Sweet & Spicy Gochujang Tofu
• Pressing tofu well is key for crisp texture and better sauce absorption. • Adjust gochujang amount based on spice tolerance. • The sauce thickens quickly, so do not over-reduce before adding tofu. Health Benefits: This dish provides plant-based protein from tofu that supports satiety and muscle maintenance. Gochujang adds fermented depth and flavor, while garlic and vinegar contribute antioxidant and gut-supportive compounds. When paired with rice and vegetables, it becomes a balanced meal with complex carbohydrates, protein, and fiber.
1 steps, about 27 minutes
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01Press tofu to remove excess moisture, then cut into bite-sized cubes. 2. Toss tofu with cornstarch, salt, and black pepper until evenly coated. 3. Heat oil in a skillet over medium-high heat. Pan-fry tofu for 8 to 10 minutes, turning occasionally, until golden and crisp. Remove and set aside. 4. In a small bowl, mix gochujang, soy sauce, maple syrup, rice vinegar, and minced garlic until smooth. 5. In the same pan, reduce heat to medium and add sauce mixture. Cook for 1 to 2 minutes until slightly thickened. 6. Add tofu back into the pan and toss until evenly coated and glossy. 7. Serve over rice and top with green onions and sesame seeds if desired.
• Pressing tofu well is key for crisp texture and better sauce absorption. • Adjust gochujang amount based on spice tolerance. • The sauce thickens quickly, so do not over-reduce before adding tofu. Health Benefits: This dish provides plant-based protein from tofu that supports satiety and muscle maintenance. Gochujang adds fermented depth and flavor, while garlic and vinegar contribute antioxidant and gut-supportive compounds. When paired with rice and vegetables, it becomes a balanced meal with complex carbohydrates, protein, and fiber.
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