Description
Gochujang Tofu takes 35 minutes to make and is perfect for a high-protein vegetarian meal!
Ingredients
Scale
Tofu
- 1 pack extra-firm tofu (12-14oz)
- 2 tbsp avocado oil (can sub vegetable oil)
- 2 tbsp cornstarch
- 1 tbsp minced ginger
- 2 garlic cloves, minced
- 2 scallions, sliced. (optional)
Gochujang sauce
- 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
- Press tofu to remove moisture for crispier results.
- Use extra-firm tofu for the best texture.
- Don’t overcrowd the baking sheet—leave space for even crisping.
- Tear tofu into chunks for more texture (or cut into cubes).
- Serve immediately for the crispiest texture.
- Use a non-stick pan to prevent sticking and for easy cleanup.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 350
- Sugar: 10g
- Fat: 9g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g