Korean Gochujang Tofu

Korean Gochujang Tofu

from sunglowkitchen.com

This Korean Gochujang Tofu is baked until crispy perfection and coated in a sweet and spicy gochujang sauce. It's easy to make and a perfect weeknight dinner!

Ingredients

  • 2 (8oz) blocks extra-firm tofu (pressed*)
  • 1 tbsp soy sauce ((use tamari if GF))
  • 2-3 tbsp cornstarch
  • 1/8 tsp Freshly cracked black pepper
  • A healthy pinch of salt
  • toasted sesame oil ( for brushing)
  • 1 1/2 tbsp gochujang paste
  • 1 tbsp soy sauce ((use tamari if GF))
  • 2 tbsp granulated sugar
  • 2 tbsp mirin
  • 2-3 cloves of garlic, minced
  • 1 tsp minced ginger
  • 1 tbsp cornstarch
  • 1/4 cup cold water
  • 1 tsp toasted sesame oil

Directions

  1. 1

    Pre-heat oven to 430ºF (220ºC). Cut tofu into 1-inch cubes and add into a shallow bowl. Add soy sauce, a pinch of salt, and black pepper. Toss until well coated. Add the cornstarch and toss until well-coated on all sides.

  2. 2

    Add the tofu cubes to a baking sheet and brush with sesame oil on one side, then flip (with the greased side down), and brush the other side with oil. Bake for 30-35 minutes, flipping halfway through, until golden brown.

  3. 3

    In the meantime, make the spicy sauce. To a small bowl add all of the sauce ingredients- gochujang, soy sauce, sugar, mirin, sesame oil, minced garlic and ginger, cornstarch, and water. Using a whisk, mix until the cornstarch has dissolved and the sauce is smooth.

  4. 4

    Add the sauce to a large skillet and heat over medium heat. Bring to a gentle simmer, then cook for 2-3 minutes, stirring often, or until the sauce has thickened, but is still pourable. Remove from the heat and set aside to cool.

  5. 5

    Once ready, add the crispy tofu to the pan with the cooled gochujang sauce and stir to cover on all sides.

  6. 6

    Serve this gochujang tofu immediately with toasted sesame seeds and green onions!