15-Minute Crispy Sticky Korean Tofu
Fried until golden and tossed in a harmonious sweet and spicy Gochujang glaze. This dish brings the bold flavors of Korean street food to your kitchen in just 15 minutes.
Ingredients
Why it's a Muscle Builder
Complete Protein: Tofu is one of the few plant-based sources that contains all nine essential amino acids. Metabolism Boost: The capsaicin in Gochujang (Korean chili paste) provides a slight thermogenic effect. Low Effort, High Flavor: Uses pantry staples like ketchup and soy sauce to create a complex glaze in seconds.
How to make 15-Minute Crispy Sticky Korean Tofu
Pat the tofu dry with a paper towel and slice into bite-sized cubes. Drying the tofu is the secret to getting a golden crust without deep-frying.
Heat grapeseed oil in a non-stick pan over medium heat. Add the tofu and cook for about 5 minutes per side until golden brown.
While the tofu fries, whisk the soy sauce, sugar, gochujang, sesame oil, rice vinegar, ketchup, minced garlic, and water in a small bowl.
Once the tofu is crispy, pour the sauce directly into the pan. Let it bubble and thicken for 1-2 minutes, tossing the tofu so every piece is coated in a sticky glaze.
Remove from heat and garnish with plenty of spring onions and roasted sesame seeds.