Looking for a delicious vegan dinner option that's quick and easy to prepare? Look no further than our Sticky Gochujang Tofu! Made with plant-based tofu and spicy gochujang sauce, this dish is perfect for those busy weeknights when you need a flavorful meal in just 30 minutes with healthier ingredients and half the price. Serve it up with your favorite veggies and rice for a satisfying take-out-style dinner at home!
This Korean style sticky gochujang tofu is made with baked tofu and then simmered in sweet, spicy and sticky gochujang sauce. Best of all, it's vegan-friendly, so it's a great option for anyone looking to enjoy a plant-based meal. So why wait? Try this Sticky Gochujang Tofu today and see for yourself!
IMPORTANT TIPS
Use extra firm tofu for this recipe.
If you do not have sriracha sauce you can add gochugaru.
If you add fresh ginger instead of ginger powder it will have more spicy and intense flavor.
Add sriracha sauce as per your spice level.
I have not added salt as this recipe use soy sauce. If you need salt add as per your taste.
INGREDIENTS
Baked tofu
1 block extra firm tofu
1 tbsp olive oil
1 tbsp soy sauce
2 tbsp arrowroot starch
Gochujang Sauce
2 tbsp gochujang
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp sriracha
1 tsp ginger powder
1 tsp sesame seeds
1 tsp olive oil
1/2 cup water
1 tbsp olive oil (for cooking tofu)
3 scallions (white for sauce, green for garnish)
Cooked jasmine rice
Cucumber (sliced) or any vegetable of your choice
INSTRUCTIONS
Press the tofu: Put your tofu onto the press. If you do not have a tofu press, just place the tofu on a plate, with another plate on top of it and then stack something heavy on top, like a heavy pot. Leave it for 30 minutes.
Tear tofu into bite sized chunks for a more meat-like shape and texture. Add tofu to a medium bowl and add in the oil and soy sauce. Toss with spatula until evenly coated. Then add arrowroot starch and toss again.
Preheat the oven to 400F and line a baking sheet with parchment paper. Transfer to a baking sheet and spread out the tofu pieces so they are not touching. Bake on the top rack of the oven for 25 minutes , flipping the tofu halfway through.
Gochujang sauce: In a bowl add gochujang, soy sauce, olive oil, sriracha, ginger powder, brown sugar, arrowroot starch and water. Whisk everything until well combined.
In a pan, heat oil. Once oil is hot add garlic and sauce. Bring to a simmer, stirring well. Cook for about 3 to 5 minutes until the sauce has thickened to your liking.
Turn the heat to low. Chop and add scallions, sesame seeds.
Add baked tofu and mix until tofu is well coated with sauce
Serve tofu with cooked jasmine rice and sliced cucumber. Garnish it with green scallion and sesame seeds.
Enjoy!!!
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