I love serving this Gochujang tofu in a bowl with rice, sprinkled with green onions, cilantro, and sesame seeds. It would also be great in a Korean-inspired taco situation! This recipe couldn’t be easier, and it only takes about 20 minutes to make. It’s a delicious protein-packed plant-based meal (say that 10 times fast). While tofu can be a bit bland and boring on its own, there are some tricks for making it super flavorful. Aside from coating in this delicious Gochujang sauce, for best results, I recommend freezing and defrosting the tofu before using. This gives it a more porous, chicken-like texture. Pressing the tofu to rid it of its liquid can also help the flavor and texture of tofu. I’ll explain all this in the post below!
Ingredients and Substitutions for Gochujang Tofu
Firm tofu – or extra firm (though I like the texture of firm better). Gochujang – you may be able to use another spicy sauce here instead, like Sriracha or chili garlic sauce, but I recommend using less of those since they’re spicier. Cornstarch – arrowroot powder may work as well. Toasted Sesame Oil Minced fresh ginger – fresh is best, but powdered ginger may also be used in a lesser quantity Minced fresh garlic – again, fresh is best, but feel free to use dried ginger powder if you don’t have fresh. Ketchup Soy Sauce – or an alternative such as Tamari or coconut aminos. Honey – or, for a vegan version, maple syrup or agave. Lime juice and zest – this is a twist on what normally would be mirin or rice vinegar, either of which could also be used! Green onions Cilantro – optional
Where can I buy Gochujang?
How to make Spicy Gochujang Tofu
I recommend freezing, defrosting, and pressing your tofu (if you have the time – these steps are all optional! See more on this below.). Then, it takes only a few minutes to throw this Gochujang tofu recipe together. Just tear the tofu into pieces, and coat in cornstarch in a bowl. Then fry the tofu until crispy in a skillet (I prefer nonstick for this) in a neutral oil. While it’s cooking, mix together the Gochujang sauce. Turn off the heat on the skillet. then pour the sauce in to coat the tofu. The residual heat from the skillet will thicken the sauce nicely without burning it. Finally, stir in some cilantro and green onion!
Tips for cooking with tofu
Tofu is, in my opinion, an incredible ingredient. It’s amazing how meaty and tasty it can be if prepared properly. On it’s own, it’s a bland jiggly white blob, but give it some love and it can turn anyone into a tofu lover! Here are some tips for enhancing the texture and flavor of the tofu (though neither are 100% necessary, if you don’t have time for them!).
Freezing the tofu makes the texture more like chicken
When you bring your tofu home from the store, stick it in your freezer. Not only will it stay good for months, but freezing tofu changes the texture in such a great way! When the tofu freezes, it expands, causing it to be more porous. Once it’s defrosted, it stays that way. The resulting texture is less smooth and silky, and more porous and spongy. Not only does this help with making the texture more meaty, but it allows flavors to penetrate more deeply. Give it a try next time you make a tofu recipe! Note: This method is great for stir fry recipes like this with firm or extra-firm tofu, but not as good for recipes that use soft or silken tofu that rely on the silky texture, such as Japanese cold tofu.
Pressing the tofu increases flavor and crispiness
Tofu is packed in water, which is absorbed by the tofu in the packaging. Pressing the tofu is a gentle method of squeezing the water out. Drying it out a bit results in two things: 1) a crispier texture when cooked, and 2) more absorption of flavors in which the tofu is cooked. To press your tofu, you can place paper towels on the bottom and top of the tofu block, and place that on a cutting board or plate. Then, put something heavy on top – I use a cast iron skillet – and let it sit for a while (ideally for at least 30 minutes). The towels will absorb the water that is squeezed out while it’s being pressed. For best results, replace the towels halfway through Alternatively, you can buy a tofu press for this specific purpose, which may be a good investment if you cook with tofu a lot!
Other easy Asian-inspired recipes
If you liked this Gochujang tofu recipe, you’ll love these other easy East Asian-inspired recipes!
Udon Noodle Stir Fry with Mushrooms Sweet and Sour Chicken Easy Beef and Broccoli Egg Roll in a Bowl
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