We love tofu. We love crispy tofu, we love saucy tofu, and we REALLY love tofu that’s fast & simple to make (however tastes prefer it wasn’t). Enter crispy baked gochujang tofu! It’s a savory, spicy, Korean-inspired dish good for pairing with kimchi, cabbage apple slaw, kimchi rice fritters, and extra.
It’s vegan, gluten-free, protein-packed, and requires simply half-hour and 6 elements. Allow us to present you the way it’s performed!
Gochujang is a pink chili-based sauce that’s spicy, savory, and barely candy. It’s fashionable in Korean cooking and historically fermented to develop the flavors, however there are additionally methods to make it more simply (and shortly) — which you realize we’re all about. Right here, we use it together with different elements to coat crispy baked tofu!
Easy methods to Make Crispy Baked Gochujang Tofu
For the crispiest crispy tofu, we begin off with tremendous agency (excessive protein!) tofu and crumble it into bite-size items with jagged edges. Then we coat them with oil and bake till golden and barely agency!
Whereas the tofu crisps within the oven, we make our Korean-inspired sauce by combining gochujang (ideally homemade, however store-bought is okay, too) with lime juice, maple syrup, cornstarch, and water.
After heating on the range, the sauce thickens up and is able to coat the tofu in sticky, savory perfection. YUM.
All collectively now! The crispy baked tofu joins forces with the gochujang sauce, and it’s able to take pleasure in.
We hope you LOVE this Korean-inspired gochujang tofu! It’s:
Fast & simple
& SO versatile!
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Servings 4 (Servings)
Forestall your display screen from going darkish
- 1 (14-16 oz) bundle tremendous agency tofu*
- 4 tsp olive or avocado oil
- 2-3 Tbsp gochujang (or sub store-bought // guarantee vegan + gluten-free as wanted)
- 2 Tbsp lime juice
- 1-2 Tbsp maple syrup
- 2 Tbsp water
- 3-4 tsp gochugaru (Korean chili flakes // non-obligatory, relying on how spicy you prefer it/how spicy your gochujang is)
- 1/2-3/4 tsp floor cayenne (non-obligatory, relying on how spicy you prefer it/how spicy your gochujang is)
- 1 ½ tsp cornstarch
Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.
Crumble the tofu into items ~1/2-inch in measurement and organize them on the parchment-lined baking sheet. Add oil and toss to evenly coat the tofu. As soon as the oven is preheated, bake for 20 minutes, flip with a spatula, and bake for one more 5-Quarter-hour or till the tofu is a bit agency and golden with crispy edges.
In the meantime, in a medium (or bigger) saucepan, mix the gochujang, lime juice, maple syrup, and water and whisk to mix. Style and regulate earlier than including the remaining elements. Relying on the spice stage of your gochujang, chances are you’ll wish to add each the gochugaru and cayenne for added spiciness (we added the higher quantities of each). You can too add extra gochujang for savory notes, lime for tang, or maple syrup for sweetness. When you’re proud of the sauce, add the cornstarch and whisk till no lumps stay.
Place the saucepan over medium-high warmth and, whisking always, carry to a lightweight simmer. As soon as calmly effervescent, watch carefully till the sauce begins to thicken. This could take about 5-8 minutes complete. As soon as the sauce begins to thicken, take away from warmth and put aside.
Leftovers preserve in a sealed container within the fridge for 3-4 days or within the freezer for as much as 1 month. Reheat in a skillet or within the oven at 350 F (176 C) for 5-10 minutes till heat and crispy.
*In the event you can’t discover tremendous agency tofu, further agency tofu will work on this recipe. If utilizing further agency tofu, wrap it in an absorbent towel and set one thing heavy on high — like a forged iron skillet — to press out further moisture for 10-Quarter-hour. Alternatively, use a tofu press. Then proceed with Step 2.
*Diet data is a tough estimate calculated with olive oil and with out non-obligatory elements.
Serving: 1 serving Energy: 223 Carbohydrates: 12 g Protein: 15.8 g Fats: 12.4 g Saturated Fats: 2.3 g Polyunsaturated Fats: 0.5 g Monounsaturated Fats: 3.3 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 187 mg Potassium: 150 mg Fiber: 2.7 g Sugar: 5.6 g Vitamin A: 0 IU Vitamin C: 2.3 mg Calcium: 104 mg Iron: 3.2 mg