Description
Enjoy the bold flavors of Korean cuisine with this Gochujang Korean Tofu recipe. Crispy tofu cubes are coated in a spicy-sweet sauce made with gochujang and served with steamed rice or noodles for a satisfying vegan meal.
Ingredients
Scale
Tofu:
- 14 ounces extra-firm tofu, pressed and cubed
Batter:
- 2 tablespoons cornstarch
Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons gochujang
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or brown sugar
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
Garnish:
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- Press and Prep Tofu: Press tofu for 15 minutes, then cube it. Coat tofu cubes in cornstarch.
- Fry Tofu: Fry tofu in oil until golden and crispy.
- Make Sauce: Combine gochujang, soy sauce, vinegar, maple syrup, garlic, and ginger.
- Coat Tofu: Pour sauce over tofu, cook until thickened.
- Garnish and Serve: Garnish with green onions and sesame seeds. Serve hot with rice or noodles.
Notes
- For a milder version, reduce gochujang to 1 tablespoon and add 1 teaspoon of maple syrup.
- For a lower-oil option, roast tofu at 400°F (200°C) for 25 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 190
- Sugar: 4g
- Sodium: 540mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 0mg
