Crispy Gochujang Korean Tofu
Bold, crispy, and packed with spicy-sweet flavor, this Gochujang Korean Tofu is a must-try for anyone craving a delicious plant-based twist on Korean cuisine!
Ingredients
- 1 16- ounce block extra firm tofu
- 1 tbsp tamari or soy sauce
- 1 tbsp cornstarch
- 3 tbsp gluten-free breadcrumbs or regular breadcrumbs
- 1/4 cup low-sodium tamari or soy sauce
- 1/4 cup gochujang red chili paste
- 1 tbsp tomato paste
- 2 tbsp vegetable broth or water
- 3 tbsp honey or maple syrup for vegan
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 2 tsp minced garlic
- 1 tsp fresh grated ginger
- 1 tsp cornstarch
- 1 tsp water
Instructions
- Preheat your oven to 400°F (200°C).
- Press and drain the tofu, then cut it into 1-inch cubes.
- Toss the tofu with soy sauce, cornstarch, and breadcrumbs.
- Bake the tofu for 25 minutes, then let it rest in the turned-off oven for 5 minutes.
- In a saucepan, combine all sauce ingredients except cornstarch and water. Mix cornstarch and water separately, then add to the pot.
- Heat the sauce until it thickens, then remove from heat.
- Toss the baked tofu with half of the sauce.
- Serve the Gochujang Tofu with rice, vegetables, and the remaining sauce.
Notes
Notes: Enjoy this flavorful dish with a side of steamed rice and your favorite veggies.