Spicy Korean Tofu (Print Version)
# Ingredients:
→ Tofu Components
01 -
1 block of firm tofu
02 -
1 tablespoon of olive oil
03 -
1 tablespoon of cornstarch
→ Sauce Ingredients
04 -
1 tablespoon soy sauce
05 -
1 teaspoon maple syrup (or honey)
06 -
1 tablespoon sesame oil
07 -
1 teaspoon rice vinegar
08 -
1 teaspoon minced ginger
09 -
1 teaspoon minced garlic
10 -
1 tablespoon Gochujang (spicy Korean chili paste)
→ Toppings
11 -
Green onions, thinly sliced
12 -
Sesame seeds
# Instructions:
01 -
Turn your oven on to 400°F (200°C) and cover a baking sheet with a piece of parchment.
02 -
Squeeze out any extra water from the tofu by pressing it. Then cut it into cubes that are easy to eat.
03 -
Put the tofu pieces in a bowl and sprinkle cornstarch all over. Mix until they're coated evenly.
04 -
Warm olive oil in a skillet using medium-high heat. Cook the tofu in the pan for 4-5 minutes per side until golden and crispy.
05 -
In another bowl, mix sesame oil, soy sauce, Gochujang, rice vinegar, maple syrup (honey works too), garlic, and ginger all together.
06 -
Move the cooked tofu into a big bowl. Pour the sauce over it and stir to coat the tofu completely.
07 -
Toss on sesame seeds and slices of green onions. Serve right away and enjoy every bite!
# Notes:
01 -
Keep leftovers in an airtight container in the fridge for 2-3 days. To reheat, quickly toss them in a hot skillet to keep them crispy, or microwave them if you're in a rush (might lose crispiness).
02 -
Want crispier tofu? Squeeze out more moisture before cooking and make sure to cover it fully with cornstarch.
03 -
If you don't have Gochujang, you can swap it with chili flakes or another spicy paste, but it might taste different.
04 -
Pair this dish with rice or steamed veggies for a filling meal.