Broiled Fluffy Sweet Spicy Korean Tofu Puffs (No-Fail Egg-Free)
Experience the ultimate texture contrast with these crispy-edged, cloud-soft tofu puffs, glazed in a sticky-sweet and fiery Korean-inspired sauce. This no-fail, egg-free recipe uses the broiler for a quick, high-heat finish that delivers restaurant-quality flavor in under 20 minutes.
Ingredients
Ingredients
- 1 block Extra Firm Tofu 14 oz/400g block, pressed and cut into 1-inch cubes
- 2 tbsp Cornstarch For coating
- 2 tbsp Gochujang Korean fermented chili paste
- 1 tbsp Soy Sauce Or Tamari for gluten-free
- 1 tbsp Maple Syrup Or honey (not vegan)
- 1 tsp Sesame Oil Toasted
- 1 tsp Rice Vinegar For acidity
- 1 tsp Fresh Ginger Grated
- 1 clove Garlic Minced
- 1 tbsp Neutral Oil Canola or vegetable for brushing
- 1 tsp Sesame Seeds For garnish
- 1 tbsp Green Onion Thinly sliced for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or toaster oven at 350°F (175°C) for 5 minutes to regain crispiness; microwaving will make them soft. Make-Ahead Tip: You can press and cut the tofu up to 24 hours in advance. Keep refrigerated in a sealed container. Variations: Add a pinch of cayenne pepper to the glaze for extra heat, or a teaspoon of lime juice for a citrusy kick. If you don't have a broiler, bake in a preheated oven at 425°F (220°C) for 20-25 minutes, flipping halfway through.