Spicy Gochujang Tofu

Murielle Banackissa is a Montreal-based food photographer, food stylist, recipe developer, blogger, and educator. This Spicy Gochujang Tofu Recipe is excerpted from her debut cookbook, Savoring: Meaningful Vegan Recipes from Across Oceans.

There was a time when I would eat tofu at least three times per week. My go-to recipe was by a well-known and incredibly talented Quebec chef, Caroline Huard (also known as Loounie). She has this simple, quick-to-make, tasty recipe called Tofu Magique, which consists of tofu coated in a mixture of lemon juice, tamari, maple syrup, and tons of nutritional yeast.

This Spicy Gochujang Tofu is my twist on Caroline’s recipe. Although this recipe is quick and easy to execute, I encourage you to not rush the crisping of the tofu, as this will make the biggest difference in the texture of the dish. You can also taste your sauce as you are making it, noticing how each element brings forth another layer of flavor notes, from umami and savory to spicy, sweet, and fermented.

Ingredients You’ll Need

• Gochujang
• Garlic gloves
• Maple syrup
• Tamari
• Rice vinegar
• Extra-firm tofu
• Cornstarch
• Nutritional yeast
• Avocado Oil
• Green onions
• Black and white sesame seeds

How To Make This Gochujang Tofu

Step 1: Sauce Fusion and Tofu Coating

• 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.

Step 2: Golden Crisping of Tofu Sauté

• 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.

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