Spicy Gochujang Tofu
131kcal
Ingredients
- 500 g tofu torn into chunks
- 2 tablespoon cornflour
- 1 teaspoon garlic pepper
- 1 teaspoon salt
- 2 tablespoon gochujang paste Korean red chili paste
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 125 ml water
- 3 medium cloves about 1.5tbsp minced garlic
- Oil for frying
To Serve:
- 1 teaspoon white sesame seeds
- 2 spring onions finely sliced
Method
- Drain your extra-firm tofu and pat it dry - I like to give the tofu a gentle squeeze to remove excess moisture.500 g tofu
- Use your hands to tear the tofu into bite-sized (1-inch or so) chunks into a bowl. Keep the chunks relatively uniform in size if possible.
- Add the cornflour, garlic pepper, and salt and toss the tofu chunks to ensure they’re fully coated in the cornflour.2 tbsp cornflour, 1 tsp garlic pepper, 1 tsp salt
- Heat your oil in your pan, and once it’s hot fry the tofu chunks in batches for 3-4 minutes until golden and crispy. I cooked mine in two batches so as not to overfill the pan, but this will depend on the size of your pan!Oil for frying
- Place the crispy tofu on a chopping board lined with kitchen towel to soak up excess oil.
- Drain away any excess oil in the pan and reduce the heat. Add the gochujang paste, maple syrup, soy sauce, and water to your pan.2 tbsp gochujang paste, 1 tbsp maple syrup, 1 tbsp soy sauce, 125 ml water
- Stir the sauce ingredients together until the paste has softened and created a thick, bubbling sauce.
- Add the minced garlic and cook for another minute.3 medium cloves
- Return your tofu back into the pan and use your spoon to coat the tofu in the sauce.
- Serve with the white sesame seeds and spring onion scattered on top!1 tsp white sesame seeds, 2 spring onions
Nutrition
Serving1gCalories131kcalCarbohydrates13gProtein7gFat7gSaturated Fat1gPolyunsaturated Fat6gSodium1254mgFiber1gSugar8g
Notes
I added about 4 tablespoons of a neutral oil to my pan to fry the tofu chunks for this recipe, which results in the crispiest tofu.
For a lower calorie alternative, you could bake the tofu at 400F/200C for 20 minutes, or cook the tofu in the air fryer at 400F/200C for 10-15 minutes until golden and crispy.
You might notice that the gochujang paste is quite thick when you first add it to the pan. Don’t worry, the other ingredients and heat help it to soften and melt into the spicy sauce - I used my wooden spoon to encourage this process as you can see in the video!