Korean Gochujang Tofu

Crispy pan-fried tofu coated in a sweet and spicy gochujang sauce, served over white rice with refreshing steamed broccoli.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 7
• Cuisine: Korean
• Difficulty: Medium
• Cost: $1.24/serving

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein

Tags

• healthy
• savory
• spicy

Ingredients

• 1.5 extra-firm tofus (pressed and cubed)
• 4 tablespoon cornstarch ((for sauce))
• 2 tablespoon vegetable oil
• 0.25 cup gochujang
• 2 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 cup water
• 2 cup white rice (uncooked)
• 2 cup broccoli florets
• 2 tablespoon sesame seeds (for garnish)

Instructions

1. Cook the 2 cups uncooked white rice according to package directions. Set aside.
2. In a medium bowl, whisk together 1/4 cup gochujang, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 tablespoon sesame oil, 2 minced cloves garlic, and 1 teaspoon grated fresh ginger. In a separate small bowl, whisk 1 cup water with 2 tablespoons cornstarch (for sauce) until smooth. Set both aside.
3. Pat the cubed extra-firm tofu very dry with paper towels. Toss with 2 tablespoons cornstarch until evenly coated.
4. Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu in a single layer and pan-fry for 6-8 minutes, turning occasionally, until golden brown and crispy. Remove tofu from skillet and set aside.
5. Reduce heat to medium. Pour the gochujang sauce mixture into the skillet and bring to a simmer. Slowly whisk in the cornstarch slurry and cook, stirring constantly, for 1-2 minutes until the sauce thickens.
6. Add the crispy tofu back to the skillet and toss to coat evenly in the sauce.
7. Steam the 2 cups broccoli florets until tender-crisp, about 3-5 minutes.
8. Serve the Korean Gochujang Tofu hot over white rice, with steamed broccoli on the side. Garnish with sesame seeds if desired.

Notes

Adjust the amount of gochujang to control the spice level. You can use agave nectar or maple syrup instead of brown sugar for a vegan option. Leftovers are delicious and reheat well.

Nutrition (per serving)

• Calories: 490
• Protein: 24.5 g
• Carbohydrates: 57 g
• Fat: 19.5 g
• Fiber: 7 g
• Sodium: 1250 mg
• Saturated Fat: 2.5 g
• Sugar: 10 g