Spicy Gochujang Tofu

Spicy Gochujang Tofu is a quick and flavorful twist on a classic tofu recipe. Coated in a zesty mix of gochujang, garlic, maple syrup, tamari, and rice vinegar, the tofu is crisped with cornstarch and nutritional yeast. The result is a dish with layers of umami, savory, spicy, sweet, and fermented flavors. 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. Table of Contents Ingredients You’ll Need How To Make This Gochujang Tofu Gochujang Tofu – Recipe Card About the Book About the Author More Vegan Recipes You Might Like 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. Click next to read more Step 3: Gochujang Glaze Infusion Reduce the heat to medium. Pour the gochujang mixture over the tofu and cook, tossing, for 1 minute or until the tofu is coated and glistening. Step 4: Finishing Touch and Serving Suggestions Remove from the heat and garnish with sliced green onions and sesame seeds. Serve hot alongside my Coconut Rice (p. 100) or Garlicky Miso- Glazed Bok Choy (p. 127), or any of your favorite sides. Store leftovers in the fridge in an airtight container for up to 24 hours. Gochujang Tofu – Recipe Card Spicy Gochujang Tofu is a quick and flavorful twist on a classic tofu recipe. Coated in a zesty mix of gochujang, garlic, maple syrup, tamari, and rice vinegar, the tofu is crisped with cornstarch and nutritional yeast. The result is a dish with layers of umami, savory, spicy, sweet, and fermented flavors. Prep Time:5minutes minutes Cook Time:15minutes minutes Total Time:20minutes minutes Author: Murielle Banackissa Servings: 4 servings Ingredients ▢2 tablespoons gochujang ▢2 cloves garlic - grated using a Microplane ▢1 tablespoon maple syrup ▢1 tablespoon tamari sauce ▢1 tablespoon rice vinegar ▢1 lb extra-firm tofu, patted dry ▢2 tablespoons cornstarch ▢2 tablespoons nutritional yeast ▢1 tablespoon avocado oil Click next to read more Garnishes ▢Sliced green onions ▢Black and white sesame seeds Instructions 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. 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. Reduce the heat to medium. Pour the gochujang mixture over the tofu and cook, tossing, for 1 minute or until the tofu is coated and glistening. Remove from the heat and garnish with sliced green onions and sesame seeds. Serve hot alongside my Coconut Rice (p. 100) or Garlicky Miso- Glazed Bok Choy (p. 127), or any of your favorite sides. Store leftovers in the fridge in an airtight container for up to 24 hours.