Comments on: Crispy Baked Gochujang Tofu (Korean-Inspired)

By: Support @ Minimalist Baker

Support @ Minimalist Baker — Tue, 13 Jun 2023 14:15:46 +0000

In reply to Lisa. Amazing! Thank you for sharing, Lisa! xo

By: Lisa

Lisa — Tue, 13 Jun 2023 01:00:37 +0000

This was a huge hit! I ended up pan frying the tofu instead of baking since it was too hot to turn on my oven. Served it with the cabbage and apple slaw and some rice. We didn’t add any extra spice (we love spice but not so much for the kids). Super yummy! Thanks!

By: Support @ Minimalist Baker

Support @ Minimalist Baker — Fri, 09 Jun 2023 15:35:12 +0000

In reply to Hedda. Hi Hedda, sorry to hear you didn't enjoy the texture! It does have a more firm texture, which we enjoy, but it shouldn't be rubbery. Baking for less time or crumbling the tofu into larger pieces will create a less firm texture if you're up for giving it another try.

By: Hedda

Hedda — Fri, 09 Jun 2023 05:56:47 +0000

Sauce was very good, but the tofu was like crispy rubber. This was not a successful dish, in my opinion, but I will retain the sauce portion of the recipe for other things. I may try it with softer tofu, so that my mouth feel is happier.