Gochujang Tofu
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
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