Gochujang Tofu

12 mins
Serves 1
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Directions

  1. 1Press the tofu and tear it into irregular pieces.
  2. 2Press the tofu and tear it into irregular pieces.
  3. 3Press the tofu and tear it into irregular pieces.
  4. 4In a bowl, toss the tofu with olive oil, salt, pepper, onion powder, garlic powder and corn starch.
  5. 5In a bowl, toss the tofu with olive oil, salt, pepper, onion powder, garlic powder and corn starch.
  6. 6In a bowl, toss the tofu with olive oil, salt, pepper, onion powder, garlic powder and corn starch.
  7. 7Bake the tofu until crispy and golden brown.
  8. 8Bake the tofu until crispy and golden brown.
  9. 9Bake the tofu until crispy and golden brown.
  10. 10Mince the garlic.
  11. 11Mince the garlic.
  12. 12Mince the garlic.
  13. 13In a pan, whisk together gochujang, ketchup, soy sauce, rice vinegar, brown sugar and sesame oil.
  14. 14In a pan, whisk together gochujang, ketchup, soy sauce, rice vinegar, brown sugar and sesame oil.
  15. 15In a pan, whisk together gochujang, ketchup, soy sauce, rice vinegar, brown sugar and sesame oil.
  16. 16Simmer the sauce to cook out the raw bite from the garlic.
  17. 17Simmer the sauce to cook out the raw bite from the garlic.
  18. 18Simmer the sauce to cook out the raw bite from the garlic.
  19. 19Toss the crispy tofu in the gochujang sauce.
  20. 20Toss the crispy tofu in the gochujang sauce.
  21. 21Toss the crispy tofu in the gochujang sauce.
  22. 22Serve the tofu with steamed rice and broccoli.
  23. 23Serve the tofu with steamed rice and broccoli.
  24. 24Serve the tofu with steamed rice and broccoli.
  25. 25Top with scallions and sesame seeds.
  26. 26Top with scallions and sesame seeds.
  27. 27Top with scallions and sesame seeds.

Ingredients

  • 1 block tofu
  • 1 block tofu
  • 1 block tofu
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon pepper
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 2 tablespoons corn starch
  • 2 tablespoons corn starch
  • 2 tablespoons corn starch
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 2 tablespoons gochujang
  • 2 tablespoons gochujang
  • 2 tablespoons gochujang
  • 2 tablespoons ketchup
  • 2 tablespoons ketchup
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 1 cup rice
  • 1 cup rice
  • 1 cup rice
  • 1 cup broccoli
  • 1 cup broccoli
  • 1 cup broccoli
  • 2 tablespoons scallions
  • 2 tablespoons scallions
  • 2 tablespoons scallions
  • 2 tablespoons sesame seeds
  • 2 tablespoons sesame seeds
  • 2 tablespoons sesame seeds

Equipment

Tofu pressbowlbaking sheetfrying panwhisktongs