Crispy Gochujang Tofu (Air Fryer)

Gochujang tofu is crispy, spicy-sweet, and easy to make in the air fryer with a sticky gochujang sauce. Perfect with rice or noodles.

Recipe Source Link:https://www.mygingergarlickitchen.com/gochujang-tofu/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» For Crispy Tofu

• 500 g firm or extra-firm tofu, pressed
• 2 tbsp cornstarch **or potato starch**
• 1 tbsp soy sauce
• ½ tsp freshly ground black pepper
• ½ tsp garlic powder
• Oil spray

» For Gochujang Sauce

• 2½ tbsp gochujang
• 2 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 2 garlic cloves, finely grated
• 1 tsp toasted sesame oil
• 3 tbsp water
• 2 spring onions, whites and greens separated

» For Garnishing

• 1-2 tbsp finely sliced spring onion greens
• 1 tsp toasted sesame seeds

RECIPE INSTRUCTIONS

» Make Crispy Tofu

1. Drain the tofu and rinse it. Pat the tofu dry and tear it into bite-sized pieces.
2. I like to tear it rather than cut it into cubes because the uneven edges work really well and create an extra-crispy outer layer.
3. Add the tofu, soy sauce, and black pepper to a bowl and gently toss.
4. Sprinkle over the cornstarch or potato starch and toss again until the tofu is evenly coated.

» Air Fry

1. Arrange the tofu in a single layer in the air fryer basket. Lightly spray with oil. Air fry at **200°C / 400°F for 15-18 minutes**, flipping or shaking halfway through, until golden and crisp.

» Make the Sauce

1. Add the soy sauce, gochujang, maple syrup, rice vinegar, toasted sesame oil, sriracha, and minced garlic to a bowl. Whisk until well combined.
2. Heat 1 tablespoon of sesame oil or neutral oil in a skillet over medium heat. Add the chopped spring onion whites and cook for about 30 seconds to 1 minute.
3. Add the prepared gochujang sauce and water. Stir well and simmer for 1-2 minutes, until glossy and slightly thickened. Add the toasted sesame seeds and spring onion greens, then toss well.

» Assemble The Tofu

1. Add the crispy tofu to the skillet and toss gently for 1-2 minutes, until thoroughly coated in the sauce.
2. Turn off the heat and sprinkle with sliced spring onion greens and toasted sesame seeds. Serve immediately.

RECIPE NOTES

1. Toss the tofu gently so the soy sauce coats every piece before adding the starch and gets coated evenly.
2. Cornstarch, potato starch, and tapioca starch all work well. Rice flour can be used if you avoid starch.
3. Arrange the tofu in a single layer so the hot air can circulate properly around each piece and the tofu pieces don't clump together.
4. Flipping or shaking the tofu halfway through cooking helps it get evenly browned and crisp.

NUTRITION (Per Serving)

Calories: 290kcal | Fat: 15.9g | Carbohydrates: 23.5g | Protein: 17.4g | Fiber: 2.6g | Sugar: 12.8g | Sodium: 1051mg

Nutritional information is meant to serve as a helpful guide and is approximate. Actual values may vary depending on ingredients and preparation.