Gochujang Tofu

Tofu gets a bad rap.

But after this recipe, I doubt you'll ever look at that bland square block the same way again.

This recipe features the wonderful Korean chili paste, gochujang. It's a fermented condiment made with red chili flakes, rice, soybeans, and salt. It's one of my favorite cooking ingredients because it not only gives your food a beautiful crimson red color, but it's got all the best things going on in its flavor profile: it's spicy, savory, and sweet–all in a perfect balance.

It's a staple in the Korean kitchen, and has swiftly become a staple in mine!

The other thing that takes this tofu recipe up a notch is the breading. I find that adding a batter to your tofu adds a nostalgic texture, similar to breaded/fried chicken. It also allows the sauce to stick nicely.

This dish pairs great with a side of white rice and steamed broccoli :)

RECIPE

Servings: 1-2

Ingredients

• 200 grams firm or extra firm tofu (if you use a package of tofu that's around 400 grams, double the rest of the ingredients)

Batter

• 1/4 cup cornstarch

• 1/2 cup all-purpose or gluten-free all-purpose flour

• 1/2 cup dairy-free milk (I use unsweetened soy milk)

• 1 tablespoon avocado oil or olive oil

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• a few cracks of black pepper

Sauce and optional toppings

• 4 tablespoons water

• 1 tablespoon maple syrup

• 1 tablespoon gochujang

• 1 tablespoon soy sauce or tamari

• 1/4 teaspoon garlic powder

• 1/2 teaspoon toasted sesame oil

• 1/2 tablespoon cornstarch

• Optional toppings: sesame seeds and sliced scallions

Method

1. Preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius, convection mode.

2. Prepare your batter. Whisk together all of those ingredients except the cornstarch. Set aside.

3. Pat dry your tofu until all the moisture on the outside is removed. No need to press the tofu if it's a firm or extra firm tofu.

4. Break apart your tofu into irregular-shaped chunks. Pat dry the chunks then toss them in the cornstarch.

5. Once evenly coated in cornstarch, toss the chunks in the batter mixture and place them on a parchment-lined oven tray. Cook until lightly browned and crispy.

6. Prepare your spicy sauce while the tofu is baking in the oven. In a small saucepan, whisk together all of the sauce ingredients and warm through on medium-high heat. Stir once or twice, and when the sauce starts to bubble and thicken (2-3 minutes), remove from heat.

7. When the tofu is done baking, toss them in the sauce and serve with the optional toppings and/or with a side of white rice and steamed broccoli :)

Notes:

• If you want to double the recipe, double all of the ingredients.

• These can be made deep-fried instead, but this baked version is fuss-free and just as delicious.
  

Lots of love,

Ashley