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Korean-Style Tofu Nuggets with Gochujang Sauce

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Nuggets
Cuisine Korean
Servings 2 servings

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.
Keyword Nuggets, Tofu
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A recipe proposed by Maison Marmite