Description
Spice up your vegan menu with this Gochujang Korean Tofu recipe. Crispy tofu cubes are coated in a flavorful gochujang sauce, creating a mouthwatering dish that pairs perfectly with rice or noodles.
Ingredients
Scale
Tofu:
- 1 block (14 oz) extra-firm tofu (pressed and cut into 1-inch cubes)
- 1 tablespoon cornstarch
- 2 tablespoons neutral oil (like avocado or vegetable)
- 2 green onions (sliced)
- 1 teaspoon sesame seeds for garnish
Gochujang Sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon grated ginger
- 2 tablespoons water (to thin, if needed)
Instructions
- Prepare Tofu: Pat tofu dry and coat with cornstarch.
- Make Gochujang Sauce: Sauté garlic and ginger. Add gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, and water. Cook until thickened.
- Combine: Toss tofu in the sauce, then cook briefly.
- Garnish: Top with green onions and sesame seeds. Serve hot with rice or noodles.
In a skillet, cook tofu until crispy. Set aside.
Notes
- Adjust spice level with more or less gochujang.
- Try baking or air frying tofu for a lower-oil option.
- Enhance with veggies like broccoli or bell peppers for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 5g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 0mg
