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Gochujang Korean Tofu: A Flavorful Vegan Delight Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 61 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Korean
  • Diet: Vegan

Description

Gochujang Korean Tofu is a vibrant and flavorful vegan dish that highlights the bold and spicy taste of Korean gochujang sauce combined with the satisfying texture of crispy pan-fried tofu. This quick and easy recipe is perfect for a healthy lunch or dinner, garnished with toasted sesame seeds and fresh green onions for extra flavor and crunch.

Ingredients

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

Instructions

  1. Press the Tofu: Remove excess water from the tofu by pressing it gently with a towel or tofu press, then cut it into cubes to ensure even cooking and better absorption of the sauce.
  2. Prepare the Sauce: In a mixing bowl, combine the gochujang sauce, soy sauce, sesame oil, garlic powder, and ginger powder thoroughly to create a balanced, flavorful marinade.
  3. Marinate the Tofu: Toss the cubed tofu gently in the sauce mixture until all pieces are evenly coated. Allow the tofu to marinate for 10-15 minutes to absorb the flavors deeply.
  4. Cook the Tofu: Heat a non-stick skillet over medium heat. Add the marinated tofu cubes and cook for 5-7 minutes, turning occasionally to achieve a crispy and golden-brown exterior on all sides without burning.
  5. Serve: Transfer the cooked tofu to a serving plate and garnish with sesame seeds and sliced green onions for added texture and a fresh, vibrant taste.

Notes

  • Pressing the tofu well is crucial to remove moisture and achieve a crispy texture when cooking.
  • If you prefer less spice, reduce the amount of gochujang sauce or add a teaspoon of maple syrup to balance the heat.
  • Use a non-stick skillet to avoid the tofu sticking and breaking apart during cooking.
  • This dish is best served immediately for optimal crispness but can be refrigerated and gently reheated.
  • Gochujang sauce varies in spice, so taste before adding more to suit your preference.

Find it online: https://slsrecipes.com/gochujang-korean-tofu-a-flavorful-vegan-delight-recipe/