Sweet with a touch of heat, this umami-packed Korean Tofu Recipe is sure to be a hit!
When people on a more Western diet think of tofu, their minds generally think of Japanese cuisine. Of course, tofu is a key ingredient in all sorts of Asian countries, like this Korean recipe: gochujang tofu! In fact, it’s the perfect introductory dish for anyone interested in learning more about Korean cuisine.
This Korean tofu features a harmonious medley of heat, sweetness, and umami flavors. And for my vegan friends, you’ll be pleased to learn that this recipe provides plenty of protein sans meat! Serve it over your favorite type of rice for a filling meal.
Before you prepare this dish, you need to know that gochujang, the star ingredient, can be anywhere on the spiciness spectrum. Be sure to check labels for heat indicators! If you choose a more mild gochujang, this recipe will probably appeal to the whole family. However, cranking up the heat index can also be fun. You just may need a big helping of rice to cool it down! Whatever spice level you choose, Korean tofu is just what you need for a delicious vegan entrée that’s easy and customizable.
Is This Korean Tofu Recipe Healthy?
This is an extremely healthy vegan dish, high in protein yet low in calories. It will be a welcome addition to many nutritious bowls, salads, and grains. Considering the health factor of this recipe, I can only think of one modification—the soy sauce. Feel free to use reduced-sodium soy sauce or even coconut aminos if you’re watching your salt intake. And if you’re gluten-free, tamari sauce is a worthy substitute.
What Is Gochujang?
Gochujang is a savory red chili sauce made from glutinous rice, fermented soybeans, chili peppers, salt, and sweeteners. It has been a staple in Korean cuisine for centuries and, notably, doesn’t use vinegar. Its rich depth of flavor brings an umami element that sets it apart from simpler hot sauces. If you’re looking for a substitute, try mixing miso paste and sriracha with a pinch of sugar—though the results won’t be the same.
How To Make Ahead And Store
This is a terrific make-ahead main dish. Store the sauce separately from the cooked and cooled tofu in sealed containers in the fridge for up to 3 days. Then simply re-crisp the tofu in a preheated air fryer for a couple of minutes or in the oven for about 5 minutes at 400°F and warm the sauce briefly in the microwave or in a pan over low heat.
Serving Suggestions
Of course, the most obvious serving suggestion is rice. Heck, it’s almost a requirement. While Steamed Rice is traditional, brown rice isn’t a bad idea if you’d prefer a whole-grain option. And for the carb counters, riced cauliflower certainly fits the dietary bill. Asian-Inspired Roasted Broccoli and Crispy Air-Fryer Egg Rolls are also excellent if you want a more filling meal. For dessert, you might consider Mango Sago, a cool complement to the spicier main dish.
Ingredients
- 2 tablespoons Gochujang Korean chili paste
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil for frying
- 1 block 16 ounces extra-firm tofu, pressed and cubed
- Sliced green onions for garnish
- Toasted sesame seeds for garnish
Instructions
- To create the sauce, whisk together gochujang, soy sauce, sesame oil, maple syrup, garlic, ginger, rice vinegar, water, and cornstarch in a bowl.
- Heat vegetable oil in a pan over medium heat. Add tofu cubes and fry until golden brown on all sides, about 5-7 minutes.
- Pour the sauce over the fried tofu. Stir well to coat all pieces. Cook for another 5-8 minutes until the sauce thickens.
- Serve the gochujang tofu garnished with sliced green onions and toasted sesame seeds.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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