Create a free account to organize your favorite recipes with AI-powered tools.
Crisp-edged, chewy tofu coated in a glossy gochujang glaze that balances savory umami with gentle heat and a touch of sweetness—perfect for piling over rice, noodles, or salads.
Preheat the oven to 425°F (218°C) with the rack in the center position. Line a large baking sheet with parchment.
Tear the extra-firm tofu into rough 1-inch (2.5 cm) chunks and scatter on the prepared baking sheet.
Drizzle 1 tablespoon of the tamari over the tofu and toss to coat evenly.
Sprinkle the cornstarch over the tofu and toss to coat, then drizzle with the grapeseed oil and toss again.
Bake until the tofu is golden and crisp on the edges, about 25 minutes.
Meanwhile, in a bowl whisk together the gochujang, honey, remaining 1 tablespoon tamari, toasted sesame oil, and finely grated garlic.
Drizzle about three-quarters of the sauce over the baked tofu, toss to coat, and return to the oven until the sauce is starting to bubble, about 5 minutes.
Transfer tofu to a bowl and drizzle with the remaining sauce; serve.
This is a recipe preview shared on Recipio. Click "View Original Recipe" above for the complete instructions.
Save recipes from anywhere online, get AI-powered ingredient extraction, create smart shopping lists, and join a community of passionate home cooks.
