it into the hot pan and let it bubble 60-90 seconds — it will thicken and go glossy.
6. Kill the heat, return the tofu, and toss fast. Sauce added to a hot pan glazes; sauce added to a cool pan just soaks in and the crisp is gone.
7. Serve over rice with the drained cucumbers, scallions and sesame seeds.

Notes

✨ The restaurant touch

Save one tablespoon of the glaze and brush it over the plated tofu with the back of a spoon. It sets into a shine that tossing alone will not give you.

🧒 For the kids

Gochujang is sweet-savoury more than hot, but it does carry heat. Pull out a few tofu cubes after frying and toss them in soy sauce and maple alone — same crunch, no chile.

🌿 From the garden

Cucumbers are among the easiest and highest-yielding things in an Ohio garden — one hill of a pickling variety supplies this all July.

🥡 Leftovers

The tofu softens overnight. Reheat in a dry skillet over medium-high for 3 minutes and most of the crust comes back; the microwave will not do it.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.