This enticing dish features crisp, golden tofu enveloped in a bold Korean chili glaze, paired with fragrant jasmine rice. Tender pan-seared bok choy, zingy vegan kimchee, and a finishing touch of sesame seeds with scallions work together to deliver a delightful blend of savory, spicy, and sweet flavors that promise an outstanding meal.

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I love whipping up this crispy Korean tofu recipe because it’s both nutritious and satisfying. I used 14 oz extra-firm tofu that I pressed and cut into cubes, then coated with 1/3 cup cornstarch along with a bit of salt and pepper before frying in 3-4 tbsp vegetable oil.

The tofu gets an amazing crunch and then I tossed it in a tangy sauce made from 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp maple syrup, 1 clove minced garlic, 1 tsp grated ginger, 1 tsp rice vinegar and 1 tsp sesame oil. I serve it over 1 cup cooked jasmine rice and add pan seared 4-6 baby bok choy plus 1/2 cup vegan kimchee to give it a wholesome kick.

Finally, I finish it off with 1 tbsp sesame seeds and 2 chopped scallions. This simple vegan tofu recipe offers a balanced mix of protein and good fats and fits perfectly in my Asian dinner lineup.

Why I Like this Recipe

I love this recipe because the tofu gets super crispy and it feels like every bite is a little crunch party. I dig how the sauce packs a sweet and spicy punch that kinda wakes up my taste buds every time I take a bite. Its also really easy to put together which means I can whip it up on those hectic nights when I don’t wanna spend hours in the kitchen. And honestly, the combination of jasmine rice, seared bok choy and vegan kimchee just works so well together that it turns a simple meal into something special.

Ingredients

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Firm tofu: Packed with protein and perfect for achieving a crunchy texture when fried.
Gochujang: A spicy chili paste that brings both heat and a hint of sweetness.
Jasmine rice: Soft carbohydrates with a light aroma that balances the fiery flavors.
Baby bok choy: Crisp greens that are rich in vitamins and add a fresh bite.
Vegan kimchee: Crunchy, tangy cabbage offering probiotic benefits and zesty flavor.
Sesame seeds: Provide a nutty flavor and crunchy texture that lightens the dish.
Tofu cornstarch coating: Helps create a crunchy exterior while sealing in the tofu flavor.
Vegetable oil: Essential for frying, guarantees the tofu reaches crispy perfection without being greasy.

Ingredient Quantities

14 oz extra-firm tofu, pressed and cut into cubes

1/3 cup cornstarch for coating

Salt and pepper to taste

3-4 tbsp vegetable oil for frying

2 tbsp gochujang (Korean chili paste)

1 tbsp soy sauce

1 tbsp maple syrup

1 tsp rice vinegar

1 clove garlic, minced

1 tsp grated ginger

1 tsp sesame oil

1 cup jasmine rice, cooked

4-6 baby bok choy, halved

1/2 cup vegan kimchee

1 tbsp sesame seeds for garnish

2 scallions, chopped for garnish

How to Make this

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1. First, press the tofu well to remove extra water and cut it into cubes. Toss the cubes in cornstarch with a pinch of salt and pepper.

2. Heat 3 to 4 tbsp of vegetable oil in a pan over medium heat. Once hot, fry the tofu until all sides are golden and crisp then set them aside on a paper towel.

3. In a bowl, mix together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp rice vinegar, 1 minced garlic clove, 1 tsp grated ginger and 1 tsp sesame oil.

4. Pour the sauce over the crispy tofu while it’s still warm and gently toss until all the pieces are evenly coated.

5. In a separate pan, quickly sear the halved baby bok choy in a bit of vegetable oil, cooking them just until they get a light char and soften a little.

6. Prepare your jasmine rice ahead of time or cook 1 cup of jasmine rice and keep it warm.

7. To assemble, place a bed of jasmine rice on a plate then add the crispy tofu on top.

8. Arrange the seared baby bok choy alongside and add a serving of vegan kimchee for extra kick.

9. Finally, sprinkle 1 tbsp sesame seeds and the chopped scallions over everything for that fresh flavor burst.

10. Dig in and enjoy this tasty, Korean inspired dish perfect for your grain bowls.

Equipment Needed

1. Cutting board
2. Sharp knife
3. Tofu press or paper towels with a heavy object (to help press out extra water)
4. Mixing bowl (for tossing tofu with cornstarch and coating the sauce)
5. Measuring cups and spoons
6. Non-stick skillet or frying pan (for crisping the tofu)
7. Second pan (for searing the bok choy)
8. Pot or rice cooker (for cooking jasmine rice)
9. Spatula or tongs (for flipping and tossing)
10. Serving plate

FAQ

Q: Can I use regular tofu instead of extra-firm tofu?

A: It's best to use extra-firm tofu because regular tofu might fall apart and not get as crispy when fried.

Q: Why do I need to press the tofu?

A: Pressing the tofu helps remove extra water so the cubes can crisp up really well when fried.

Q: What if I dont have vegetable oil for frying?

A: You could use another neutral oil like canola or sunflower oil. Just make sure its hot enough so the tofu sizzles!

Q: How do I know when the tofu is done frying?

A: Look for a golden color and feel that its firm and crunchy on the outside. That means its crispy and ready.

Q: Can I adjust the spice level in the sauce?

A: Yep, if you like it spicier, add a bit more gochujang or even a pinch of red pepper flakes. Just mix it in with the sauce.

CRISPY KOREAN TOFU Recipe Substitutions and Variations

If you cant find extra-firm tofu, firm tofu or pressed tempeh works pretty good too.
If you’re out of cornstarch, potato starch is a solid swap for getting that crispy texture.
Gochujang can be a bit hard to get sometimes so try mixing a little sriracha with miso paste for a similar spicy, tangy flavor.
Baby bok choy could be replaced with napa cabbage or even spinach if you want a similar crunch.
If vegan kimchee isn’t available, a bit of sauerkraut or pickled veggies can give you that tangy kick.

Pro Tips

1. Make sure you really press the tofu for at least 30 minutes before cutting it up; if it’s too wet it won’t get crisp when fried, and trust me, soggy tofu is no fun.

2. Don’t be afraid to season the tofu well with salt and pepper before tossing it in the cornstarch. That little extra pinch really helps bring out a better flavor and a crunch factor that you wont regret.

3. When searing the bok choy, cook it just until you see a little char. Overdoing it can make it too soft, so keep an eye on it so you still get that fresh, crunchy bite.

4. Try letting the crispy tofu sit in the sauce for a couple of minutes off the heat. This helps the flavors soak in better, rather than just slapping on the sauce and moving on right away.