Spicy Garlic Gochujang Tofu
Serves
4
Total Time
23 minutes
Prep Time
10 minutes
Cook Time
13 minutes
About
Crispy, golden tofu meets bold, garlicky heat in this easy weeknight dish. It’s a little sweet, a little spicy, and loaded with umami from the rich Kikkoman® Teriyaki Takumi, Gochujang Spicy Miso. The garlic and ginger bring the punch, while the sticky glaze clings to every crispy edge. If you're into crispy garlic tofu or anything tossed in a chili-packed glaze, you’re in for a treat. Tips & Tricks- Drain well. Pressing the tofu is crucial for max crispiness.
- Pan too dry? Add an extra splash of oil during crisping if needed.
- No rice? Try this over soba noodles, in a wrap, or tucked into lettuce cups.
- For extra fire, add a drizzle of chili oil or crushed red pepper flakes before serving.
Ingredients
1 block (14 ounces) extra firm tofu, drained and pressed
2 tablespoons cornstarch
2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons fresh ginger, chopped
3 tablespoons Kikkoman® Teriyaki Takumi, Gochujang Spicy Miso
Cooked white rice for serving
2 green onions, sliced, for garnishing
1 teaspoon sesame seeds, for garnishing
Directions
- Cut the pressed tofu into 1-inch cubes. Toss in cornstarch in a medium bowl to coat. Heat oil in a large non-stick skillet or wok over medium-high heat. Once hot, add the tofu and cook for about 8 to 10 minutes, turning occasionally, until golden and crispy on all sides.
- Reduce the heat to medium and add the minced garlic and ginger to the pan. Cook for 30 seconds until fragrant.
- Add Gochujang sauce. Stir gently to coat the tofu evenly. Simmer for 2 to 3 minutes.
- Remove from heat and serve over rice garnished with sliced green onions and sesame seeds.
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