Spicy Gochujang Tofu

Korean-inspired spicy tofu with gochujang — air-fried and vegan.
Not traditional, but I wanted to make something simple, saucy, and full of gochujang flavor. I put allulose in this cause I’m pre-diabetic, but regular sugar would work in this.

Link: https://www.mydiabeticplate.com/spicy-tofu/

Ingredients

For the Tofu:
1 block extra-firm tofu pressed 15 minutes
1 tbsp soy sauce or coconut aminos
1 tsp cornstarch for crispy texture
Spray of avocado oil or olive oil

For the Sauce:
1 ½ tbsp gochujang Korean chili paste — adjust for spice level
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp allulose
2 tbsp warm water
1 clove garlic grated
1 tsp fresh ginger grated
1 tsp sesame seeds
1 green onion sliced

Instructions:

Pat dry the tofu, cut it into cubes, and toss with soy sauce and cornstarch. This helps create that crispy tofu texture that holds up to the sauce.

Place tofu in the air fryer at 400°F (200°C) for 12–14 minutes, shaking halfway through. The tofu should be lightly blistered and firm.

In a medium bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, sweetener, garlic, and ginger. Add a splash of warm water until smooth.

Add your crispy tofu to the bowl and toss until coated and glossy. Sprinkle sesame seeds and green onions on top.