Korean-Style Tofu Nuggets with Gochujang Sauce
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Here’s a recipe that should delight fans of Asian cuisine and bold flavors: crispy tofu nuggets coated in a homemade gochujang sauce that’s sweet, salty, tangy, and spicy. Inspired by Korean flavors, this version plays on contrasts of texture and taste for a dish that’s simple to prepare yet full of impact.
It all starts with firm tofu, pressed, cut, and coated in a lightly spiced dry mix. Dipped in plant-based milk and rolled in panko breadcrumbs, the tofu turns golden and crunchy when pan-fried, while staying tender on the inside. It’s this combination that makes these nuggets so irresistible.
The gochujang sauce, quick to make, brings the final touch. It blends the intensity of Korean chili paste with the sweetness of maple syrup, the punch of garlic and ginger, and a hint of vinegar for balance. You can easily adjust the heat to your taste by increasing or reducing the amount of gochujang.
Serve these nuggets hot, either tossed in the sauce or with the sauce on the side for dipping. Accompanied by steamed rice, stir-fried vegetables or a fresh salad, it makes a complete and satisfying meal — ready in under 30 minutes!
Discover more nugget recipes in our Holy Crisps! universe: crispy, original, and full of flavor. And if you don’t want to spend too much time in the kitchen, tofu-based versions are the quickest to prepare.
Korean-Style Tofu Nuggets with Gochujang Sauce
Ingredients
For the tofu:
- 400 g firm tofu
- 3 tablespoons cornstarch
- 4 tablespoons unsweetened plant-based milk
- 6 tablespoons panko breadcrumbs
- 2 tablespoons vegetable oil (for cooking)
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon sweet or smoked paprika
- A pinch of chili powder or red pepper flakes (optional)
- Black pepper (to taste)
For the gochujang sauce:
- 1 tablespoon gochujang paste
- 1 tablespoon maple syrup (or another plant-based sweetener)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 teaspoon toasted sesame oil
- 1 garlic clove (grated)
- A small piece of fresh ginger (about 1 cm, grated)
- A pinch of red pepper flakes (or a dash of sriracha, optional)
Instructions
Prepare the tofu:
- Drain and press the tofu to remove as much water as possible. Cut it into nugget-sized pieces.
- In a bowl, combine the cornstarch, garlic powder, paprika, salt, black pepper, and chili powder (if using). Add the tofu pieces and toss to coat evenly.
- Pour the plant-based milk into a second bowl, and place the panko breadcrumbs in a third. You can crush the panko slightly if it's too coarse.
- Dip each tofu piece into the milk, then roll in the breadcrumbs to coat thoroughly.
Cook the nuggets:
- Heat the vegetable oil in a large skillet over medium heat. Fry the nuggets for 3 to 4 minutes on each side until golden and crispy.
- Drain on paper towels if needed.
Prepare the sauce:
- In a small saucepan, combine all the sauce ingredients: gochujang, maple syrup, soy sauce, rice vinegar, water, sesame oil, garlic, ginger, and red pepper flakes (if using).
- Heat gently over low heat for 2 to 3 minutes, until the sauce is smooth and slightly thickened.
Coat the nuggets:
- Place the cooked nuggets in a clean skillet or mixing bowl. Pour the warm sauce over them and toss gently to coat evenly.
- Serve immediately with steamed rice, pickled cabbage, or a crunchy salad.
A recipe proposed by Maison Marmite
