Description
This Crispy Gochujang Korean Tofu recipe offers a delightful combination of textures and flavors, with crispy pan-fried tofu coated in a savory and slightly spicy gochujang sauce. Perfect for a flavorful vegan main course.
Ingredients
Scale
Ingredients for Crispy Tofu:
- 1 block (14 oz) extra-firm tofu (pressed and cubed)
- 2 tablespoons cornstarch
- 2 tablespoons neutral oil (like avocado or canola)
Ingredients for Gochujang Sauce:
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon grated ginger
Garnish:
- sesame seeds and sliced green onions
Instructions
- Prepare Tofu: Wrap tofu in paper towels and press to remove moisture, then cube.
- Coat Tofu: Toss tofu cubes with cornstarch until coated.
- Cook Tofu: Pan-fry tofu in oil until crispy and golden brown.
- Make Gochujang Sauce: Whisk together gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger.
- Combine: Pour sauce over crispy tofu and cook until thickened.
- Serve: Garnish with sesame seeds and green onions before serving.
Notes
- For added crunch, air fry the tofu instead of pan-frying.
- This dish pairs well with rice, quinoa, or stir-fried vegetables.
- Adjust gochujang to taste for desired spice level.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 0 mg
