Gochujang Tofu

Name: Gochujang Tofu
Total time: 5 min
Cuisine: Korean
Ingredients: 1 block tofu; 1 tablespoon oil; 0 salt; 0 pepper; 1 tablespoon onion powder; 1 tablespoon garlic powder; 2 tablespoons cornstarch or potato starch; 2 tablespoons gochujang; 2 tablespoons mirin; 2 tablespoons soy sauce; 1 tablespoon ketchup; 1 tablespoon brown sugar; 1 tablespoon rice vinegar; 4 cloves garlic; 1 splash water; 0 sesame oil; 0 scallions; 0 sesame seeds; 0 rice

Serves 1

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Gochujang Tofu

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Serves 1

Directions

1Rinse and optionally freeze and defrost the tofu to give it a chewier texture.
2Tear tofu into irregular pieces for extra crispiness.
3Toss tofu with oil, salt, pepper, onion powder, garlic powder, and cornstarch or potato starch.
4Bake tofu at 400°F until crispy and golden brown.
5In a pan, combine gochujang, mirin, soy sauce, ketchup, brown sugar, rice vinegar, and minced garlic. Simmer for a few minutes to thicken.
6Toss the crispy baked tofu in the sauce.
7Finish with toasted sesame oil and scallions. Serve with steamed rice and add toasted sesame seeds for extra crunch and nutty flavor.

Ingredients

1 block tofu
1 tablespoon oil
0 salt
0 pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons cornstarch or potato starch
2 tablespoons gochujang
2 tablespoons mirin
2 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon brown sugar
1 tablespoon rice vinegar
4 cloves garlic
1 splash water
0 sesame oil
0 scallions
0 sesame seeds
0 rice

Equipment

knifebowlbaking sheetovenfrying panwhiskspatulachoppping board

Gochujang Tofu

Gochujang Tofu

Directions

Ingredients

Equipment

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