Gochujang Glazed Tofu Sticks
Sticky-sweet-spicy perfection! These crispy tofu sticks are double-dipped in a savory batter, fried until golden, then tossed in a fiery-sweet gochujang glaze. Packing a massive 35g of plant-based protein per serving (70g protein total), this Korean-inspired vegan recipe delivers lots of flavor. Perfect for high-protein meal prep – make a batch on Sunday and reheat for instant lunches or post-workout snacks all week! That's what I have been doing!
2 Servings
Per Serving: ~35g protein (70g total)
- 1 Block Extra Firm High-Protein Tofu (Can be subbed for regular extra-firm)
- 1/3 Cup Plant-Based Milk (I used Maïzly's Original Corn Milk)
- 1/4 Cup Plant-Based Milk (To pour in during whisking)
- 1/2 Cup Cornstarch
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1/2 Cup All-Purpose Flour (Sub with Tapioca flour to make gluten-free)
- Neutral Oil (For frying)
- 4 Tbsp Gochujang Paste (Vegan)
- 1/4 Cup Plant-Based Milk
- 1 Tbsp Coconut Aminos (Can sub with soy sauce)
- 1 Tbsp Rice Vinegar
- 1 Tbsp Maple Syrup
- 1 Tsp Toasted Sesame Oil
- 1 Tbsp White Miso Paste (Can sub for 1/2 tbsp red miso paste)
- 2 Garlic Clove (Minced)
- Toasted Sesame Seeds
- Sliced Scallions
- Lime Wedges
- Press & Cut Tofu
Pat tofu dry from excess water.
Slice into ~1 inch thick sticks (~3.5-inch long).
Pat dry. - Make Batter
Whisk plant milk, cornstarch, garlic powder, onion powder, and flour until smooth.
Add the additional 1/4 cup plant milk while whisking. - Fry Tofu Sticks
Heat 1/2 inch oil in a skillet to 350°F.
Dip tofu sticks in batter, letting excess drip.
Fry 4-5 minutes per side or just keep flipping until golden. - Prepare Glaze
Combine gochujang glaze ingredients in a saucepan over low/medium heat.
Simmer 3-4 minutes until glossy and thick. - Glaze & Finish
Toss fried tofu sticks in warm glaze until fully coated.
- Serve
Sprinkle with sesame seeds and scallions.
Serve with lime wedges.
Thank you for printing this recipe, I know you're going to love it!
Your foodie friend,
Roma B @itsromab