Crispy Gochujang Tofu Fingers — a plant-based Other recipe by BOSH!
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Crispy Gochujang Tofu Fingers

We are absolutely obsessed with these right now. Crispy, golden tofu fingers coated in sticky, spicy gochujang sauce hit that perfect sweet-heat spot every single time. The outside gets this incredible crunch from the cornflour coating and the shallow fry, and then that gochujang glaze just clings to every bit of it. It's the kind of thing you make once and then find yourself craving it the rest of the week. Ready in 25 minutes and genuinely impressive; make these tonight.

Cook: 25 min
Serves 2

Before You Start

  • 2x 280g packets extra firm tofu drained
  • Large mixing bowl
  • Large frying pan
  • Small frying pan
  • Saucepan
  • Whisk
  • Tongs
  • Plate for draining tofu

Ingredients

  • 2 x 280g packets of extra firm tofu - drained
  • 6 tbsp cornflour
  • vegetable oil for frying
  • Salt & pepper to taste
  • 1 ½ tbsp gochujang paste
  • 2 tbsp soy sauce
  • 5 tbsp maple syrup
  • 2 tbsp toasted sesame oil
  • 2 tbsp tomato purée
  • 2 tbsp sesame seeds
  • 1 tbsp brown sugar
  • 30ml water
  • 1 lime
  • 180g Jasmine rice
  • 2 tsp plant-based butter
  • 100ml water
  • 60g kimchi
  • 4 spring onions

Method

1

Prepare the tofu 

  • Slice the tofu in half lengthways then cut each half into 4 fingers and place into a mixing bowl
  • Add the cornflour and a good pinch of salt and pepper
  • Toss (or stir) to completely coat the tofu pieces
2

Cook the tofu 

  • Warm 1cm of vegetable oil in a pan over a medium heat until the end of a wooden spoon bubbles gently
  • Once warm enough, add the coated tofu chunks to the pan and fry, turning constantly with tongs until golden and really crispy (approx 10 mins)
  • Once cooked, transfer the tofu pieces to the plate and leave to drain
3

Make the sauce 

  • Place a small frying pan over a medium heat and pour in your sesame oil
  • Once it's warm, stir in the gochujang paste followed by the soy sauce, maple, tomato puree, sesame seeds, water, brown sugar and juice of a lime
  • Whisk the mixture all together, turn the heat down and allow to reduce for 10 minutes until it’s sticky 
4

Cook the rice 

  • Melt the plant-based butter in a saucepan then add the jasmine rice and toast in the butter for a minute
  • Before it starts to brown, add the water and stir the rice bringing it to the boil
  • Once boiling, turn down the heat to a simmer and cook until all the water is absorbed
  • If the rice is still hard, add a little more water until cooked
  • Finally chop the spring onions and stir through your rice along with the kimchi - keeping some for the top
5

Time to serve 

  • Grab your crispy tofu pieces and pop them into a large bowl
  • Tip your sauce into the bowl and toss until the tofu is completely coated
  • Bowl up the rice and top with your tofu fingers, and serve with a sprinkle of sesame seeds and spring onions

Tips & Variations

  • Press your tofu properly: Even 10 minutes under a heavy pan or in a tofu press makes a real difference to how crispy it gets. Don't skip this step if you can help it.
  • Adjust the heat: Gochujang varies in spice level depending on the brand. Start with a little less if you're not sure, taste the sauce, and build it up from there.
  • Serve it right away: These are at their absolute best straight out of the pan while the coating is still crispy. If you're making them for people, have everything else ready to go before you start frying.

Why This Works

The trick here is the cornflour coating before frying. It creates this light, crispy shell that holds up to the sauce without going soggy, which is the thing that makes or breaks a tofu dish. We also find that pressing the tofu really well beforehand makes a huge difference. The drier it is going in, the crispier it comes out. Trust us on this one.