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Gochujang Tofu Recipe

Gochujang Tofu Recipe
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★★★★★

4.7 from 7 reviews

A flavorful and crispy Gochujang Tofu recipe that combines spicy Korean chili paste with perfectly baked tofu nuggets, coated in a tangy and sweet sauce. This dish is easy to prepare, vegan-friendly, and perfect as a snack or main course.

Ingredients

Scale

Tofu Preparation

  • 1 pack extra-firm tofu (12-14oz)
  • 2 tbsp avocado oil (can substitute vegetable oil)
  • 2 tbsp cornstarch

Sauce

  • 1 tbsp minced ginger
  • 2 garlic cloves, minced
  • 3 tbsp Gochujang (Korean chili paste)
  • 1 tbsp soy sauce (can substitute tamari)
  • 1 tbsp brown sugar (or honey)
  • 2 tsp rice vinegar

Optional Garnish

  • 2 scallions, sliced

Instructions

  1. Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking pan with parchment paper to prevent sticking and ensure easy cleanup.
  2. Press Tofu: Press as much liquid as possible out of the tofu using a clean kitchen towel, paper towel, or tofu press to help it crisp up during baking.
  3. Prepare Tofu Nuggets: Rip the tofu into nuggets or cut into cubes, then toss with 1 tablespoon of avocado oil and cornstarch to evenly coat.
  4. Bake Tofu: Spread the coated tofu pieces on the prepared baking sheet in a single layer and bake for 20-25 minutes until they are golden and crispy.
  5. Make Gochujang Sauce: In a small bowl, mix together the Gochujang, soy sauce, brown sugar, and rice vinegar until well combined. Set aside.
  6. Sauté Aromatics: Heat the remaining 1 tablespoon of avocado oil in a large pan over medium-high heat. Add minced garlic and ginger; sauté for 1-2 minutes until fragrant.
  7. Combine Tofu with Sauce: Add the baked tofu and the prepared Gochujang sauce to the pan. Toss gently to coat all tofu pieces evenly with the sauce.
  8. Serve: Optionally garnish with sliced scallions before serving. Enjoy warm as a main dish or snack.

Notes

  • Pressing tofu well is essential for achieving crispiness.
  • Adjust the amount of Gochujang based on your preferred spice level.
  • To make this gluten-free, use tamari instead of regular soy sauce.
  • Use honey instead of brown sugar for a slightly different sweetness.
  • Serve with steamed rice or in a wrap for a full meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Gochujang tofu, Korean spicy tofu, crispy tofu, vegan Korean recipe, baked tofu, spicy tofu sauce

Find it online: https://yumwithmia.com/gochujang-tofu-recipe/