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From our blog.

Fried tofu with Kimchi and Gochujang Sauce

Amy Gardner / March 8, 2021

This spicy Korean-inspired dish may have you giving tofu a second thought.  If you like heat, this dish certainly won’t disappoint.  This is a Metrowest Nutrition original, inspired by Korean fried chicken.


Fried Tofu

12 ounces firm tofu

1 tbsp tamari or soy sauce

1/2 tsp garlic powder

1/2 tsp ground black pepper

6 tbsp cornstarch

~6 tbsp oil of your choice, I used sesame oil

Gochujang Sauce

2 T Gochujang paste

1 1/2 T rice vinegar

1 T sesame oil

1 T maple syrup

Additional ingredient:  spicy kimchi (optional)


  1. Drain the tofu and slice into 1/2 inch rectangles
  2. Mix tamari/soy sauce, garlic powder, and black pepper in a large bowl, add tofu pieces, gently tossing until well combined, and let it rest for at least 5 minutes.
  3. Place 2 TBSP of the cornstarch on a small plate.
  4. Drain the tofu and transfer 1/3 of it to the plate.  Gently toss to coat. Repeat this step with the remaining tofu and cornstarch.
  5. Once the tofu is coated with the cornstarch, heat the oil in a skillet and add the tofu.
  6. Cook the tofu over medium-high heat until all sides are golden brown. Place 2 paper towels on a large plate and place tofu on it.  Top with 2 additional layers of paper towels.
  7. Prepare sauce, mixing all ingredients in a small bowl, adjusting to taste as desired.
  8. Place the tofu pieces on a plate, drizzle with Gochujang sauce and top with kimchi (note: recommend heating the kimchi slightly)

This dish pairs nicely with rice and sautéed greens.