Quick & Easy Spicy Gochujang Sesame Tofu
Spicy Gochujang Sesame Tofu. Fried tofu tossed in a spicy, sweet gochujang sauce with a hint of sesame. This vegan gochujang Korean tofu is ready in 30 minutes and great as a main or side dish.
Ingredients
- 14 oz extra firm tofu
- 1 green onion finely chopped for garnishing
- 2 tablespoon vegetable oil or any neutral oil
Sauce
- 1 tablespoon gochujang (Korean red chili paste)
- 1 tablespoon sesame seeds
- 1 tablespoon regular soy sauce
- 1 teaspoon sesame oil
- ½ tablespoon cornstarch or sub with potato starch
- 1 teaspoon white granulated sugar or sub with cane or brown sugar, maple syrup or honey
- ½ teaspoon gochugaru (Korean red chili flakes)
- ½ cup water cold
Instructions
- Remove the block of tofu from the package and strain out excess water. Pat tofu dry with clean paper towels to remove excess moisture. Slice tofu into 1 cm thick rectangles (if you prefer them thicker, cut them into ½-inch thick pieces). Set aside.
- In a small bowl, combine sauce ingredients until well combined. Set aside.
- Heat vegetable oil or any neutral oil in a large pan on medium heat. Once oil is hot, carefully lower tofu slices away from you to prevent oil splash back. Do not overcrowd the pan. You may need to fry in two batches if you’re using a smaller pan.
- Fry tofu for 5-7 minutes per side or until golden brown.
- Once tofu is golden brown on both sides, pour in sauce in a circular motion to cover the tofu.
- Let sauce simmer to thicken, about 30 seconds. Then gently toss the tofu in the sauce.
- Garnish with green onions. Serve immediately and enjoy!
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Nutrition
Calories: 182kcal | Carbohydrates: 12g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 642mg | Potassium: 399mg | Fiber: 1g | Sugar: 5g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 3mg