Gochujang Tofu
Gochujang Tofu takes 35 minutes to make and is perfect for a high-protein vegetarian meal!
Ingredients
- 1 pack extra-firm tofu (12-14oz)
- 2 tbsp avocado oil (can sub vegetable oil)
- 2 tbsp cornstarch
- 1 tbsp minced ginger
- 2 cloves garlic minced
- 2 scallions sliced. (optional)
- 3 tbsp Gochujang
- 1 tbsp soy sauce (can sub tamari)
- 1 tbsp brown sugar (or honey)
- 2 tsp rice vinegar
Instructions
- Preheat the oven to 425 degrees F and line a baking pan with parchment paper.
- Press as much liquid out of the tofu as possible with a clean kitchen towel, paper towel or a tofu press.
- Rip the tofu into nuggets or cut into cubes and toss together with 1 tbsp of avocado oil and cornstarch.
- Spread the tofu onto a baking sheet and bake for 20-25 minutes until crispy.
- Mix the Gochujang sauce ingredients together. Set aside.
- Heat the remaining tbsp of avocado oil in a large pan on medium-high heat. Add the garlic and ginger and saute for 1-2 minutes.
- Add the Gochujang sauce and crispy tofu and mix together until evenly coated.
- Optionally tofu with sliced scallions and serve.
Notes
Use extra firm tofu for the best texture. Do not overcrowd the baking sheet when baking. Tear the tofu into pieces so the sauce clings better. Mix the gochujang sauce separately before adding it. Serve immediately for the crispiest tofu.