Crispy Gochujang Tofu Fingers

0:25 m

We created this epic tofu recipe with Earthling Ed and it was absolutely delicious! Crispy, sticky and sweet, this is a masterclass on how to cook tofu, and it'll undoubtedly become your new go-to dish once you've given it a try.

Start cooking ➞




For the tofu

<item-todo-done>2 x 280g packets of extra firm tofu - drained<item-todo-done><item-todo-done>6 tbsp cornflour<item-todo-done><item-todo-done> vegetable oil for frying<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

For the sauce

<item-todo-done>1 ½ tbsp gochujang paste<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>5 tbsp maple syrup<item-todo-done><item-todo-done>2 tbsp toasted sesame oil<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>2 tbsp sesame seeds<item-todo-done><item-todo-done>1 tbsp brown sugar<item-todo-done><item-todo-done>30ml water<item-todo-done><item-todo-done>1 lime<item-todo-done>

For the kimchi fried rice

<item-todo-done>180g Jasmine rice<item-todo-done><item-todo-done>2 tsp plant-based butter<item-todo-done><item-todo-done>100ml water<item-todo-done><item-todo-done>60g kimchi<item-todo-done><item-todo-done>4 spring onions<item-todo-done>

Before you start

Frying pan | Saucepan

Prepare the tofu

  • Slice the tofu in half lengthways then cut each half into 4 fingers and place into a mixing bowl
  • Add the cornflour and a good pinch of salt and pepper
  • Toss (or stir) to completely coat the tofu pieces

Cook the tofu** **

  • Warm 1cm of vegetable oil in a pan over a medium heat until the end of a wooden spoon bubbles gently
  • Once warm enough, add the coated tofu chunks to the pan and fry, turning constantly with tongs until golden and really crispy (approx 10 mins)
  • Once cooked, transfer the tofu pieces to the plate and leave to drain

Make the sauce

  • Place a small frying pan over a medium heat and pour in your sesame oil
  • Once it's warm, stir in the gochujang paste followed by the soy sauce, maple, tomato puree, sesame seeds, water, brown sugar and juice of a lime
  • Whisk the mixture all together, turn the heat down and allow to reduce for 10 minutes until it’s sticky


Cook the rice

  • Melt the plant-based butter in a saucepan then add the jasmine rice and toast in the butter for a minute
  • Before it starts to brown, add the water and stir the rice bringing it to the boil
  • Once boiling, turn down the heat to a simmer and cook until all the water is absorbed
  • If the rice is still hard, add a little more water until cooked
  • Finally chop the spring onions and stir through your rice along with the kimchi - keeping some for the top

Time to serve** **

  • Grab your crispy tofu pieces and pop them into a large bowl
  • Tip your sauce into the bowl and toss until the tofu is completely coated
  • Bowl up the rice and top with your tofu fingers, and serve with a sprinkle of sesame seeds and spring onions
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