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Crispy Gochujang Tofu
50 minServes 4Nutri-Score C€€
C
50 min
50 minCrispy Gochujang Tofu
recipe by
sarahsvegankitchen
@sarahsvegankitchen
2 recipes
2 imports
0 cooked
what you need
Ingredients
firm tofu (frozen, defrosted and pressed, torn into irregular pieces)Fresh800 g
neutral oilPantry30 ml
saltSpices3 g
black pepper (ground)Spices1 g
onion powderSpices4 g
garlic powderSpices4 g- cornstarch (or potato starch)Pantry30 g
- gochujangPantry60 g
- mirinPantry45 ml
soy saucePantry30 ml- ketchupPantry30 g
- brown sugarPantry20 g
- rice vinegarPantry15 ml
garlic (minced)Produce6 pieces
waterOther60 ml- toasted sesame oilPantry10 ml
scallions (sliced)Produce3 pieces
toasted sesame seeds (toasted)Nuts & seeds10 g
per serving
Nutrition
286kcal
- Carbs
- 20 g
- Proteins
- 17 g
- Fat
- 16 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
Saucepan
step by step
Method
- Step 1
Prepare the tofu
- If you can, freeze the tofu and let it defrost to get a chewier texture.
- Press out the excess water, then tear the tofu into irregular bite-sized pieces.
- Step 2
Coat the tofu
- Toss the tofu with the oil, salt, pepper, onion powder and garlic powder.
- Sprinkle over the cornstarch and toss until every piece is evenly coated.
- Step 3
Bake until crispy
- Spread the tofu on a baking tray in a single layer.
- Bake at 200 °C until super crispy and golden brown, turning halfway.
- Step 4
Make the gochujang sauce
- Combine the gochujang, mirin, soy sauce, ketchup, brown sugar, rice vinegar and garlic in a saucepan.
- Add a splash of water and simmer for a few minutes until thickened.
- Step 5
Toss and finish
- Toss the crispy baked tofu in the sauce until well coated.
- Finish with toasted sesame oil and sliced scallions.
- Step 6
Serve
- Serve with steamed rice and vegetables.
- Sprinkle with toasted sesame seeds for extra crunch and nutty flavor.
most cooked first