Description
This Gochujang Korean Tofu recipe delivers a vibrant and spicy vegan dish featuring crispy pan-fried tofu marinated in a savory and mildly sweet Korean chili paste sauce. Perfect as a main or side, it’s quick to prepare with simple ingredients and garnished with sesame seeds and green onions for added texture and flavor.
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
Instructions
- Press the Tofu: Remove excess water from the tofu by wrapping it in a clean towel and placing a weight on top for 15 minutes then cutting into cubes. This helps achieve a firm texture for frying.
- Prepare the Sauce: In a medium bowl, whisk together gochujang, soy sauce, sesame oil, garlic powder, and ginger powder until well combined to create a flavorful marinade.
- Marinate the Tofu: Gently toss the cubed tofu in the sauce, ensuring each piece is coated evenly. Let it marinate for 10-15 minutes to absorb the flavors.
- 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 crisp all sides to a golden finish.
- Serve: Transfer the crispy tofu to a serving plate. Garnish with sesame seeds and sliced green onions for added crunch and aroma before serving.
Notes
- Pressing tofu is essential to avoid sogginess and ensure a crisp texture.
- Adjust the amount of gochujang sauce according to desired spice level.
- Can be served over steamed rice or in a grain bowl for a complete meal.
- For extra crispiness, consider using a little oil in the pan when cooking tofu.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
