20-Minute Gochujang Tofu (Packed with Flavor)
Lightly pan-fried tofu coated in a flavorful and spicy gochujang sauce. This vegan gochujang tofu dish can be made in under 20 minutes.
Ingredients
Tofu Marinade
- 1 block of tofu
- 1 tbsp soy sauce
- Salt pepper to taste ¼ tsp each
- 1 tbsp sesame oil
- 3 tbsp starch
Gochujang Tofu Sauce
- 3- 4 tbsp vegan gochujang sauce
- 1 tbsp minced garlic
- 1/2 tbsp minced ginger
- 2 tbsp umami sauce or soy sauce
- 3 tbsp maple syrup or agave
- 2 tbsp rice vinegar
- 1 tsp arrowroot starch or cornstarch mixed with 1 tbsp water)
Instructions
- Drain the tofu with a tofu presser or a heavy pan placed on top of the tofu for 20 – 30 minutes.
- Cut the tofu into cubes.
- In a big bowl, combine the tofu marinade gently without breaking the tofu
- Heat up a layer of oil in a non-stick wok or deeper pan
- Over medium to high heat, gently add the tofu to the oil andfry for 2 – 3 minutes on each side or until golden brown on all sides.
- Remove the tofu and place it onto a paper towel to soak up excess oils.
- In the same pan, add garlic, and ginger and stir for 20 – 30 seconds or until fragrant.
- Add the vegan Gochujang sauce, umami or soy sauce, agave or maple syrup, and rice vinegar.
- Stir in the starch mixture and continue to stir until well combined.
- Add in the tofu and turn the heat to low mixing until all the tofu chunks are well coated.