Description
This Gochujang Korean Tofu recipe offers a flavorful vegan delight featuring crispy tofu cubes marinated in a spicy, savory gochujang sauce. Perfect as a quick and delicious plant-based main or side dish, it combines the richness of sesame oil with the heat of Korean chili paste, garnished with sesame seeds and fresh green onions.
Ingredients
Scale
Tofu
- 1 block firm tofu, pressed and cubed
Sauce
- 2 tablespoons gochujang sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
Garnish
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced
Instructions
- Press the Tofu: Remove excess water from the tofu by pressing it firmly. Then cut the tofu into cubes to ensure even cooking and optimal texture.
- Prepare the Sauce: In a mixing bowl, combine gochujang sauce, soy sauce, sesame oil, garlic powder, and ginger powder. Stir the ingredients well until the sauce is smooth and evenly mixed.
- Marinate the Tofu: Toss the cubed tofu gently in the prepared sauce mixture. Allow the tofu to marinate for 10 to 15 minutes so the flavors deeply infuse the tofu.
- Cook the Tofu: Heat a non-stick skillet over medium heat. Add the marinated tofu cubes and cook for 5 to 7 minutes, turning occasionally, until each side turns golden brown and crispy.
- Serve: Transfer the crispy tofu to a serving dish. Garnish with sesame seeds and sliced green onions for added flavor and visual appeal. Serve immediately.
Notes
- Pressing the tofu is essential to remove excess moisture, ensuring it crisps up nicely when cooked.
- For extra heat, add a pinch of red pepper flakes or more gochujang according to taste.
- This dish pairs wonderfully with steamed rice or a fresh vegetable stir-fry.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Use gluten-free soy sauce to make this recipe gluten-free.
