This fiery gochujang tofu is like a party in your mouth! A delicious Korean-inspired vegan main dish that's loaded with flavor and can be on the table in about 20 minutes!
- 3 tablespoons gochujang, or to taste (Note 1)
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- ⅓ cup cold water
- 1 tablespoon toasted sesame oil
- 1 ½ teaspoons cornstarch
- 1 tablespoon peanut oil
- 1 (16 ounce/454 gram) package super firm tofu, cut into ½ inch cubes
- 2 garlic cloves, minced
- 2 scallions, chopped
- 1 tablespoon toasted sesame seeds
- Cooked rice or quinoa
- Additional accompaniments of choice, such as steamed vegetables
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Whisk the gochujang, maple syrup, soy sauce, rice vinegar, water, sesame oil, and cornstarch together in a small cup or bowl.
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Coat the bottom of a large nonstick skillet with the oil and place it over medium heat.
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Once the oil is hot, add the tofu. Cook the tofu for about 10 minutes, flipping it once or twice, until the pieces are golden brown.
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Push the tofu to the side of the skillet and add the garlic. Sauté the garlic for about 1 minute, stirring constantly, until very fragrant.
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Carefully pour the sauce into the skillet. Stir everything up so that the sauce coats the tofu. Bring the sauce to a simmer and continue cooking everything for about 1 to 2 minutes, until the sauce thickens.
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Remove the skillet from heat and top the tofu with chopped scallions and sesame seeds.
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Serve with rice or quinoa and additional accompaniments of choice.
- You can use anywhere from 1 tablespoon of gochujang for a relatively mild sauce, to 5 tablespoons, for a very spicy sauce. Start with less and taste-test the sauce if you're not sure how much you can tolerate.
- Nutrition information does not include accompaniments.