Spicy Gochujang Tofu

Plate of Gochujang Tofu with broccoli and rice.

5 from 5 votes

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!

Prep Time5

Cook Time15

Total Time20

Course: Entree

Cuisine: American, Korean-Inspired

Servings:

Calories: 309kcal

Author: Alissa Saenz

Ingredients

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

US Customary - Metric

Instructions

Whisk the gochujang, maple syrup, soy sauce, rice vinegar, water, sesame oil, and cornstarch together in a small cup or bowl.
Coat the bottom of a large nonstick skillet with the oil and place it over medium heat.
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.
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.
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.
Remove the skillet from heat and top the tofu with chopped scallions and sesame seeds.
Serve with rice or quinoa and additional accompaniments of choice.

Notes

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.

Nutrition