Description
Gochujang Korean Tofu is a vibrant and flavorful vegan dish that combines firm tofu with a spicy, savory Korean chili paste marinade. This quick and easy recipe delivers a crispy, delicious tofu seasoned with gochujang, garlic, and ginger, perfect for a healthy lunch or dinner.
Ingredients
Scale
Tofu
- 1 block firm tofu, pressed and cubed
Sauce & Seasoning
- 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 between paper towels or a tofu press. Then cut the tofu into evenly sized cubes to ensure uniform cooking.
- Prepare the Sauce: In a mixing bowl, combine the gochujang sauce, soy sauce, sesame oil, garlic powder, and ginger powder. Stir until the mixture is smooth and well blended.
- Marinate the Tofu: Add the cubed tofu to the sauce mixture and toss gently to coat every piece. Allow the tofu to marinate for 10 to 15 minutes to absorb the flavors.
- Cook the Tofu: Heat a non-stick skillet over medium heat. Place the marinated tofu cubes in the skillet and cook for 5 to 7 minutes, turning occasionally, until all sides become crispy and caramelized.
- Serve: Remove the tofu from the heat and transfer to a serving plate. Garnish with sesame seeds and sliced green onions for added flavor and presentation.
Notes
- Pressing the tofu removes excess moisture and helps achieve a crispier texture when cooked.
- Adjust the amount of gochujang to control the spiciness according to your preference.
- For a nut-free version, omit the sesame oil and seeds.
- This tofu is perfect served over rice or in a Korean-inspired bowl with vegetables.
