Description
Crispy Gochujang Korean Tofu is a flavor-packed vegan dish that perfectly combines crunch and spice. This baked tofu recipe is quick and easy, making it an ideal choice for weeknight dinners or meal prep. Marinated in a spicy gochujang sauce and coated with gluten-free breadcrumbs, each bite is a delightful explosion of umami. Enjoy this versatile dish over rice, in wraps, or tossed in salads. Impress your family and friends with this nutritious, satisfying meal that’s not only delicious but also healthy!
Ingredients
Scale
- 16 oz extra firm tofu
- 1 tbsp tamari or soy sauce
- 1 tbsp cornstarch
- 3 tbsp gluten-free breadcrumbs
- 1/4 cup low sodium tamari or soy sauce
- 1/4 cup gochujang/red chili paste
- 1 tbsp tomato paste
- 2 tbsp vegetable broth or water
- 3 tbsp honey or maple syrup for vegan
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 2 tsp minced garlic
- 1 tsp fresh grated ginger
- 1 tsp cornstarch
- 1 tsp water
Instructions
- Preheat oven to 400°F (200°C).
- Drain and press the tofu to remove excess moisture; cut into 1-inch cubes.
- Toss tofu cubes in tamari and cornstarch until well coated.
- Coat with gluten-free breadcrumbs, then arrange on a parchment-lined baking sheet.
- Bake for 25 minutes; leave in the oven for an additional 5 minutes after turning off.
- While baking, mix sauce ingredients in a pot, heating until thickened.
- Toss baked tofu with half the sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of the recipe (approximately 130g)
- Calories: 210
- Sugar: 6g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg