Spicy korean tofu marinade
A fiery, fermented Korean marinade featuring Gochujang, soy sauce, and sesame. Perfect for sticky, charred air-fryer tofu.
Ingredients
How to make Spicy korean tofu marinade
For the best results, wrap your extra-firm tofu in a clean towel and place a heavy weight on top for 15 minutes. Removing excess water allows the marinade to soak deep into the block rather than just sitting on the surface
In a bowl, combine the tomato ketchup, sugar, gochujang, soy sauce, rice wine vinegar, garlic clove, ginger, and sesame oil, pinch of salt and a splash of oil
Cut the tofu into 2cm cubes and toss them in the marinade. If you have time, let it sit for 30 minutes
Air Fry: 180°C for 6-10 minutes, shaking halfway. Pan Fry: Medium-high heat with a little oil until all sides are golden-brown and slightly charred
Serve with a sprinkle of toasted sesame seeds and fresh spring onions to balance the heat of the Gochujang
Why marinate tofu?
Fermented Depth: Unlike standard hot sauce, Gochujang is fermented, providing a savory "Umami" backbone that makes the tofu taste meatier. The Glaze Effect: The high sugar and starch content in the chili paste creates a thick, lacquer-like coating that clings to the tofu as it heats. Aromatic Synergy: Garlic and ginger are the "holy trinity" of Korean cooking; when combined with sesame oil, they create a scent that is instantly recognizable and appetizing.
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