Spicy Gochujang Tofu
Murielle Banackissa's easy vegan recipe for crispy pan-fried tofu with a spicy gochujang sauce.
Ingredients
- 2 tbsp gochujang
- 2 garlic gloves grated using a microplane
- 1 tbsp maple syrup
- 1 tbsp tamari
- 1 tbsp rice vinegar
- 1 1 lb/454 g package extra-firm tofu patted dry
- 2 tbsp cornstarch
- 2 tbsp nutritional yeast
- 1 tbsp avocado oil
- sliced green onions for garnish
- black and white sesame seeds for garnish
Instructions
- In a small bowl, whisk together the gochujang, garlic, maple syrup, tamari and rice vinegar until the gochujang is fully incorporated. Set aside.
- Break the tofu into bite-sized pieces and place in a large mixing bowl. Sprinkle in the cornstarch and nutritional yeast. Toss using a silicone spatula until the tofu is well coated.
- Heat the avocado oil in a nonstick pan set over medium-high heat. Add the tofu, leaving behind any excess cornstarch, nutritional yeast and tiny tofu pieces.
- Cook, tossing the tofu often using a silicone spatula, until golden and crispy at the edges, about 7 to 10 minutes.
- Reduce the heat to medium. Pour the gochujang mixture over the tofu and cook, tossing, for 1 minute or until the tofu is coated and glistening.
- Remove from the heat and garnish with sliced green onions and sesame seeds. Serve hot alongside rice or any of your favourite sides.
- Store leftovers in the fridge in an airtight container for up to 24 hours.