Swicy Maple-Gochujang Tofu Nuggets

Swicy maple-gochujang sticky tofu nuggets are a sweet and spicy plant-based bite that nail the perfect balance of crispy texture and bold flavor. If you love sticky, saucy comfort food with a little heat and a glossy finish, this recipe is going to become your new favorite for weeknights or party snacks.

The day I first served these, my friends could not stop eating them straight from the tray. The sauce alone was so good it had folks swiping extra with their fingers.

Ingredients

• Extra-firm tofu: gives the nuggets structure and bite. Look for tofu marked extra-firm and press out as much water as possible for crispier results
• Cornstarch: creates the crunchy coating. Make sure it is fresh and lump free for even coverage
• Garlic powder and onion powder: add savory undertones that boost the flavor of the tofu
• Salt: balances flavors and enhances each ingredient
• Neutral oil: like grapeseed or canola helps the tofu bake up crisp and golden without overpowering the sauce
• Gochujang: is a Korean chili paste that gives the sauce its signature heat and depth. Choose one with a smooth texture for best results
• Pure maple syrup: adds natural sweetness with a little caramel undertone. Real maple gives a richer sauce than pancake syrup
• Soy sauce: for richness and umami. Pick low sodium if you prefer less salt and use tamari for gluten-free needs
• Rice vinegar: cuts the sweetness and keeps the sauce bright
• Toasted sesame oil: brings a nutty aroma and authentic depth. Make sure to use toasted not plain sesame oil
• Fresh ginger and garlic: awaken the sauce with zing. Grate or mince fine for a silky result
• Sesame seeds and scallions: give a final touch of crunch and freshness. Fresh scallions should look crisp and green

Step-by-Step Instructions

Press and Cube the Tofu

Press extra-firm tofu between kitchen towels with a heavy pan for at least 20 minutes to remove as much moisture as possible. Cut into even cubes for uniform cooking and texture

Coat the Tofu Nuggets

In a large bowl combine tofu cubes with cornstarch garlic powder onion powder and salt. Toss gently so each piece is evenly coated for a crisp exterior

Bake to Perfection

Arrange the coated tofu in a single layer spaced out on a parchment-lined baking sheet. Bake at 220 C for about 25 to 30 minutes flipping halfway until all sides are deeply golden and crisp

Prepare the Swicy Sauce

In a small saucepan combine gochujang maple syrup soy sauce rice vinegar toasted sesame oil ginger and garlic. Warm over medium-low heat stirring often for two to three minutes until it is glossy bubbly and thickened just enough to coat tofu

Sauce and Toss

Once tofu is out of the oven transfer immediately to a large bowl. Pour on the warm sauce and gently toss with tongs or a spatula until each nugget is shiny and well covered

Garnish and Serve

Scatter sesame seeds and thinly sliced scallions over the sticky tofu. Serve hot as an appetizer party snack or main dish

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Gochujang is my must-have for that unique heat and tang. Every time gochujang is on the table my family knows we are in for a fun meal and a little sticky finger licking

Storage Tips

Let the sauced nuggets cool before placing in an airtight container. They will keep comfortably in the fridge for three days though they are crispiest fresh. To reheat bake on a lined sheet at 180 C until warmed and the coating is crisp again

Ingredient Substitutions

If you are out of maple syrup try agave nectar or brown rice syrup. For a lower heat version cut the amount of gochujang or mix with a bit of ketchup for extra sweetness. Tamari makes this recipe gluten free and you can swap scallions for chives if needed

Serving Suggestions

Pile nuggets in lettuce wraps or serve over steaming rice for a full meal. They are also a hit as finger food at parties or added to grain bowls with pickled veggies for a Korean inspired lunch

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The Story Behind the Sauce

Gochujang based sauces are classic in Korean cuisine for their perfect harmony of sweet spicy and umami flavors. The combination of maple and gochujang has taken off as part of the swicy trend giving a modern twist to familiar comfort foods like these tofu nuggets

Recipe FAQs

→ How do I make tofu nuggets extra crispy?

For an extra crunch, try air frying the tofu at 200°C (400°F) for 15–18 minutes or bake until deeply golden, flipping halfway through.

→ Can I use a different sweetener instead of maple syrup?

Yes, you can swap maple syrup for agave nectar or another liquid sweetener for a similar consistency and flavor balance.

→ Is this dish gluten-free?

Use tamari instead of soy sauce to keep this dish gluten-free—always double-check other ingredient labels for cross-contamination.

→ What can I serve with these tofu nuggets?

Enjoy them as a snack, appetizer, or main paired with steamed rice, noodles, or a fresh salad for a complete meal.

→ How spicy are the nuggets?

The sauce offers a noticeable kick from gochujang, but you can easily reduce heat by using just 2 tablespoons instead of three.

→ Which tofu works best for this dish?

Extra-firm tofu is best, as it holds its shape when baked and becomes perfectly crisp and satisfying.