Your cart is empty
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Tear the pressed tofu into bite-sized pieces, or cut into cubes if you prefer a neater shape, and place in a bowl. Season with the reduced-salt soy sauce and a generous crack of black pepper. Sprinkle over the cornflour and toss until all the tofu is evenly coated.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
Crispy tofu
400
g
Extra-firm tofu, drained and pressed
1
tbsp
Reduced-salt soy sauce
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
670kcal
Fat
18g
Carbs
86g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌱 Plant Points: 9
🌾 For a GF option use a certified GF tamari sauce instead of soy sauce.
🫙 Store in the fridge for up to 4 days.
❄️ Freeze for up to 3 months.
💡 Nutrition values include 1 portion Protein-Packed Rice, Quinoa & Lentil Mix and ~100g broccoli.
Only visible to you
Made it?
Cancel
Tommie Jo B
7 days ago
So easy, so good ✨
Like
Reply
Cancel
Gigi
7 days ago
Thanks, Tommie! It looks delicious! ✨
Like
Reply
Cancel
Clara K
9 days ago
Came out with much less sauce than in the picture, but I also think I had too much tofu so that one’s on me 😂 still delicious!
Like
Reply
Cancel
Gigi
8 days ago
Hey Clara, if you want more sauce next time, feel free to double the sauce ingredients or even add a little more gochujang for extra kick. Have fun trying different variations! 😊
Like
Reply
Cancel
amanda a
16 days ago
this recipe was great and the tofu is so good i’ve re-made and added to other dishes as well!
Like
Reply
Cancel
Gigi
16 days ago
So glad you loved it, Amanda! Tofu for the win! 😊
Like
Reply
Cancel
Saskia K
a month ago
This was great! Easy fast and I was able to eat it for multiple days!
Like
Reply
Cancel
Gigi
a month ago
So glad you loved it, Saskia! Perfect for meal prepping too. 🥰
Like
Reply
Cancel
Elena P
a month ago
Delicious! I skipped the brown sugar as it would be too sweet for me and I freeze my rice and heat it at work. Thank you for the recipe 💕
Like
Reply
Cancel
Gigi
a month ago
So glad you enjoyed it, Elena! 😎
Like
Reply
Cancel
Colleen B
2 months ago
Recipes like this make me want an air fryer even more! The oven doesn’t get it quite crispy. Will do less soy sauce next time but otherwise great!
Like
Reply
Cancel
Gigi
2 months ago
Air fryers do make it easier to get that perfect crisp! Definitely play around with the soy sauce to suit your taste preferences. Glad you enjoyed it 😊
Like
Reply
Cancel
R
Rebecca S
2 months ago
This recipe didn't work for me. The combo of tomato paste, vinegar and sugar just made it taste like spicy ketchup.
Like
Reply
Cancel
Gigi
2 months ago
Hey Rebecca, thanks so much for trying it! I’m sorry the flavour profile wasn’t for you. That combo of tomato paste, vinegar and sugar is actually intentional, it’s how Korean style glazes get that sweet, spicy, tangy balance (gochujang naturally leans that way too). But I totally get that isn’t for everyone. But I can help point to other recipes if you let me know what flavours you’re in the mood for 😊
Like
Reply
Cancel
Anne-Marie B
2 months ago
Le tofu est délicieux !! Moi, je n'ai pas de gochujan mais du [miso rouge / miel/pointe de chili]. Miam !
Like
Reply
Cancel
Gigi
2 months ago
Super combo ça!! 😍 Le miso rouge, le miel et le piment recréent vraiment bien le côté sucré-piquant de la pâte de gochujang. Contente que ça t'ait plu! 🙌
Like
Reply
Cancel
tobietob
2 months ago
Spicy, umami, fresh. Everything you could ask for. Switched rice with whole grain soba noodles. Delicious and very quick dinner, perfect for hot summer days.
Like
Reply
Cancel
Gigi
2 months ago
Glad you enjoyed it, Tobie! Whole grain soba sounds like a tasty swap.🌟
Like
Reply
Cancel
S
SUZANNE B
2 months ago
This turned out great for us! Used a little less than 1 T of gochujang and the spice was perfect for me. Will definitely make again
Like
Reply
Cancel
Kerry L
3 months ago
Needs practice, not quite sweet enough to replicate restaurant korean style. Tofu better than cauliflower
Like
Reply
Cancel
Gigi
3 months ago
Hi Kerry! 😊 Totally understand, recipes can take a bit of practice to get just right. I just want to note though that this is a healthier version of the restaurant style ones as they are normally double fried and use much larger amounts of sweetener and butter, that's what gives them that extra sticky, indulgent sweetness. having said that you have the option to add private notes to recipe so you can tweak it to your liking! I'm glad to hear you liked the tofu better than cauliflower! Let me know if you give it another go x
Like
Reply
Cancel
Denise D
3 months ago
I think I will be having this weekly!!!!!
Like
Reply
Cancel
Gigi
3 months ago
So glad to hear that, Denise! ❤️
Like
Reply
Cancel
Cheverly L
4 months ago
This was DELICIOUS and surprisingly easy! Hubby has asked that it be added to the regular rotation.
Like
Reply
Cancel
Gigi
4 months ago
Thanks so much, Cheverly! So glad it was such a winner!🥹
Like
Reply
Cancel
Valentina
4 months ago
Good balance and good crispy tofu (usually not a fan). Next we we need to adjust better the spicy component :/ but it is a good green alternative for dinner!
Like
Reply
Cancel
Gigi
4 months ago
Glad you gave it a try, Valentina! You can dial down the heat next time by using less gochujang. You can also use the private notes function so that you remember the quantities for next time :) Hope that helps you perfect the balance for your taste.
Like
Reply
Cancel
M
Mona
5 months ago
Super yummy 😄
Like
Reply
Cancel
Gigi
5 months ago
Awesome! So happy you enjoyed it x
Like
Reply
Cancel
M
Michelle T
6 months ago
Another great recipe!
Like
Reply
Cancel
Kristin M
7 months ago
We keep coming back to this recipe again and again! The sauce is so tangy and perfectly spicy. We pair it with whatever grain and veggie we have on hand. Couldn’t be easier. Thank you, Gigi!
Like
Reply
Cancel
Debra L
7 months ago
No photo, we ate it too quickly! Love the simplicity, and the amazing flavour.
Like
Reply
Cancel
Gigi
7 months ago
That’s the best kind of review 😄 so glad you loved it Debra 💚
Like
Reply
Cancel
B
Brittany S
7 months ago
Delicious, spicy but not too spicy. Was a hit. Will def make again.
Like
Reply
Cancel
Gigi
7 months ago
Yay 🙌 thanks for the lovely feedback ☺️
Like
Reply
Cancel
Michelle
7 months ago
Love this, another regular I think. 1 tbs of Gochujang just right. Might reduce cooking time of tofu next time as was a bit too crisp
Like
Reply
Cancel
Gigi
7 months ago
So glad this one’s becoming a regular! You can also add private notes directly on the recipe now, so you can tweak cooking times next time and save what works best for you 😊
Like
Reply
Cancel
Show more comments
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Tear the pressed tofu into bite-sized pieces, or cut into cubes if you prefer a neater shape, and place in a bowl. Season with the reduced-salt soy sauce and a generous crack of black pepper. Sprinkle over the cornflour and toss until all the tofu is evenly coated.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
Crispy tofu
400
g
Extra-firm tofu, drained and pressed
1
tbsp
Reduced-salt soy sauce
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
670kcal
Fat
18g
Carbs
86g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌱 Plant Points: 9
🌾 For a GF option use a certified GF tamari sauce instead of soy sauce.
🫙 Store in the fridge for up to 4 days.
❄️ Freeze for up to 3 months.
💡 Nutrition values include 1 portion Protein-Packed Rice, Quinoa & Lentil Mix and ~100g broccoli.
Only visible to you
Made it?
Cancel
Tommie Jo B
7 days ago
So easy, so good ✨
Like
Reply
Cancel
Gigi
7 days ago
Thanks, Tommie! It looks delicious! ✨
Like
Reply
Cancel
Clara K
9 days ago
Came out with much less sauce than in the picture, but I also think I had too much tofu so that one’s on me 😂 still delicious!
Like
Reply
Cancel
Gigi
8 days ago
Hey Clara, if you want more sauce next time, feel free to double the sauce ingredients or even add a little more gochujang for extra kick. Have fun trying different variations! 😊
Like
Reply
Cancel
amanda a
16 days ago
this recipe was great and the tofu is so good i’ve re-made and added to other dishes as well!
Like
Reply
Cancel
Gigi
16 days ago
So glad you loved it, Amanda! Tofu for the win! 😊
Like
Reply
Cancel
Saskia K
a month ago
This was great! Easy fast and I was able to eat it for multiple days!
Like
Reply
Cancel
Gigi
a month ago
So glad you loved it, Saskia! Perfect for meal prepping too. 🥰
Like
Reply
Cancel
Elena P
a month ago
Delicious! I skipped the brown sugar as it would be too sweet for me and I freeze my rice and heat it at work. Thank you for the recipe 💕
Like
Reply
Cancel
Gigi
a month ago
So glad you enjoyed it, Elena! 😎
Like
Reply
Cancel
Colleen B
2 months ago
Recipes like this make me want an air fryer even more! The oven doesn’t get it quite crispy. Will do less soy sauce next time but otherwise great!
Like
Reply
Cancel
Gigi
2 months ago
Air fryers do make it easier to get that perfect crisp! Definitely play around with the soy sauce to suit your taste preferences. Glad you enjoyed it 😊
Like
Reply
Cancel
R
Rebecca S
2 months ago
This recipe didn't work for me. The combo of tomato paste, vinegar and sugar just made it taste like spicy ketchup.
Like
Reply
Cancel
Gigi
2 months ago
Hey Rebecca, thanks so much for trying it! I’m sorry the flavour profile wasn’t for you. That combo of tomato paste, vinegar and sugar is actually intentional, it’s how Korean style glazes get that sweet, spicy, tangy balance (gochujang naturally leans that way too). But I totally get that isn’t for everyone. But I can help point to other recipes if you let me know what flavours you’re in the mood for 😊
Like
Reply
Cancel
Anne-Marie B
2 months ago
Le tofu est délicieux !! Moi, je n'ai pas de gochujan mais du [miso rouge / miel/pointe de chili]. Miam !
Like
Reply
Cancel
Gigi
2 months ago
Super combo ça!! 😍 Le miso rouge, le miel et le piment recréent vraiment bien le côté sucré-piquant de la pâte de gochujang. Contente que ça t'ait plu! 🙌
Like
Reply
Cancel
tobietob
2 months ago
Spicy, umami, fresh. Everything you could ask for. Switched rice with whole grain soba noodles. Delicious and very quick dinner, perfect for hot summer days.
Like
Reply
Cancel
Gigi
2 months ago
Glad you enjoyed it, Tobie! Whole grain soba sounds like a tasty swap.🌟
Like
Reply
Cancel
S
SUZANNE B
2 months ago
This turned out great for us! Used a little less than 1 T of gochujang and the spice was perfect for me. Will definitely make again
Like
Reply
Cancel
Kerry L
3 months ago
Needs practice, not quite sweet enough to replicate restaurant korean style. Tofu better than cauliflower
Like
Reply
Cancel
Gigi
3 months ago
Hi Kerry! 😊 Totally understand, recipes can take a bit of practice to get just right. I just want to note though that this is a healthier version of the restaurant style ones as they are normally double fried and use much larger amounts of sweetener and butter, that's what gives them that extra sticky, indulgent sweetness. having said that you have the option to add private notes to recipe so you can tweak it to your liking! I'm glad to hear you liked the tofu better than cauliflower! Let me know if you give it another go x
Like
Reply
Cancel
Denise D
3 months ago
I think I will be having this weekly!!!!!
Like
Reply
Cancel
Gigi
3 months ago
So glad to hear that, Denise! ❤️
Like
Reply
Cancel
Cheverly L
4 months ago
This was DELICIOUS and surprisingly easy! Hubby has asked that it be added to the regular rotation.
Like
Reply
Cancel
Gigi
4 months ago
Thanks so much, Cheverly! So glad it was such a winner!🥹
Like
Reply
Cancel
Valentina
4 months ago
Good balance and good crispy tofu (usually not a fan). Next we we need to adjust better the spicy component :/ but it is a good green alternative for dinner!
Like
Reply
Cancel
Gigi
4 months ago
Glad you gave it a try, Valentina! You can dial down the heat next time by using less gochujang. You can also use the private notes function so that you remember the quantities for next time :) Hope that helps you perfect the balance for your taste.
Like
Reply
Cancel
M
Mona
5 months ago
Super yummy 😄
Like
Reply
Cancel
Gigi
5 months ago
Awesome! So happy you enjoyed it x
Like
Reply
Cancel
M
Michelle T
6 months ago
Another great recipe!
Like
Reply
Cancel
Kristin M
7 months ago
We keep coming back to this recipe again and again! The sauce is so tangy and perfectly spicy. We pair it with whatever grain and veggie we have on hand. Couldn’t be easier. Thank you, Gigi!
Like
Reply
Cancel
Debra L
7 months ago
No photo, we ate it too quickly! Love the simplicity, and the amazing flavour.
Like
Reply
Cancel
Gigi
7 months ago
That’s the best kind of review 😄 so glad you loved it Debra 💚
Like
Reply
Cancel
B
Brittany S
7 months ago
Delicious, spicy but not too spicy. Was a hit. Will def make again.
Like
Reply
Cancel
Gigi
7 months ago
Yay 🙌 thanks for the lovely feedback ☺️
Like
Reply
Cancel
Michelle
7 months ago
Love this, another regular I think. 1 tbs of Gochujang just right. Might reduce cooking time of tofu next time as was a bit too crisp
Like
Reply
Cancel
Gigi
7 months ago
So glad this one’s becoming a regular! You can also add private notes directly on the recipe now, so you can tweak cooking times next time and save what works best for you 😊
Like
Reply
Cancel
Show more comments
