Gochujang tofu
5 from 3 votes
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Murielle Banackissa

Murielle Banackissa is a Montreal-based food photographer, food stylist, recipe developer, blogger, and educator. This Spicy Gochujang Tofu Recipe is excerpted from her debut cookbook, Savoring: Meaningful Vegan Recipes from Across Oceans.

There was a time when I would eat tofu at least three times per week. My go-to recipe was by a well-known and incredibly talented Quebec chef, Caroline Huard (also known as Loounie). She has this simple, quick-to-make, tasty recipe called Tofu Magique, which consists of tofu coated in a mixture of lemon juice, tamari, maple syrup, and tons of nutritional yeast.

This Spicy Gochujang Tofu is my twist on Caroline’s recipe. Although this recipe is quick and easy to execute, I encourage you to not rush the crisping of the tofu, as this will make the biggest difference in the texture of the dish. You can also taste your sauce as you are making it, noticing how each element brings forth another layer of flavor notes, from umami and savory to spicy, sweet, and fermented.

Ingredients You’ll Need

How To Make This Gochujang Tofu

Step 1: Sauce Fusion and Tofu Coating

  • In a small bowl, whisk together the gochujang, garlic, maple syrup, tamari, and rice vinegar until the gochujang is fully incorporated. Set aside.
  • Break the tofu into bite-sized pieces and place in a large mixing bowl. Sprinkle in the cornstarch and nutritional yeast. Toss using a silicone spatula until the tofu is well coated.

Step 2: Golden Crisping of Tofu Sauté

  • Heat the avocado oil in a nonstick pan set over medium-high heat. Add the tofu, leaving behind any excess cornstarch, nutritional yeast, and tiny tofu pieces.
  • Cook, tossing the tofu often using a silicone spatula, until golden and crispy at the edges, about 7 to 10 minutes.

Step 3: Gochujang Glaze Infusion

  • Reduce the heat to medium. Pour the gochujang mixture over the tofu and cook, tossing, for 1 minute or until the tofu is coated and glistening.

Step 4: Finishing Touch and Serving Suggestions

  • Remove from the heat and garnish with sliced green onions and sesame seeds. Serve hot alongside my Coconut Rice (p. 100) or Garlicky Miso- Glazed Bok Choy (p. 127), or any of your favorite sides.
  • Store leftovers in the fridge in an airtight container for up to 24 hours.

Gochujang Tofu – Recipe Card

Gochujang tofu

Spicy Gochujang Tofu

5 from 3 votes
Spicy Gochujang Tofu is a quick and flavorful twist on a classic tofu recipe. Coated in a zesty mix of gochujang, garlic, maple syrup, tamari, and rice vinegar, the tofu is crisped with cornstarch and nutritional yeast. The result is a dish with layers of umami, savory, spicy, sweet, and fermented flavors.
Print Recipe Pin Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Author: Murielle Banackissa
Servings: 4 servings

Ingredients

  • 2 tbsp gochujang
  • 2 garlic gloves grated using a Microplane
  • 1 tbsp maple syrup 1 tbsp tamari
  • 1 tbsp rice vinegar
  • 1 1 lb/454 g package extra-firm tofu, patted dry
  • 2 tbsp cornstarch
  • 2 tbsp nutritional yeast 1 tbsp avocado oil
  • Sliced green onions for garnish
  • Black and white sesame seeds for garnish

Instructions

  • In a small bowl, whisk together the gochujang, garlic, maple syrup, tamari, and rice vinegar until the gochujang is fully incorporated. Set aside.
  • Break the tofu into bite-sized pieces and place in a large mixing bowl. Sprinkle in the cornstarch and nutritional yeast. Toss using a silicone spatula until the tofu is well coated.
  • Heat the avocado oil in a nonstick pan set over medium-high heat. Add the tofu, leaving behind any excess cornstarch, nutritional yeast, and tiny tofu pieces.
  • Cook, tossing the tofu often using a silicone spatula, until golden and crispy at the edges, about 7 to 10 minutes.
  • Reduce the heat to medium. Pour the gochujang mixture over the tofu and cook, tossing, for 1 minute or until the tofu is coated and glistening.
  • Remove from the heat and garnish with sliced green onions and sesame seeds. Serve hot alongside my Coconut Rice (p. 100) or Garlicky Miso- Glazed Bok Choy (p. 127), or any of your favorite sides.
  • Store leftovers in the fridge in an airtight container for up to 24 hours.
Tried this recipe?Let us know how it was!

Excerpted from Savoring by Murielle Banackissa. Copyright © 2024 Murielle Banackissa. Photographs by Murielle Banackissa. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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About the Book

Savoring Book Cover by Murielle Banackissa

There is something so satisfying about choosing to consciously slow down and create a dish without distractions: cherishing the time in the kitchen, celebrating the ingredients that give us life, and slowly transforming them into something magical. Murielle Banackissa—recipe developer, food stylist, and photographer—has spent hours, nights, whole weekends in her kitchen cooking for herself and for others.

In Savoring, she shares a collection of her unique plant-based recipes that is both a celebration of those special moments found in cooking (grilling flavor into peaches to top weekend waffles, sitting with mushrooms while they caramelize) and an interweaving of her different cultural influences—from her upbringing in the Republic of Congo, to her mother’s Russian and Ukrainian heritage recipes, and her family’s immigration to Montreal.

With recipes that range from stuffed savory crepes to lentil-filled dumplings to cassava leaf and spinach stew, inside, you’ll find:

  • Bountiful Breakfasts: Crispy Chickpea Pancakes with Avocado and Salsa; Rum-Coconut French Toast with Caramelized Bananas; Stewed Blackberries and Lemon Ricotta Toasts
  • Small Plates and Salads: Pan-Fried Plantains; Pearl Barley Salad with Roasted Bell Peppers and Vegan Feta; Garlicky Miso-Glazed Bok Choy; Fufu
  • Marvelous Main Dishes: Coconut-Crusted Tofu with Spicy Mango Salsa; Peanut Butter and Sweet Potato Stew; Sesame Ginger Glazed Shiitakes with Sticky Rice; Quebec Meatless Pie
  • Delectable Desserts: Olive Oil and Rose Polenta Bundt Cake; Spiced Poached Pear Puff Pastry Tart; Date-Sweetened Chocolate Cream Tarts; Fried Banana Beignets 

With Murielle’s stunning, atmospheric photography accompanying every recipe, Savoring is the debut cookbook from a very exciting new food talent. Filled with recipes inspired by her far-reaching family, it is a thoughtful and delicious exploration of all kinds of plant-based dishes sure to introduce new flavors to your table.

About the Author

Murielle Banackissa is a food photographer, recipe developer, and food stylist based in Montreal. 

Outside of spending hours developing new recipes and shooting them in her home studio, Murielle loves paying attention to the details surrounding her as a way to feel more grounded and present. From water droplets resting on leaves after rainfall, to the golden glow of summer nights, to the way yeasted dough rises under the ideal conditions, she is always seeking the magic in seemingly mundane moments.

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Gochujang Tofu

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Murielle Banackissa

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