Honey Gochujang Tofu Cubes (Printable Version)

Golden tofu cubes tossed in a sticky, sweet-spicy honey and gochujang glaze with sesame and scallions.

# What You'll Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cut into 3/4 inch cubes
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 2 tbsp neutral oil (canola or sunflower)

→ Sauce

05 - 2 tbsp gochujang (Korean chili paste)
06 - 2 tbsp honey
07 - 1 tbsp soy sauce
08 - 1 tbsp rice vinegar
09 - 1 tbsp sesame oil
10 - 2 cloves garlic, minced
11 - 1 tsp fresh ginger, grated
12 - 2 tbsp water

→ Garnish

13 - 1 tbsp toasted sesame seeds
14 - 2 green onions, thinly sliced

# How-To Steps:

01 - Press tofu for at least 10 minutes to remove excess moisture, then cut into 3/4 inch cubes.
02 - Toss tofu cubes with cornstarch and salt until evenly coated.
03 - Heat neutral oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crispy on all sides, about 8 to 10 minutes. Remove from pan and set aside.
04 - Whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and water in a bowl.
05 - Pour sauce into the same skillet and bring to a simmer over medium heat. Cook for 2 to 3 minutes until slightly thickened.
06 - Return tofu to skillet and toss to coat evenly in the sauce. Cook for an additional 2 minutes until sticky and glossy.
07 - Transfer to serving plate and sprinkle with toasted sesame seeds and sliced green onions. Serve hot as an appetizer or over steamed rice.

# Tips for Success:

01 -
  • Crispy edges meet a sticky glaze that makes each bite feel indulgent without any pretension.
  • It comes together faster than ordering takeout, but tastes like you've been simmering something mysterious.
  • Gochujang brings a depth that transforms simple tofu into something genuinely crave-worthy.
02 -
  • Don't skip pressing the tofu; wet tofu will steam instead of crisp, and you'll miss the whole point of this dish.
  • Keep the heat medium-high for crisping, not so high that the outside burns before the inside gets a chance to warm through.
  • Taste the sauce as you go—gochujang varies by brand, so adjust the amount to your spice tolerance without apology.
03 -
  • Make the sauce while the tofu crisps so everything comes together at the right moment and nothing sits around getting soggy.
  • If the sauce seems too thick after simmering, add a splash more water; if it's too thin, let it bubble for another minute and it'll tighten up.
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