Swicy Maple-Gochujang Tofu Nuggets (Print Version)
Crispy tofu nuggets in maple-gochujang glaze, balancing sweet heat for a bold, flavorful plant-based dish.
# Ingredients:
→ Tofu Nuggets
01 -
400 g extra-firm tofu, pressed and cut into 2.5 cm cubes
02 -
2 tablespoons cornstarch
03 -
1/2 teaspoon garlic powder
04 -
1/2 teaspoon onion powder
05 -
1/4 teaspoon salt
06 -
2 tablespoons neutral oil, such as grapeseed or canola
→ Swicy Maple-Gochujang Sauce
07 -
3 tablespoons gochujang (Korean chili paste)
08 -
3 tablespoons pure maple syrup
09 -
1 tablespoon soy sauce, or tamari for gluten-free
10 -
1 tablespoon rice vinegar
11 -
1 tablespoon toasted sesame oil
12 -
1 teaspoon freshly grated ginger
13 -
1 garlic clove, minced
→ Garnishes
14 -
1 tablespoon sesame seeds
15 -
2 scallions, thinly sliced
# Steps:
01 -
Preheat oven to 220°C. Line a baking sheet with parchment paper.
02 -
In a mixing bowl, toss tofu cubes with cornstarch, garlic powder, onion powder, and salt until evenly coated. Drizzle with neutral oil and toss again.
03 -
Arrange tofu in a single layer on the prepared baking sheet. Bake for 25 to 30 minutes, turning halfway through, until golden and crisp.
04 -
While tofu bakes, combine gochujang, maple syrup, soy sauce, rice vinegar, sesame oil, ginger, and minced garlic in a small saucepan. Simmer over medium-low heat, stirring frequently, for 2 to 3 minutes until glossy and slightly thickened. Remove from heat.
05 -
Transfer hot tofu nuggets to a large bowl. Pour the warm sauce over and toss gently until thoroughly coated.
06 -
Serve immediately, topped with sesame seeds and sliced scallions.
# Notes:
01 -
For extra crunch, air fry the tofu at 200°C for 15 to 18 minutes.
02 -
A squeeze of lime brightens the flavor, or substitute agave nectar for maple syrup if desired.
03 -
Serve with steamed rice or enjoy as a party snack.
04 -
To reduce spiciness, decrease gochujang to 2 tablespoons.