If you've never tried Gochujang, consider this a PSA to run out to the store and buy this sweet and spicy condiment
I went 21 years before trying gochujang. 21 long years of bland tofu until a friend of mine finally introduced me to what I have been missing. Now, I eat it nonstop! Learn from my mistakes, and let this be your sign to pick some up during your next grocery run! Then, I encourage you make up for lost time and make this sweet and spicy tofu asap!
So, What is Gochujang?
Gochujang, which can be found at most super markets, is a fermented red chili paste and it is an absolute GAME CHANGER. It’s spicy but has underlying sweet notes due to starches in the glutinous rice. It’s similar to Sriracha, but much, MUCH better in my opinion. Since my friend showed me this recipe, I’ve been using this sauce on everything! In addition to this tofu recipe, The sauce is wonderful on chicken, salmon, as a dipping sauce for spring roles, and I even swap it in for soy sauce when I make fried rice!
If all that hasn’t convinced you to try gochujang, hopefully the fact that this is the easiest recipe ever will! The sauce comes together in under 2 minutes. The only time consuming part is baking the tofu, however that is a largely uninvolved process. You won’t need to babysit it, the way you might need to watch and constantly stir vegetables on the stove top. Still, if 40 minutes is a bit long, just pan fry your tofu! It’s that easy!!!
You can eat this sweet and spicy tofu straight off the pan, trust me you’ll want to (I certainly did) but I suggest serving it over a bed of rice and any vegetables you have on hand. You can drizzle any extra sweet and spicy sauce on top, or just add some sesame oil and seaweed flakes. No matter how you serve it, I guarantee you will enjoy it!
(Note* if you find the sauce too spicy, I recommend adding more sesame oil to cut the heat)
Interested in more vegan recipes?Check out
Turmeric and Pepper Spiced Tofu
Sweet and Spicy Tofu
Course: EntréesCuisine: AsianDifficulty: Easy4
servings10
minutes40
minutesIngredients
1 Lb Tofu (I prefer super or extra firm)
1 Tbs Olive Oil
2 Tbs Corn Starch
2 Tbs Gochujang
2 Tbs Rice Vinegar
2 Tbs Soy Sauce
1 Tbs Sesame Oil
⅛ Tsp Garlic Powder
½ Tsp Honey (optiona)
Directions
- Preheat your oven to 400 degrees Fahrenheit
- Press your tofu between 2 paper towels to drain the excess water. Then cut your tofu however you would like. I tore mine into equal sized pieces, but you can cut into cubes, triangles, etc.
- Transfer the tofu into a small bowl and mix in olive oil. Once the tofu is coated, sprinkle the cornstarch in and mix again. Be gentle as tofu can tear easily. See notes for alternatives.
- To make your sweet and spicy sauce, mix together the Gochujang, rice vinegar, soy sauce, sesame oil, garlic powder, and honey if using. Pour the sauce into the bowl with the tofu, and mix gently again until each piece is coated.
- Transfer your tofu to a parchment lined baking tray and bake for 40 minutes, flipping half way through.
- Serve with rice and your favorite vegetables. I used micro greens, but snap peas, and avocado would be excellent too. Enjoy!
Notes
- Because tofu breaks apart so easily, you may find it helpful to pour the cornstarch onto a plate and dipping all sides of the tofu in and coating it that way. This method will use more corn starch, probably 3-4 tablespoons worth.
- If you are short on time, you can bake your tofu at 450 degrees Fahrenheit for 20 minutes. Still flip the tofu halfway to ensure all sides get crispy.
Incredible tofu! Wow