Air fryer recipe · Mains
Spicy Korean Tofu
Crisp tofu cubes tossed in a fiery gochujang glaze.
- 18 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 155kcal
- 10.5 gprotein
- 12.4 gcarbs
- 8.0 gfat
- 0.6 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- tofu400 g
- cornflour3 tbsp
- gochujang2 tbsp
- soy sauce1 tbsp
- honey1 tbsp
- garlic2 cloves
Method
Press and cube
Drain and press the firm tofu for 10 minutes, then cut it into cubes and toss with the cornflour. Pressing squeezes out water so the tofu crisps instead of steaming, and the cornflour builds a light, crunchy shell.
Make the glaze
Mix the gochujang, soy sauce, honey and grated garlic into a smooth, spicy glaze. The honey balances the heat of the gochujang and helps the glaze turn sticky and glossy when it hits the hot cubes later.
Air fry
Spread the cubes in a single layer and spray lightly with oil, then air fry at 190°C for 15 min, shaking once, until crisp and golden. The single layer and a shake midway let every side firm up and brown evenly.
Glaze and finish
Toss the hot cubes in the glaze, then air fry at 190°C for 3 min until crisp, evenly coated and hot through. The short second cook sets the glaze onto the tofu so it turns sticky and shiny instead of runny. Serve hot.
