Spicy Gochujang Tofu
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.
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Servings: 4 servings
Ingredients
- 2 tablespoons gochujang
- 2 cloves garlic - grated using a Microplane
- 1 tablespoon maple syrup
- 1 tablespoon tamari sauce
- 1 tablespoon rice vinegar
- 1 lb extra-firm tofu, patted dry
- 2 tablespoons cornstarch
- 2 tablespoons nutritional yeast
- 1 tablespoon avocado oil
Garnishes
- Sliced green onions
- Black and white sesame seeds
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.
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