Spicy Gochujang Tofu

A delightful dish featuring crispy tofu coated in a spicy gochujang sauce with hints of garlic and sweetness, perfect for quick meals.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Korean

Calories: 180

Ingredients Method Notes

Ingredients

For the Gochujang Sauce

2 tablespoons gochujang A vibrant, red Korean chili paste that adds depth and spice.
2 cloves garlic Grated using a Microplane.
1 tablespoon maple syrup Natural sweetness that balances the savory elements.
1 tablespoon tamari sauce A gluten-free soy sauce.
1 tablespoon rice vinegar Brightens up the flavors.

For the Tofu

1 lb extra-firm tofu Patted dry, provides a creamy base.
2 tablespoons cornstarch Gives the tofu a crispy exterior when cooked.
2 tablespoons nutritional yeast Adds a cheesy flavor.
1 tablespoon avocado oil Used for cooking at high temperatures.
sliced green onions For garnish.
black and white sesame seeds Adds flavor and crunch.

Method

Preparation

In a small bowl, combine the gochujang, grated garlic, maple syrup, tamari sauce, and rice vinegar. Whisk together until fully incorporated, then set aside.
Break the extra-firm tofu into bite-sized pieces and place in a large mixing bowl. Sprinkle cornstarch and nutritional yeast on top, then gently toss until coated.

Cooking

Heat avocado oil in a nonstick pan over medium-high heat. Carefully add the tofu, leaving excess cornstarch behind. Cook until golden-brown and crispy, approximately 7 to 10 minutes.
Reduce heat to medium and pour the gochujang mixture over the tofu. Toss to coat evenly and sauté for an additional minute.

Serving

Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot.

Notes

For extra flavor, consider marinating the tofu in the gochujang mixture for at least 30 minutes before cooking. Leftovers can be stored in an airtight container in the fridge for up to 24 hours.