why make this recipe
Gochujang Tofu is a delicious and spicy dish that brings a taste of Korean cuisine into your home. It’s perfect for both vegans and non-vegans alike, and it’s packed with flavor. The cripsy tofu pairs wonderfully with the rich, sweet, and spicy gochujang sauce. This dish is easy to whip up, making it a great option for busy weeknight dinners or meal prep. Plus, tofu is a healthy source of protein!
how to make Gochujang Tofu
Ingredients :
- 1 pack extra-firm tofu (12-14oz)
- 2 tbsp avocado oil (can sub 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 sub 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 with a clean kitchen towel, paper towel, or a tofu press.
- Rip the tofu into nuggets or cut it into cubes and toss together with 1 tablespoon of avocado oil and cornstarch.
- Spread the tofu onto a baking sheet and bake for 20-25 minutes until crispy.
- Mix the Gochujang sauce ingredients together and set it aside.
- Heat the remaining tablespoon of avocado oil in a large pan on medium-high heat. Add the garlic and ginger and sauté for 1-2 minutes.
- Add the Gochujang sauce and crispy tofu, mixing together until evenly coated.
- Optionally, top the tofu with sliced scallions and serve.
how to serve Gochujang Tofu
Gochujang Tofu can be served on its own or as part of a larger meal. It goes well over rice or noodles, and it can also be enjoyed with a side of vegetables. For a complete meal, serve it with steamed broccoli or a fresh salad.
how to store Gochujang Tofu
If you have leftovers, store the Gochujang Tofu in an airtight container in the fridge. It will be good for up to 3 days. To reheat, you can use an oven or a skillet to keep the tofu crispy.
tips to make Gochujang Tofu
- Make sure to press the tofu well to remove excess moisture. This will help it get crispy.
- Adjust the amount of gochujang based on your spice preference. You can add more for extra heat!
- If you want a sweeter sauce, increase the amount of brown sugar or honey in the recipe.
variation
For a variation, you can add vegetables like bell peppers and snap peas while sautéing the garlic and ginger. These will add color and nutrition to your dish.
FAQs
Can I use soft tofu for this recipe?
It’s best to use extra-firm tofu for this dish, as it holds its shape better when baked.
What can I substitute for Gochujang?
If you can’t find gochujang, you can try using a mix of miso paste and chili paste as a substitute, but the flavor will be different.
Is this recipe gluten-free?
Yes, as long as you use tamari instead of soy sauce, this recipe can be made gluten-free.
Gochujang Tofu
Ingredients
Method
- Preheat the oven to 425°F and line a baking pan with parchment paper.
- Press as much liquid out of the tofu as possible with a clean kitchen towel, paper towel, or a tofu press.
- Rip the tofu into nuggets or cut it into cubes and toss together with 1 tablespoon of avocado oil and cornstarch.
- Spread the tofu onto a baking sheet and bake for 20-25 minutes until crispy.
- Mix the Gochujang sauce ingredients together and set it aside.
- Heat the remaining tablespoon of avocado oil in a large pan on medium-high heat. Add the garlic and ginger and sauté for 1-2 minutes.
- Add the Gochujang sauce and crispy tofu, mixing together until evenly coated.
- Optionally, top the tofu with sliced scallions and serve.
