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Sticky Gochujang Tofu

Sticky Gochujang Tofu

Georgina Burgess
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Dinner, Lunch
Servings 2

Ingredients
  

For the tofu

  • 1 280g block extra firm tofu drained and pressed
  • 2 tbsp cornflour
  • 1/2 tsp salt
  • 1 tbsp vegetable oil

For the gochujang sauce

  • 1 tbsp vegetable oil
  • 3 cloves garlic minced
  • 3.5 tbsp gochujang paste use gluten free Gochujang Paste to make this gluten free
  • 1/2 inch piece fresh ginger minced or grated
  • 2 tbsp dark soy sauce use Tamari to make this gluten free
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1.5 tbsp maple syrup

For serving

  • Cooked rice
  • Spring onions (scallions) chopped
  • Steamed broccoli
  • Sesame seeds

Instructions
 

  • Preheat your oven to 190C and line a baking tray with parchment paper
  • Cube your drained and pressed tofu or rip it into chunks for a 'meatier' texture (this also creates nooks and crannies for the sauce to go = more flavour!)
  • Add the tofu chunks to a bowl along with the salt, oil and cornflour so that all the pieces are coated. Add the tofu to the baking tray in one layer and place in the oven to bake for 25 minutes until golden and crispy.
  • Make the sauce by heating the oil over medium heat and add the minced garlic - cook for 1 minute
  • Add the rest of the sauce ingredients and cook for 4-5 minutes over a low heat until sticky
  • Add in the crispy baked tofu and stir to coat each piece in the sauce. Serve with rice, steamed broccoli, spring onions and sesame seeds and enjoy!