Gochujang Tofu
Bold, spicy, and sweet, this Gochujang Tofu is a Korean-inspired dish packed with umami-rich flavor and perfect for bowls, wraps, or noodles!
Servings: 4
Equipment
- Mixing Bowl
- Large Sauté Pan
Ingredients
- 14 oz Firm or Extra Firm Tofu Pressed
- 2 tbsp Neutral Flavored Oil Divided
- ¼ tsp Black Pepper
- ¼ tsp Sea Salt
- 2 tbsp Cornstarch
- 4 cloves Garlic Minced
- 1 Jalapeño Seeded and minced
- 3 tbsp Gochujang
- 2 tbsp Ketchup*
- 1 tbsp Mirin If you do not have mirin, substitute with an extra tbsp of rice vinegar
- 1 tbsp Rice Vinegar
- 2 tbsp Soy Sauce or Tamari
- 1 tbsp Brown Sugar
- 1 tbsp Toasted Sesame Oil
Instructions
- Drain and press your block of tofu for at least 20 minutes. If you don’t own a tofu press, wrap the tofu in a kitchen towel and place a large pot or pan on top of the tofu as a press.
- After the tofu is pressed, place a large sauté pan over medium heat. Once it is heated, coat the pan with 1 tablespoon of oil.
- Tear the tofu into bite-sized pieces and add them to a bowl. Drizzle 1 tablespoon of oil over the tofu pieces and sprinkle on salt and black pepper, then toss to evenly coat.
- Sprinkle the cornstarch or potato starch over the seasoned tofu and gently toss or shake to evenly coat the tofu.
- Add the tofu to the heated pan. Let the tofu cook until it gets crispy, mixing frequently so it does not burn, about 20 minutes. After the tofu has started to get crispy, add the garlic and jalapeno to the pan and cook for another 1 to 2 minutes until the garlic is fragrant.
- While the tofu is cooking, add the gochujang, ketchup, mirin, rice vinegar, soy sauce, brown sugar, and toasted sesame oil to a bowl. Whisk together, until the sugar and gochujang is dissolved. You can add a few tbsp of water if your sauce is too thick here, but you do want this to be thick to really glaze the tofu.
- Add the gochujang sauce to the tofu and coat the tofu with the sauce. Reduce the heat to low, and allow the sauce to simmer, and coat the tofu for about 3 to 5 minutes. Add an extra splash of water if needed to thin out the consistency, or simmer for an extra minute to thick.
- Remove from heat and serve over rice, in a bowl, or salad, or serve on top of noodles, like my Gochujang Noodles**.
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
Notes
*Try using my homemade Ketchup
**Gochujang Noodles