You could say I’m addicted to this sweet and spicy tangy sauce concoction mainly composed with gochujang. It’s quite similar to my Spicy Korean Broc Wingz recipe I posted a while back but obviously with tofu instead. It’s sticky, spicy, sweet, crunchy on the outside and still has the soft, soybean taste of tofu on the inside. If using Korean soy sauce or tamari, this recipe is also gluten free!
I personally am not a fan of extra-frim/firm tofu because I find it somewhat rubbery, flavour-less and tough (just not great for this recipe). I grew up eating Korean medium-firm tofu which has a distinct soy taste, hence why I could eat a whole block of tofu uncooked. So in saying that, I kept to medium-firm tofu and pressed it for about 5-10 minutes to get rid of the excess tofu juice and make it easier to cook with. I then cut the block into cubes and coated in some potato starch to give it extra crispiness. This step is totally optional and you can opt to just fry them plain. The main ingredient for the sauce is the gochujang- a korean chilli fermented paste- almost like the korean version of spicy miso. If you head to an asian grocer, or a Korean grocer, you will be sure to find a huge tub of gochujang - it’s a staple in every Korean household (Ps- I’ve been told you can even find them in Woolies!)
Fry the tofu cubes until nice and crispy, lower the heat and add in the sauce. Stir and watch it thicken and do it’s magic!
Sweet and Spicy Korean Tofu (v)
print recipe here
330g medium firm tofu
1 ½ tbsp potato starch (or cornstarch)
1 tbsp cooking oil (I used coconut oil)
3 tbsp maple syrup
2 tbsp soy sauce
2 tbsp gochujang
1 tbsp rice vinegar (or apple cider vinegar)
½ tbsp sesame oil
½ tsp ground garlic
¼ tsp white pepper
½ tbsp chopped spring onion
Start by pressing your tofu with a heavy bowl for 5-10 minutes to let out the moisture. In the meantime, grab a bowl to make the sauce. To make the sauce, combine all the ingredients and mix together in a bowl.
Once the tofu has been pressed, cut into small cubes. Fill a shallow plate with the potato starch and coat your tofu cubes in the starch. (optional)
Heat a large pan with 1 tbsp of oil and cook your coated tofu until all sides are nicely brown and crispy (4-7 minutes). Turn down the heat to low and add the sauce over the tofu. Let simmer and continue stirring for 5 minutes, turn heat off and let cool for a remaining 3-4 minutes until thick and saucy. Serve on rice with spring onions and sesame. Enjoy!