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Korean Fried Tofu

Korean Fried Tofu

A bold and spicy Korean-inspired tofu dish featuring a sticky gochujang glaze.

This Korean-style crispy tofu packs a punch with its sweet, spicy, and umami-rich glaze. Gochujang, a fermented red chili paste, is the star of the sauce — balanced by honey, soy, vinegar, and aromatic garlic and ginger.

Perfectly crisp tofu cubes are first air-fried or pan-fried, then tossed in the sticky sauce until each bite is coated in flavor. Serve it over steamed rice or noodles, and garnish with sesame seeds and green onions for extra flair.

Whether cooked in a pan or air fryer, this dish is a fast, satisfying way to bring Korean flavors to your dinner table.

Ingredients

sauce

  • 3 tbsp gochujang
  • 2 tbsp ketchup
  • 3 tbsp honey or corn syrup
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar or apple cider vinegar
  • 2 garlic cloves, finely minced
  • 1 tsp grated ginger (optional)
  • 1 tbsp sesame oil
  • 1 tbsp water (optional, to thin the sauce)

tofu

  • 500 g firm tofu, pressed and cut into bite-sized cubes
  • 1 tbsp cornstarch
  • Neutral oil, for frying

Instructions

  1. Coat tofu cubes evenly in cornstarch.
  2. Heat oil in a pan over medium-high heat. Fry tofu until golden and crispy on all sides, about 8–10 minutes. Alternatively, cook in an air fryer at 200°C for 15–20 minutes, shaking halfway through.
  3. Set the tofu aside once crisp.
  4. In a saucepan, heat sesame oil over medium heat. Sauté garlic and ginger until fragrant.
  5. Add gochujang, ketchup, honey, soy sauce, vinegar, and water (if needed). Stir well and simmer for 2–3 minutes until slightly thickened.
  6. Add the tofu to the sauce and toss to coat evenly.
  7. Cook for another 2–3 minutes, ensuring the tofu is heated through and well coated in the glaze.

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