why make this recipe
Gochujang Tofu is a delightful dish that brings a kick of flavor and nutrition to your table. It combines protein-rich tofu with the unique taste of Gochujang, a spicy Korean chili paste. This recipe is not only simple to make but also offers a great alternative for anyone looking to add more plant-based meals to their diet. Plus, it’s customizable depending on your spice preference. Enjoy it on its own or pair it with rice or vegetables for a satisfying meal.
how to make Gochujang Tofu
Ingredients
- 1 pack extra-firm tofu (12-14oz)
- 2 tbsp avocado oil (can substitute vegetable oil)
- 2 tbsp cornstarch
- 1 tbsp minced ginger
- 2 garlic cloves, minced
- 2 scallions, sliced (optional)
- 3 tbsp Gochujang
- 1 tbsp soy sauce (can substitute tamari)
- 1 tbsp brown sugar (or honey)
- 2 tsp rice vinegar
Directions
- Preheat the oven to 425 degrees F and line a baking pan with parchment paper.
- Press as much liquid out of the tofu as possible using a clean kitchen towel, paper towel, or tofu press.
- Tear the tofu into nuggets or cut into cubes. Toss the tofu with 1 tbsp of avocado oil and cornstarch.
- Spread the tofu on the baking sheet and bake for 20-25 minutes until crispy.
- Mix the Gochujang sauce ingredients together in a bowl and set aside.
- Heat the remaining tbsp of avocado oil in a large pan over medium-high heat. Add the minced garlic and ginger, and sauté for 1-2 minutes.
- Add the Gochujang sauce and crispy tofu to the pan. Mix well until the tofu is evenly coated.
- Optionally, top the tofu with sliced scallions before serving. Enjoy!
how to serve Gochujang Tofu
You can serve Gochujang Tofu on a bed of steamed rice or alongside your favorite vegetables. It can also be enjoyed in lettuce wraps for a fresh, crunchy bite. For added flavor, consider garnishing with sesame seeds or additional sliced scallions.
how to store Gochujang Tofu
If you have leftovers, you can store Gochujang Tofu in an airtight container in the refrigerator for up to three days. To reheat, place the tofu in a pan over medium heat until warmed through. For a crispier texture, you may want to quickly sauté it again.
tips to make Gochujang Tofu
- Ensure you press the tofu well to remove excess moisture for a crispy finish.
- Adjust the amount of Gochujang based on your spice tolerance—add more for extra heat or reduce it for a milder flavor.
- Experiment with adding veggies like bell peppers or broccoli to the pan when sautéing for a complete meal.
variation
You can switch up the sauce by using different ingredients like sriracha for heat, or add some lime juice for a tangy twist. You can also use tempeh instead of tofu for a different texture.
FAQs
Q: Can I use soft tofu for this recipe?
A: It’s better to use extra-firm tofu for this recipe, as soft tofu can break apart and won’t crisp up well.
Q: Is Gochujang spicy?
A: Yes, Gochujang has a distinct spiciness, but it’s balanced with sweetness. You can adjust the quantity based on your preference.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the tofu and sauce in advance. Just combine them together and sauté before serving for the best flavor and texture.
Gochujang Tofu
Ingredients
For the Tofu
- 1 pack extra-firm tofu (12-14oz)
- 2 tbsp avocado oil (can substitute vegetable oil)
- 2 tbsp cornstarch
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- 2 scallions sliced (optional)
For the Gochujang Sauce
- 3 tbsp Gochujang
- 1 tbsp soy sauce (can substitute tamari)
- 1 tbsp brown sugar (or honey)
- 2 tsp rice vinegar
Instructions
Preparation
- Preheat the oven to 425 degrees F and line a baking pan with parchment paper.
- Press as much liquid out of the tofu as possible using a clean kitchen towel, paper towel, or tofu press.
- Tear the tofu into nuggets or cut into cubes. Toss the tofu with 1 tbsp of avocado oil and cornstarch.
Baking the Tofu
- Spread the tofu on the baking sheet and bake for 20-25 minutes until crispy.
Making the Sauce
- Mix the Gochujang sauce ingredients together in a bowl and set aside.
Cooking
- Heat the remaining tbsp of avocado oil in a large pan over medium-high heat. Add the minced garlic and ginger, and sauté for 1-2 minutes.
- Add the Gochujang sauce and crispy tofu to the pan. Mix well until the tofu is evenly coated.
- Optionally, top the tofu with sliced scallions before serving.