Vegan Crispy Gochujang Tofu

This vegan crispy gochujang tofu is a great source of plant-based protein that provides incredible flavors and is fantastic make-ahead dish. The sauce is spicy, savory, slightly sweet, and oh-so-addictive!

Course dinner, lunch, Main Course, supper

Cuisine Korean

Keyword crispy, gochujang, tofu, vegan

Prep Time 10

Cook Time 25

Servings servings

Calories 373kcal

Ingredients

For the crispy tofu

400 grams firm pressed tofu
1 pinch white pepper
1/4 tsp sea salt
1 tbsp cornstarch
1 tsp garlic powder
2 tbsp oil

For gochujang glaze

1 tbsp gochujang
1 tsp gochugaru
1 1/2 tbsp low-sodium soy sauce
1 tsp sesame oil
1/2 tbsp cornstarch
2 tsp white sugar
1 tsp rice vinegar
1/2 cup water
1 green onion chopped

Instructions

Drain the tofu and let sit on paper towels for a few minutes.
While the tofu is draining, whisk together all the ingredients for the gochujang glaze and set aside.
Once the tofu is dry, cut into 1 inch cubes and place in a medium mixing bowl. Add the sea salt, white pepper, cornstarch and garlic powder. With a wooden spoon or a rubber spatula, mix together until all the tofu cubes are lightly coated.
In a medium pan, heat 2 tbsp of oil on medium heat. Gently add the tofu pieces on the pan and let cook for 10 minutes. Turn on other side and let cook another 10 minutes.
Pour over the gochujang glaze and mix together to ensure all tofu pieces are coated. Let the glaze cook for 2-3 minutes, or until it thickens.
Once the glaze has thickened, remove from heat and serve in a bowl. Sprinkle green onions on top, optional!

Nutrition