Cashew Gochujang Tofu Recipe
Discover the ultimate Cashew Gochujang Tofu recipe—crispy tofu tossed in a creamy, spicy cashew sauce with bold Korean-inspired flavors. Easy, vegan, and perfect for weeknights!
Ingredients
- For the Tofu
- 14 oz 400 g firm or extra-firm tofu, pressed
- 3 tablespoon all-purpose flour or cornstarch for gluten-free
- ½ teaspoon garlic powder or any spice mix
- 1 tablespoon neutral oil for pan-frying, or more as needed
- For the Sauce
- ½ cup raw cashews soaked (see tip below)
- 2 tablespoon gochujang adjust to spice preference
- 2 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar or apple cider vinegar
- ½ cup water more if needed to thin sauce
- Optional Garnishes
- 1 teaspoon toasted sesame seeds
- 2 scallions thinly sliced
- Fresh cilantro or parsley leaves
Instructions
- Prep the tofu: Press the tofu to remove excess water. Slice into cubes or rectangles.
- Coat and crisp: Toss tofu pieces in flour and seasonings. Pan-fry, air-fry, or bake until golden and crispy.
- Make the sauce: Blend soaked cashews with gochujang, soy sauce, vinegar, and water until silky smooth. Adjust seasoning to taste.
- Combine: Toss the hot, crispy tofu in the cashew-gochujang sauce until well-coated.
- Serve: Plate over rice, noodles, or steamed veggies for a complete meal. Garnish with sesame seeds, scallions, or cilantro.