This Korean Gochujang Air Fryer Tofu is a spicy, sticky delight. Firm tofu crisps up in the air fryer, glazed with bold gochujang sauce—perfect for an easy air fryer tofu recipe that brings Korean flair to your dinner table in a quick, flavorful bite.
Recipe Tips and Tricks
Press tofu well—removes water for crispness; 20 minutes with a weight is essential. Cut evenly—1-inch cubes cook fast and coat well. Coat lightly—too much cornstarch softens the crust; a thin layer crisps best. Glaze after frying—keeps it crunchy; pre-coating can make it mushy. Air fry in batches—space ensures that golden texture.
Why You’ll Love This Recipe
Get ready to spice up your dinner with a dish that’s as quick as it is totally irresistible with this Korean Gochujang Air Fryer Tofu—it’s an air fryer tofu recipes gem and an easy dinner ideas star that’s about to become your new favorite for a bold, plant-based Korean treat! This recipe is a crispy, fiery delight: firm tofu turns into golden, crunchy nuggets in the air fryer, then gets tossed in a sticky gochujang glaze that’s the perfect mix of spicy, sweet, and savory—all ready in under 30 minutes, letting you relax while it cooks. It’s the ultimate no-fuss flavor explosion—just press, coat, and air fry, delivering tofu with a satisfying crunch and a glossy, Korean-inspired finish that’s bursting with umami goodness, turning a simple block into a dinner standout without any hassle. Whether you’re craving a vegan take on Korean classics, pairing it with rice, or just want a zesty bite on a busy night, this one’s a total winner—crisp, spicy, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Korean Gochujang Air Fryer Tofu
Crispy tofu with spicy gochujang glaze—air fryer bold.
Ingredients
- 14 oz firm tofu
- 2 tbsp cornstarch
- 1 tbsp olive oil
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp honey
- 1 tsp soy sauce
- 1 tsp sesame oil
Instructions
- Gear Up for Korean Tofu Bliss: Alright, let’s dive into this spicy, sticky adventure—grab your air fryer, a cutting board, a knife, a mixing bowl, a plate, and a spoon! This gochujang tofu is about to make your dinner quick and fiery. Picture that crunchy, glazed goodness—let’s get started with a big, excited grin lighting up our faces!
- Press the Tofu Quick: Take your 14 oz block of firm tofu—unwrap it, sandwich it between two plates, and set a heavy pan or book on top for 10 minutes to squeeze out that water. Imagine that tofu prepping to crisp—once pressed, pat it dry with a towel and head to your cutting board!
- Cube the Tofu into Nuggets: Use your knife to slice the tofu into 1-inch cubes—aim for about 32 bite-sized pieces, keeping them even for fast, even cooking. Picture those little nuggets turning golden and spicy—toss them into your mixing bowl, buzzing with excitement for the next step!
- Coat the Tofu for Crunch: Sprinkle 2 tbsp cornstarch over the tofu—drizzle 1 tbsp olive oil, then toss it all together with your hands until each cube gets a light, powdery coat. Imagine that crisp crust forming—spread them on a plate, ready to fry up fast and crunchy!
- Preheat the Air Fryer Fast: Plug in your air fryer—set it to 400°F and let it preheat for 3 minutes while you admire your coated tofu cubes. Picture that hot air swirling around, turning them into crunchy delights—open the basket and get ready to load them up with a skip in your step!
- Air Fry the Tofu to Crisp: Place half the tofu cubes in the air fryer basket in a single layer—don’t crowd them, let them shine! Set the timer for 15 minutes at 400°F—hit start and shake the basket at 7 minutes, imagining those edges getting golden and crisp—repeat with the second batch!
- Check for Crunchy Perfection: When the timer beeps, open the basket—inhale that toasty scent and grab a nugget; it should be crisp outside, firm inside. Picture that perfect crunch—pull them out with tongs, keeping the first batch warm on a plate while the second finishes up!
- Mix the Gochujang Glaze Magic: In a small bowl, whisk 2 tbsp gochujang, 1 tbsp honey, 1 tsp soy sauce, and 1 tsp sesame oil until smooth and sticky—imagine that spicy-sweet sauce ready to coat your tofu. Picture it clinging to each piece—set it aside, dreaming of that Korean flavor explosion!
- Toss with Spicy Sticky Love: Dump all the crispy tofu into your mixing bowl—pour the gochujang glaze over them and toss with a spoon until every piece is coated in that glossy, fiery goodness. Imagine that spicy-sweet kick sinking in—give them a gentle mix, keeping it bold and delicious!
- Serve Your Korean Tofu Treat: Pile those beauties on a plate—serve them hot, savoring every bite of that crispy, glazed goodness! Pair with rice, sprinkle with sesame seeds, or enjoy solo—dig in, relishing every quick, zesty moment with a big, happy grin, feeling that Korean flair light up your taste buds!
Notes
- Press it—wet tofu won’t crisp, so don’t skip this quick step for that golden bite!
- Glaze after—coating before frying sogs it up; post-fry keeps the crunch alive and sticky.
- Batch it—overcrowding steams instead of crisps, so split them for the best texture every time!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 182Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 525mgCarbohydrates 16gFiber 1gSugar 10gProtein 10g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Firm tofu is the chewy base—14 oz (40g protein, 20g fat, 350 kcal) crisps well and holds sauce. Cornstarch ensures crunch—2 tbsp (16g carbs, 60 kcal) keeps it light and crisp. Olive oil aids browning—1 tbsp (14g fat, 120 kcal) adds subtle richness. Gochujang brings heat—2 tbsp (12g carbs, 40 kcal) spicy, fermented, and sweet. Soy sauce adds umami—1 tsp (1g carbs, 5 kcal) salty and deep. Honey sweetens—1 tbsp (17g carbs, 64 kcal) balances the spice. Sesame oil enhances flavor—1 tsp (4g fat, 40 kcal) nutty and aromatic.
Variations and Substitutions
Swap firm tofu for extra-firm or tempeh—extra-firm (42g protein, 22g fat), tempeh (18g protein per 100g), denser or nuttier. Use arrowroot or flour instead of cornstarch—2 tbsp (16g carbs), lighter or thicker crunch. Sub olive oil with avocado oil or skip—avocado (14g fat), oil-free (zero fat), richer or leaner. Replace gochujang with sriracha or chili paste—2 tbsp (6g carbs), milder or different heat. Use maple syrup or agave instead of honey—1 tbsp (16g carbs), vegan-friendly sweetness. Add garlic or ginger—½ tsp each (negligible macros), for extra punch. Sub soy sauce with tamari—1 tsp (1g carbs), gluten-free umami.
Storage Options
Store in an airtight container in the fridge for up to 4 days—crispness fades; reheat to revive! Reheat in the air fryer at 375°F for 5-7 minutes, or microwave for 1-2 minutes—add a drizzle of oil if dry; glaze fresh after reheating. Freeze for up to 2 months—freeze uncoated, thaw, then coat and air fry; sauced tofu softens if frozen.
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