Crispy Spicy Korean Gochujang Tofu
These super crispy spicy Korean gochujang tofu are really flavorful & addictive ! This healthy dish is ready under 30 mins & is naturally vegan.
Servings 2 servings
- 1 14 ounce block extra firm tofu drained, pressed and cubed ( see notes )
- 1 ½ tablespoons cornstarch
- ½ teaspoon salt
- 1 tablespoon gochujang paste
- 1 tablespoon soy sauce or tamari
- 2 teaspoons sesame oil
- 2 teaspoons maple syrup
- 4 cloves garlic minced
Place your tofu along with cornstarch and salt into a zip top bag. Toss the bag until the tofu are well coated.
Heat up a tablespoon of neutral oil in a non-stick pan / cast iron pan on medium heat. Place the tofu in a layer, and let it cook for 3-4 minutes on each sides, or until almost all sides are golden brown. In the meantime, make your sauce by combining gochujang, soy sauce, maple syrup and sesame oil.
In the last minute or so of cooking the tofu cubes, stir in garlic. Then, turn off the heat and pour the sauce in. Toss until the sauce is evenly distributed.
Top this Korean gochujang tofu with some chopped green onions and sesame seeds. Enjoy !
-To press tofu, either use a tofu press or stack something heavy on top of tofu for at least 20 minutes. Here is a more detailed blog post on how to press tofu.
-Leftover gochujang tofu can be stored in the fridge for 2-3 days.
-To make this oil-free, omit the sesame oil and bake the tofu at 200c / 400 F instead of pan frying them. Then, saute them using ¼ cup of water / broth instead of oil.
Calories: 209kcal | Carbohydrates: 19g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Sodium: 1213mg | Potassium: 394mg | Fiber: 1g | Sugar: 7g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 3mg