Air fryer recipe · Starters
Sticky Gochujang Air-Fryer Tofu
Fiery-sweet Korean glaze clinging to crisp tofu edges for a glossy, lip-tingling bite.
- 24 minTotal time
- 195°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 130kcal
- 8.6 gprotein
- 9.6 gcarbs
- 7.5 gfat
- 0.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Firm tofu, pressed and cubed400 g
- Gochujang paste2 tbsp
- Honey or maple syrup1 tbsp
- Cornflour3 tbsp
- Toasted sesame oil1 tsp
- Spring onion, sliced2 stalks
Method
Prep and coat
Press the tofu firmly to drive off the moisture, then cube it into bite-sized pieces. Toss the cubes in cornflour until evenly dusted, which gives the glaze a dry, crisp surface to grip later.
Mix the glaze
Whisk the gochujang, honey and sesame oil with a splash of warm water into a smooth, pourable sauce. Taste and balance the heat with a touch more sweetener if you prefer a gentler burn.
First crisp
Air-fry the plain coated tofu for 8 minutes at 195C to set a dry shell. This base layer keeps the cubes from going soggy once the sticky glaze hits them, so they hold a bit of crunch.
Glaze and finish
Toss the part-cooked tofu in the gochujang glaze until every cube is lacquered red. Return to the basket and air-fry at 195C for 7 min until sticky and caramelised, then scatter with the spring onion.
