This is the foolproof way to get crispy tofu every time—no deep frying, no complicated techniques, just reliably golden, crackly tofu coated in a flavor-packed gochujang glaze. The secret? A light coating of starch before pan-frying, a technique I first picked up from watching Korean home cooks like Maangchi on YouTube. The result is tofu with a perfectly crisp exterior that soaks up a sticky-sweet, spicy, gingery glaze made with gochujang, tamari, garlic, and maple syrup. It’s easy, fast, and has become a staple weeknight meal in our home.

This crispy gochujang tofu is best served hot and fresh—ideally over rice, with a healthy side of kimchi—but it also makes a surprisingly delicious leftover. I love eating the cold tofu straight from the fridge the next day or tossing it into a grain bowl for lunch. However you serve it, this is a dish that turns tofu skeptics into fans every time.

Crispy Tofu with Gingery Gochujang Sauce

Ingredients
For the sauce-
3 Tbsps Tamari or soy sauce
1 Tbsp gochujang paste*, or to taste
1 Tbsp rice vinegar
2 tsps maple syrup or honey, or to taste
2 cloves garlic, peeled and grated on a microplane or finely minced
1 (2-inch) piece of fresh ginger, peeled and grated or finely minced

For the tofu-
1 (14-16 oz) block firm or extra firm tofu
¼ cup potato starch or cornstarch
½ tsp salt
2 Tbsps coconut, avocado, or neutral oil
Toasted sesame seeds, for garnish, optional
Sliced scallion, for garnish, optional

*Notes:
Gochujang can vary widely in both flavor and spice depending on the brand. When in doubt, start with a mild version if possible. Prefer it hot? Add more paste to taste.

Directions:
For the sauce-
Whisk together the tamari and gochujang, rice vinegar, and maple syrup. Add the garlic and ginger and stir to combine. Taste and adjust the seasoning as desired: too spicy, add a little more tamari and vinegar. Too spicy? Add more tamari and vinegar. Not sweet enough? Add more maple syrup, honey, or a pinch of sugar.

For the tofu-
Remove the tofu from its package, and wrap in a clean kitchen towel or paper towels. Place a heavy cast iron skillet (or similar flat heavy object) on top to help the tofu release some of its extra liquid. You can skip this step but your tofu might end up a little less crispy and a little more crumbly. Let the tofu to sit for 15-30 minutes.

When you’re ready to cook the tofu, slice the tofu into equal-sized pieces, either cubes or triangles. I prefer 1- to 2-inch cubes for this recipe. Add the tofu pieces to a bowl, toss with the potato starch and season with salt. (Using a bowl for this step ensures that each piece of tofu will get evenly coated in salt and starch).

Add oil to a large cast iron or nonstick skillet over medium-high heat until hot. Reduce the heat to medium or medium-low, then add the coated tofu in an even layer. (Don’t overcrowd the pan—cook in batches if needed.) Over medium heat, let the tofu brown undisturbed on one side for 5-6 minutes to develop a crispy crust. Adjust heat if needed: If too hot, the tofu may burn;

if too low, it may take longer to crisp.

Flip the tofu and cook for another 4–5 minutes, or until golden brown.You can stop right there, or choose to meticulously brown each of the remaining sides.

Turn off the heat and immediately pour in the sauce. It will bubble up and thicken as it hits the hot pan. For a thicker sauce, turn the heat back to medium and let the sauce simmer for 2–3 minutes, stirring occasionally.

Serve immediately garnished with sesame seeds and scallions, if desired.