Gochujang Glazed Tofu Balls
Gochujang Glazed Tofu Balls
Ingredients
For the Tofu Balls
- 1 pound extra-firm tofu, pressed and crumbled
- 2 tablespoons gochujang
- 2 tablespoons peanut butter, creamy
- 1 tablespoon soy sauce
- 2 garlic, cloves, grated
- 1/2 cup breadcrumbs, panko or golden
- 2 tablespoons water
- 1 teaspoon vegetable oil, for baking sheet
For the Gochujang Glaze
- 3 tablespoons gochujang
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
For Serving
- 4 cups cooked rice, warm
- 1 tablespoon white sesame seeds, for garnish
- 2 green onions, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with vegetable oil or line with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the pressed and crumbled tofu, 2 tablespoons gochujang, peanut butter, 1 tablespoon soy sauce, grated garlic, breadcrumbs, and water. Mix thoroughly with a spoon until well combined, then knead by hand for a few minutes to ensure all ingredients are evenly distributed and the mixture is cohesive.
⏱️ 10 min
- 3
Scoop small, uniform portions of the tofu mixture (about 1 1/2 tablespoons each) and roll them into balls. Place the formed tofu balls onto the prepared baking sheet, ensuring they are not touching.
⏱️ 10 min
- 4
Bake the tofu balls for 20-25 minutes, or until they are firm on the outside and lightly golden. If using an air fryer, cook at 375°F (190°C) for 15-20 minutes, shaking the basket halfway through.
⏱️ 25 min•🌡️ 400
- 5
While the tofu balls are baking, prepare the glaze. In a small bowl or measuring cup, whisk together 3 tablespoons gochujang, maple syrup, rice vinegar, and 1 tablespoon soy sauce.
⏱️ 3 min
- 6
Pour the glaze mixture into a small saucepan or skillet. Bring to a simmer over medium heat, stirring constantly with a wooden spoon, until the glaze thickens and becomes glossy, about 3-5 minutes.
⏱️ 5 min
- 7
Once the tofu balls are cooked, add them directly into the simmering glaze in the pan. Toss and stir gently to ensure each tofu ball is thoroughly coated in the sticky, reddish-brown glaze.
⏱️ 2 min
- 8
Serve the glazed tofu balls immediately over warm cooked rice. Garnish generously with white sesame seeds and chopped green onions.
Kitchen Tools
Nutrition Facts (per serving)
Gochujang Glazed Tofu Balls
Ingredients
For the Tofu Balls
- 1 pound extra-firm tofu, pressed and crumbled
- 2 tablespoons gochujang
- 2 tablespoons peanut butter, creamy
- 1 tablespoon soy sauce
- 2 garlic, cloves, grated
- 1/2 cup breadcrumbs, panko or golden
- 2 tablespoons water
- 1 teaspoon vegetable oil, for baking sheet
For the Gochujang Glaze
- 3 tablespoons gochujang
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
For Serving
- 4 cups cooked rice, warm
- 1 tablespoon white sesame seeds, for garnish
- 2 green onions, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with vegetable oil or line with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the pressed and crumbled tofu, 2 tablespoons gochujang, peanut butter, 1 tablespoon soy sauce, grated garlic, breadcrumbs, and water. Mix thoroughly with a spoon until well combined, then knead by hand for a few minutes to ensure all ingredients are evenly distributed and the mixture is cohesive.
⏱️ 10 min - 3
Scoop small, uniform portions of the tofu mixture (about 1 1/2 tablespoons each) and roll them into balls. Place the formed tofu balls onto the prepared baking sheet, ensuring they are not touching.
⏱️ 10 min - 4
Bake the tofu balls for 20-25 minutes, or until they are firm on the outside and lightly golden. If using an air fryer, cook at 375°F (190°C) for 15-20 minutes, shaking the basket halfway through.
⏱️ 25 min•🌡️ 400 - 5
While the tofu balls are baking, prepare the glaze. In a small bowl or measuring cup, whisk together 3 tablespoons gochujang, maple syrup, rice vinegar, and 1 tablespoon soy sauce.
⏱️ 3 min - 6
Pour the glaze mixture into a small saucepan or skillet. Bring to a simmer over medium heat, stirring constantly with a wooden spoon, until the glaze thickens and becomes glossy, about 3-5 minutes.
⏱️ 5 min - 7
Once the tofu balls are cooked, add them directly into the simmering glaze in the pan. Toss and stir gently to ensure each tofu ball is thoroughly coated in the sticky, reddish-brown glaze.
⏱️ 2 min - 8
Serve the glazed tofu balls immediately over warm cooked rice. Garnish generously with white sesame seeds and chopped green onions.