Let’s talk about gochujang. It’s a sauce, sort of. Maybe more like a paste. In any event, it definitely falls into the seasoning/condiment category. But it’s one of the few seasonings/condiments that I could make a meal of. Is that wrong? Well maybe I don’t want to be right. Okay, really, gochujang is way to spicy to make a meal of, but I love it. So instead I decided to make a meal that heavily features it: let me introduce you to gochujang tofu. In case you have no idea what I’m talking about, gochujang is a spicy fermented Korean red chili paste. It’s featured in lots of Korean dishes, and I’ve already used in in a handful of recipes on this site, like my vegan bibimbap and kimchi fried rice. This particular recipes isn’t authentically Korean. Its something I made up that features lots of my favorite flavors and is relatively simple to throw together. It’s absolutely perfect when you’re craving a scrumptious meal but have limited time to put it together!
Ingredients You’ll 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’d like, such as agave or coconut nectar. Soy sauce. Tamari or liquid aminos can be substituted if preferred. Rice vinegar. Toasted sesame oil. Cold water. Cornstarch. Peanut oil. This is for frying the tofu, and just about 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 all you can get is firm or extra-firm tofu, that’s fine! You’ll just need to press your tofu before cooking. Garlic. Scallions. Also known as green onions. Toasted sesame seeds.
Tip: In addition to the ingredients above, you’ll also want to pick up some accompaniments for your gochujang tofu. Cooked rice or quinoa, steamed or stir-fried veggies like broccoli, cabbage, or carrots, or Korean sides like vegan kimchi are all great options.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Do your prep work before you start cooking. Dice your tofu, mince your garlic, and mix up the ingredients for your gochujang sauce: gochujang, soy sauce, rice vinegar, sesame oil, water and cornstarch. Tip: Using cold water will help your cornstarch to fully dissolve when mixing your sauce. If you can’t get it to dissolve, cool the mixture down a little more by adding a small ice cube or placing it in the freezer for a few minutes. Tip: Check out my tutorial on how pan-fry tofu if this is a new cooking technique for you. Take the skillet off of the burner and top your gochujang tofu with sesame seeds and chopped scallions. Serve it with rice, vegetables, or your choice of accompaniments. Dig in!
Leftovers & Storage
Leftover gochujang tofu will keep in an airtight container in the fridge for about 3 days. Reheat it in a saucepan or skillet on the stove, or in the microwave, adding a splash of water if the sauce becomes too thick in storage.
More Easy Tofu Main Dishes
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