Description
Gochujang Korean Tofu is a quick and flavorful vegan dish featuring crispy tofu cubes marinated in a spicy and savory gochujang sauce. This recipe is perfect for a nutritious and satisfying meal ready in just 20 minutes, offering a delicious taste of Korean cuisine with comforting textures and bold flavors.
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 (for garnish)
Instructions
- Press the Tofu: Remove excess water from the tofu by pressing it, then cut the tofu into evenly sized cubes to ensure they cook uniformly.
- Prepare the Sauce: In a mixing bowl, combine gochujang sauce, soy sauce, sesame oil, garlic powder, and ginger powder, whisking thoroughly to create a smooth, well-blended marinade.
- Marinate the Tofu: Add the tofu cubes to the sauce mixture and gently toss to coat all pieces evenly. 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 them for 5 to 7 minutes, turning occasionally until all sides are golden brown and crispy.
- Serve: Transfer the crispy tofu to a serving plate and garnish with sesame seeds and sliced green onions. Serve immediately for the best taste and texture.
Notes
- Pressing tofu properly is crucial for achieving a crispy texture when cooking.
- Adjust the amount of gochujang to control the spice level according to your preference.
- Use a non-stick skillet to prevent tofu from sticking and breaking apart.
- Serve this tofu with steamed rice or vegetables for a complete meal.
- Leftover tofu can be stored in an airtight container in the refrigerator for up to 2 days.
