This fiery gochujang tofu is like a party in your mouth! A delicious Korean-inspired vegan main dish that’s loaded with flavor and can be on the table in about 20 minutes!
Let’s talk about Gochujung. It’s a sauce, sort of. Maybe more like a paste. In any case, it definitely falls under the spices/condiments category.
But it is one of the few spices/condiments that I can use to make a dish. Is it wrong? Well maybe I don’t want to be right.
Well, really, gochujang is a spicy way to make a dish, but I like it. So instead I decided to make a dish that features this very much: I introduce you to Gochujang Tofu.
If you don’t know what I’m talking about, Gochujang is a spicy fermented Korean red pepper paste. It features in a lot of Korean dishes, and I’ve already used it in several recipes on this site, such as my vegetarian bibimbap and kimchi fried rice.
This particular recipe is not authentically Korean. This is something I made that has a lot of my favorite flavors and is relatively easy to throw together. It’s perfect when you’re craving a fancy meal but have limited time to put it together!
Jump:
Ingredients you will need
- Gochujang paste. If you’re lucky, you’ll be able to find gochujang in the international aisle of your regular supermarket. If not, try an Asian market, or buy it online.
- Maple syrup. Another liquid sweetener can be used if you prefer, such as agave or coconut nectar.
- I am Willow Tamari or liquid aminos can be substituted if preferred.
- Rice vinegar.
- Sesame oil toasting.
- Cold water.
- Cornstarch.
- Peanut oil. This is for frying tofu, and almost any neutral high-heat oil can be substituted. Corn oil, vegetable oil, canola oil and coconut oil will all work!
- tofu The recipe calls for super firm tofu. It has a great texture and is really easy to work with. All you need to do is drain the excess liquid, then dice it. If you can get firm or extra firm tofu, that’s okay! You just need to press your tofu before cooking.
- garlic
- Scallions Also known as green onion.
- Sesame toast.
Suggestion: In addition to the ingredients above, you’ll also want to pick up some accompaniments for your gochujong tofu. Cooked rice or quinoa, steamed or roasted vegetables such as broccoli, cabbage or carrots or Korean sides such as vegan kimchi are all great options.
How is it made?
Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!
Do your prep work before you start cooking. Chop your tofu, mince your garlic, and mix the ingredients for your gochujang sauce: gochujang, soy sauce, rice vinegar, sesame oil, water, and cornstarch.
Suggestion: Using cold water will help your cornstarch dissolve completely when mixing your sauce. If you can’t dissolve it, cool the mixture a bit more by adding a small ice cube or putting it in the fridge for a few minutes.
Heat some oil in a nonstick pan and add your tofu cubes. Cook the tofu for a few minutes on each side until the pieces are golden brown.
Push the tofu back to make some room for your garlic. Add the garlic to the pan and fry it for about a minute, until it becomes very fragrant.
Suggestion: If this is a new cooking technique for you, check out my tutorial on how to pan-fry tofu.
Pour the sauce into the wok with your tofu and garlic. Be careful, as the sauce may splatter if it hits the hot cooking surface.
Mix everything, bring the sauce to a boil and cook the mixture until the sauce thickens. It should only take a minute or two.
Take the skillet off the burner and top your gochujong tofu with sesame seeds and chopped scallions.
Serve it with rice, vegetables or your choice of accompaniments.
Dig in!
Remaining and storage
Leftover gochujong tofu will keep in an airtight container in the refrigerator for about 3 days. Reheat in a saucepan or skillet on the stove or in the microwave, adding a splash of water if the sauce thickens during storage.
An even simpler tofu staple
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Spicy Gochujang Tofu
This fiery gochujang tofu is like a party in your mouth! A delicious Korean-inspired vegan main dish that’s loaded with flavor and can be on the table in about 20 minutes!
Materials
-
3
table spoon
gochujang,
or taste (Note 1) -
2
table spoon
Maple syrup -
2
table spoon
I am Willow -
2
table spoon
Rice vinegar -
⅓
the cup
cold water -
1
table spoon
Toasted sesame oil -
1 ½
teaspoon
Cornstarch -
1
table spoon
Peanut oil -
1
(16 oz./454 g) package
Super Farm Tofu,
Cut into ½ inch cubes -
2
garlic cloves,
minced meat -
2
fiber,
to cut -
1
table spoon
toasted sesame seeds - Cooked rice or quinoa
- Optional extras, such as steamed vegetables
instructions
-
Whisk together the gochujang, maple syrup, soy sauce, rice vinegar, water, sesame oil, and cornstarch in a small cup or bowl.
-
Coat the bottom of a large nonstick skillet with oil and place over medium heat.
-
When the oil is hot, add the tofu. Cook the tofu for about 10 minutes, turning it once or twice, until the pieces are golden brown.
-
Push the tofu to the side of the skillet and add the garlic. Saute the garlic for about 1 minute, stirring constantly, until very fragrant.
-
Carefully pour the sauce into the pan. Stir everything so that the sauce coats the tofu. Bring the sauce to a simmer and continue to cook everything for about 1 to 2 minutes until the sauce thickens.
-
Remove the skillet from the heat and top the tofu with the chopped scallions and sesame seeds.
-
Serve with rice or quinoa and optional extras.
Recipe notes
- You can use anywhere from 1 tablespoon gochujang for a relatively mild sauce to 5 tablespoons for a very spicy sauce. Start with less and test the sauce if you’re not sure how much you can tolerate.
- Nutritional information does not include supplements.
nutrients
Spicy Gochujang Tofu
No. per job
calories 309
150 calories from fat
% Daily Value*
thick 16.7 grams26%
2.5 grams of saturated fat13%
Sodium 792 mg33%
potassium 75 mg2%
carbohydrates 19.1 grams6%
1.3 grams of fiber5%
13 grams of sugar14%
protein 18.1 grams36%
calcium 184 mg18%
iron 3 mg17%
* Percent Daily Value is based on a 2000 calorie diet.