Air Fryer Gochujang Honey Tofu

Name: Air Fryer Gochujang Honey Tofu
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 28 oz (two 14-oz blocks) (800 g) extra-firm tofu, drained, pressed 20 minutes, cut into 1-inch (2.5 cm) cubes; 3 tbsp (60 g) gochujang (Korean chili paste); 2 tbsp (42 g) honey; 2 tbsp (30 ml) soy sauce; 1 tbsp (15 ml) toasted sesame oil; 1 tbsp (15 ml) unseasoned rice vinegar; 3 cloves (9 g) garlic, finely grated or minced; 2 tsp (4 g) fresh ginger, peeled and finely grated; 1 tbsp (8 g) cornstarch; 2 tsp (10 ml) neutral oil such as avocado or canola; 2 whole (30 g) scallions, thinly sliced (optional); 2 tsp (6 g) toasted sesame seeds (optional)

From the MyKitchenBank Kitchen

Cubes of extra-firm tofu soak up a sweet, spicy, garlicky gochujang-honey marinade, then crisp in the air fryer with a thin cornstarch coating. A reserved portion of the marinade gets brushed on at the end for a sticky, glossy finish.

Prep: 20 min
Cook: 28 min
Wait: 50 min
Total: 1 hr 38 min
Makes: About 4 cups (4 servings), cooked in 2 batches

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Ingredients

4 servings

28 oz (two 14-oz blocks) (800 g) extra-firm tofu, drained, pressed 20 minutes, cut into 1-inch (2.5 cm) cubes
For the marinade
3 tbsp (60 g) gochujang (Korean chili paste)
2 tbsp (42 g) honey
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) toasted sesame oil
1 tbsp (15 ml) unseasoned rice vinegar
3 cloves (9 g) garlic, finely grated or minced
2 tsp (4 g) fresh ginger, peeled and finely grated
For air frying
1 tbsp (8 g) cornstarch
2 tsp (10 ml) neutral oil such as avocado or canola
To finish
2 whole (30 g) scallions, thinly sliced (optional)
2 tsp (6 g) toasted sesame seeds (optional)

Equipment (7)

5- to 6-quart (4.7-5.7 L) basket air fryer
Large mixing bowl
Small bowl for the reserved glaze
Clean kitchen towels or paper towels for pressing
Heavy skillet or cans to weigh down the tofu
Silicone brush
Microplane or fine grater

Steps

Before you start

Use extra-firm or super-firm tofu. Soft and medium tofu fall apart in the air fryer.
Plan on 20 minutes to press the tofu and 30 minutes to marinate it, so about 50 minutes of waiting before cooking.
This recipe is for a 5- to 6-quart (4.7-5.7 L) basket air fryer. The tofu cooks in two batches so it crisps instead of steaming.
Gochujang brands vary in heat and saltiness. Taste a little before you start and adjust the honey if yours is very spicy.

1
Press the tofu
- Drain the tofu blocks and set them on a folded clean kitchen towel on a plate.
- Cover with another towel and set a heavy skillet or a few cans on top.
- Press for 20 minutes so excess water drains out and the tofu can absorb the marinade.
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Ready when: The towels are damp and the tofu feels noticeably firmer and drier on the surface
Tip: Do not press so hard that the blocks crack. Gentle, steady weight is enough.
2
Mix the marinade
- In a large bowl, whisk the gochujang, honey, soy sauce, toasted sesame oil, rice vinegar, grated garlic and grated ginger until completely smooth with no streaks of paste.
- Spoon about 3 tablespoons (45 ml) of the marinade into a small bowl and set it aside for glazing later.
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Ready when: The marinade is glossy, uniform brick red and pourable like thick syrup
Tip: Warm the honey for 10 seconds in the microwave if it is stiff and hard to whisk in.
3
Cube and marinate
- Pat the pressed tofu dry and cut it into 1-inch (2.5 cm) cubes.
- Add the cubes to the large bowl of marinade and fold gently with a spatula until every side is coated.
- Let it sit at room temperature for 30 minutes, folding once halfway through.
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Ready when: The cubes look evenly stained red-orange on all sides
Tip: Fold gently. Stirring hard breaks the corners off the cubes.
4
Preheat the air fryerOven 375°F / 190°C
- About 5 minutes before the marinating time ends, preheat the air fryer to 375°F (190°C) for 3 to 4 minutes.
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Ready when: The display shows 375°F (190°C) or the preheat light turns off
Tip: A hot basket helps the coating set quickly so the tofu does not stick.
5
Coat for crispness
- Lift the tofu from the marinade with a slotted spoon, letting the excess drip back into the bowl.
- Transfer the cubes to a clean, dry bowl.
- Sprinkle with the cornstarch and drizzle with the neutral oil.
- Toss gently until the cubes are lightly coated with no dry white patches.
- Discard the used marinade left in the large bowl, since it has touched raw tofu and won't be cooked.
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Ready when: Each cube has a thin, matte, slightly tacky coating with no loose cornstarch
Tip: Do not pour the leftover marinade into the glaze. Use only the portion you set aside earlier.
6
Air fry batch oneOven 375°F / 190°C
- Lightly oil the basket.
- Place half of the cubes (about 400 g) in a single layer with a little space between each cube.
- Air fry at 375°F (190°C) for 12 minutes, shaking the basket firmly at the 6-minute mark so the cubes brown on all sides.
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Ready when: The edges are deep reddish-brown and dry, and the cubes feel firm and crisp when tapped with a spoon
Tip: Overcrowding traps steam. Keep to one layer for the crispiest result.
7
Air fry batch twoOven 375°F / 190°C
- Tip the first batch into a clean large bowl.
- Place the remaining cubes in the basket in a single layer and air fry at 375°F (190°C) for 12 minutes, shaking at the 6-minute mark, until they match the first batch.
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Ready when: The edges are deep reddish-brown and dry, and the cubes feel firm and crisp
Tip: Watch the last 2 minutes. The honey in the coating can darken fast. Lower to 350°F (175°C) if the edges look nearly black.
8
Glaze and serve
- Add the second batch to the bowl with the first.
- Drizzle with the reserved 3 tablespoons (45 ml) of marinade and toss gently while the tofu is still hot so the glaze clings and turns sticky.
- Scatter with sliced scallions and toasted sesame seeds.
- Serve right away over rice or in lettuce cups.
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Ready when: Every cube is glossy and lightly sticky, with the crisp edges still intact
Tip: Glaze just before serving. The crust softens if the glazed tofu sits more than 10 minutes.

Good to know

Tips

Pressing is the most important step. Wet tofu will steam and turn soft instead of crisping.
Cut the cubes the same size, about 1 inch (2.5 cm), so they finish at the same time.
Because of the honey, the coating browns fast. Check at 10 minutes if your air fryer runs hot.
For more heat, stir 1 teaspoon of gochugaru (Korean chili flakes) into the reserved glaze.

Make ahead

Press, cube and marinate the tofu in the fridge in an airtight container for up to 24 hours. Keep the reserved glaze in a separate covered container. Let the tofu sit at room temperature for 15 minutes before coating and air frying.

Storage & reheating

Room temperature: up to 2 hours. Fridge: store cooled tofu in an airtight container for up to 4 days. Freezer: freeze on a tray, then bag, for up to 2 months. Reheat in the air fryer at 375°F (190°C) for 4 to 5 minutes, shaking once, until hot and crisp. Microwaving makes it soft.

Substitutions

honey → maple syrup or agave. Use the same amount. It makes the dish vegan, and the flavor is slightly less floral.
soy sauce → tamari. Use the same amount for a gluten-free option. Also check that your gochujang is gluten-free, since some brands contain wheat.
cornstarch → potato starch or arrowroot. Use the same amount. Both give a light, crisp crust.
unseasoned rice vinegar → fresh lime juice or apple cider vinegar. Use the same amount. The flavor will be a little sharper.