The best glazed tofu
Ingredients you'll need
For the Tofu:
- 200g (1 block) tofu
- Salt for boiling water
- 1 tablespoon corn starch
- 1 teaspoon chicken seasoning (or poultry seasoning)
- Oil for pan-frying or oil spray for air frying
For the Glaze:
- 2 tablespoons soy sauce
- 1 teaspoon gochujang (Korean chili paste)
- 1 tablespoon vinegar
- 1 tablespoon agave syrup
Let's get cookin'
- Tear the tofu into bite-sized chunks (tearing creates more surface area than cutting for extra crispiness).
- Bring a pot of salted water to a boil. Add the tofu chunks and boil for 10 minutes. This step removes excess moisture and creates a better texture.
- Drain the tofu well and spread on a clean kitchen towel or paper towels. Let the tofu steam-dry for 3-5 minutes to remove as much moisture as possible.
- In a bowl, combine the corn starch and chicken seasoning. Toss the dried tofu chunks in the corn starch mixture until evenly coated.
- Pan-fry method (recommended): Heat oil in a large pan over medium heat. Add the coated tofu and fry until crispy and golden on all sides, about 10-12 minutes total. Turn occasionally for even crisping. Air-fry method: Spray the coated tofu with oil and air fry at 190°C (375°F) for 12 minutes, shaking the basket halfway through.
- While the tofu cooks, prepare the glaze: In a small pan, combine soy sauce, gochujang, vinegar, and agave syrup. Heat the glaze mixture over medium heat, stirring constantly, until it thickens and becomes glossy (about 2-3 minutes).
- Once the tofu is crispy, add it to the pan with the glaze (or pour the glaze over the tofu in a bowl). Shake or toss well to coat all the tofu pieces evenly in the sticky glaze.
- Serve immediately over rice, in a bowl, or as a protein topping. Garnish with sesame seeds and green onions if desired.
Crispy Korean-Style Glazed Tofu
Transform simple tofu into an irresistibly crispy Korean-style glazed tofu that's sticky, savory, and completely addictive! This easy tofu recipe uses a secret technique of boiling the tofu first to create the ultimate texture, then coating and frying until golden and crispy before tossing in a gochujang glaze that's the perfect balance of spicy, sweet, and tangy.
The key to achieving restaurant-quality crispy tofu at home is the boiling step, which removes excess moisture and creates a better texture for crisping. Combined with a corn starch coating and proper frying technique, you'll get tofu that's genuinely crispy on the outside while staying tender inside. The Korean-inspired sauce with gochujang (Korean chili paste) adds depth and complexity that makes this dish truly special.
Ready in just 45 minutes, this vegan Korean recipe is perfect for weeknight dinners served over rice or as a protein-packed bowl topping. Whether you choose to pan-fry or air-fry, this sticky glazed tofu delivers big flavors with minimal effort. Once you try this method, you'll never go back to plain tofu again!
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