Sweet-and-Spicy Korean Garlic Tofu
This Korean-inspired crispy garlic tofu delivers the perfect balance of sweet, spicy, and savory flavors. The tofu gets incredibly crispy from a cornstarch coating, then gets tossed in a sticky gochujang glaze packed with garlic. It's a weeknight dinner that feels special but comes together in under 30 minutes.
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Servings: 4
Calories: 245kcal
Equipment
Ingredients
For the Tofu:
- 16 oz firm tofu
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ cup cornstarch
- 1 tbsp neutral oil
For the Sauce:
- 10 cloves garlic minced
- 2 tbsp honey
- 1 tbsp gochujang
- 2 tbsp brown sugar
- 3 tbsp soy sauce
- ¼ cup hot water
Instructions
- Pat tofu dry with paper towels and cut into 1-inch cubes.
- Season tofu with salt, pepper, and garlic powder, then coat evenly with cornstarch.
- Heat oil in a wok or large pan over medium-high heat.
- Fry tofu pieces until golden and crispy on all sides, about 6-8 minutes total. Remove and set aside.
- In the same pan, sauté minced garlic for 30 seconds until fragrant.
- Add honey, gochujang, brown sugar, soy sauce, and hot water to the pan.
- Simmer sauce for 2-3 minutes until thickened and glossy.
- Return tofu to pan and toss to coat with sauce.
- Serve immediately, garnished with scallions and sesame seeds if desired.
Notes
Extra-firm tofu works best for maximum crispiness - press it for 15 minutes before seasoning if time allows
Don't overcrowd the pan when frying tofu or it will steam instead of getting crispy
Adjust gochujang to taste - start with less if you're sensitive to heat
Sauce can be made ahead and stored in the fridge for up to 5 days
Substitute maple syrup for honey to make this recipe vegan
For extra crispy tofu, double-coat with cornstarch after the first coating
Leftover tofu can be reheated in a 400°F oven for 5 minutes to restore crispiness
Nutrition
Calories: 245kcal | Carbohydrates: 22g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 890mg | Potassium: 285mg | Fiber: 2g | Sugar: 17g