Gochujang Tofu
Ingredients:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 24 g (3 tbsp) cornstarch
- 45 ml (3 tbsp) neutral oil
- 2 tbsp gochujang (Korean chili paste)
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) rice vinegar
- 15 ml (1 tbsp) maple syrup or brown sugar
- 15 ml (1 tbsp) sesame oil
- 6 g (2 cloves) garlic
- 2 g (1 tsp) fresh ginger
- 30 ml (2 tbsp) water
- 1 tsp toasted sesame seeds, for garnish
- 320 g (2) green onions
Features:
Nut-Free
Nutrition:
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Press the tofu for at least 15 minutes to remove excess water so it crisps up properly, then cut into 1-inch cubes. Mince the garlic and ginger, and mix the sauce ingredients ahead of time so everything moves quickly once the tofu is frying.
Instructions:
- Coat the Tofu: Toss the cubed tofu with the cornstarch until evenly coated on all sides.
- Sear the Tofu: Heat 2 tbsp oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook for 3-4 minutes per side, until golden and crisp. Remove and set aside.
- Make the Sauce: In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, and water to make the sauce.
- Sauté the Aromatics: Add the remaining 1 tbsp oil to the pan. Add the garlic and ginger and cook for 30 seconds, until fragrant.
- Simmer the Sauce: Pour in the sauce and let it bubble for 1 minute, until it thickens slightly.
- Combine: Return the tofu to the pan and toss to coat evenly in the sauce, cooking for another 1-2 minutes.
- Garnish & Serve: Remove from heat, garnish with sesame seeds and green onions, and serve over rice.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet to keep the tofu from getting soggy.
Tip: Don't skip pressing the tofu — excess moisture is the main reason tofu doesn't crisp up well.
Swap: Reduce the gochujang to 1 tbsp for a milder version, or add a splash of extra water to the sauce to tone down the heat.
Gochujang brings deep, spicy-sweet fermented flavor that's hard to replicate with other chili pastes. Cornstarch on the tofu creates a light crust that holds onto the glossy sauce instead of letting it slide off.
Gochujang Tofu
Ingredients:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 24 g (3 tbsp) cornstarch
- 45 ml (3 tbsp) neutral oil
- 2 tbsp gochujang (Korean chili paste)
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) rice vinegar
- 15 ml (1 tbsp) maple syrup or brown sugar
- 15 ml (1 tbsp) sesame oil
- 6 g (2 cloves) garlic
- 2 g (1 tsp) fresh ginger
- 30 ml (2 tbsp) water
- 1 tsp toasted sesame seeds, for garnish
- 320 g (2) green onions
Equipments:
Features:
Why These Ingredients:
Gochujang brings deep, spicy-sweet fermented flavor that's hard to replicate with other chili pastes. Cornstarch on the tofu creates a light crust that holds onto the glossy sauce instead of letting it slide off.
Prep:
Press the tofu for at least 15 minutes to remove excess water so it crisps up properly, then cut into 1-inch cubes. Mince the garlic and ginger, and mix the sauce ingredients ahead of time so everything moves quickly once the tofu is frying.
Instructions:
- Coat the Tofu: Toss the cubed tofu with the cornstarch until evenly coated on all sides.
- Sear the Tofu: Heat 2 tbsp oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook for 3-4 minutes per side, until golden and crisp. Remove and set aside.
- Make the Sauce: In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, and water to make the sauce.
- Sauté the Aromatics: Add the remaining 1 tbsp oil to the pan. Add the garlic and ginger and cook for 30 seconds, until fragrant.
- Simmer the Sauce: Pour in the sauce and let it bubble for 1 minute, until it thickens slightly.
- Combine: Return the tofu to the pan and toss to coat evenly in the sauce, cooking for another 1-2 minutes.
- Garnish & Serve: Remove from heat, garnish with sesame seeds and green onions, and serve over rice.
