Here is the recipe for making Crispy Gochujang Korean Tofu:
**Ingredients:**
* 1 block of extra-firm tofu, drained and cut into 1-inch cubes
* 1/4 cup gochujang paste (reduced-sodium or homemade)
* 2 tablespoons soy sauce
* 2 tablespoons rice vinegar
* 1 tablespoon cornstarch
* 1 tablespoon vegetable oil
* 1 teaspoon grated ginger
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon salt
* Chopped green onions and toasted sesame seeds for garnish (optional)
**Variations:**
* Spicy: Add 1-2 teaspoons of Korean chili flakes (gochugaru) to the marinade.
* Gluten-free: Replace soy sauce with tamari or gluten-free soy sauce.
* Vegan: Replace egg with aquafaba (liquid from canned chickpeas) or flaxseed.
* Crunchy: Add 1/4 cup of chopped crispy garlic or shallots on top of the tofu.
* Brown sugar: Add 1-2 tablespoons of brown sugar to balance out the sweetness and spice.
**Cooking Steps:**
1. **Marinade:** In a blender or food processor, combine gochujang paste, soy sauce, rice vinegar, cornstarch, grated ginger, black pepper, and salt. Blend until smooth.
2. **Tofu Marination:** In a large bowl, whisk together the marinade mixture and add the tofu cubes. Toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. **Double-Frying:** Preheat the oil in a deep frying pan or a deep fryer to 350°F (175°C). Fry the tofu in batches until golden brown (about 3-4 minutes). Remove the tofu with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Increase the oil temperature to 400°F (200°C) and fry the tofu again until crispy and golden (about 2-3 minutes). Drain and set aside.
4. **Serve:** Garnish with chopped green onions, toasted sesame seeds, and a drizzle of gochujang sauce (if desired). Serve with steamed rice, noodles, or as a topping for your favorite dish.
**Tips and Techniques:**
* **Double-frying** is crucial to achieving crispy tofu. It helps remove excess moisture and creates a crunchy exterior.
* **Use the right oil** with a high smoke point, such as peanut oil or avocado oil, to prevent the oil from burning and smoking.
* **Don't overcrowd** the pan when frying the tofu. Fry in batches to ensure even cooking and to prevent the tofu from sticking together.
* **Adjust the heat** according to your preference. If you prefer a less spicy dish, reduce the amount of gochujang paste or omit the Korean chili flakes.
* **Experiment with different flavors** by adding various ingredients to the marinade or using different types of gochujang paste.
* **Store leftover tofu** in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven with a little oil before serving.
I hope you enjoy making and devouring this Crispy Gochujang Korean Tofu!
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