This crispy baked Korean tofu, infused with the bold flavors of gochujang, is perfectly spiced and bursting with taste. Pair it with fresh white rice and your favorite vegetables for a quick, nutritious, and satisfying vegan dinner.
INGREDIENTS
Tofu
- 1 (16-ounce) block extra-firm tofu
- 1 tablespoon tamari or soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons gluten-free breadcrumbs (or regular breadcrumbs)
Sauce
- ¼ cup low-sodium tamari or soy sauce
- ¼ cup gochujang (red chili paste; check for gluten-free if needed)
- 1 tablespoon tomato paste
- 2 tablespoons vegetable broth or water
- 3 tablespoons honey (or maple syrup for a vegan option)
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon fresh grated ginger
- 1 teaspoon cornstarch
- 1 teaspoon water
INSTRUCTIONS
- Prep and Bake Tofu:
- Preheat your oven to 400°F (200°C).
- Remove the tofu from its package, drain excess liquid, and pat it dry by wrapping it in a clean towel. Press lightly to absorb moisture.
- Cut the tofu into 1-inch cubes and place them in a bowl. Toss with tamari, then cornstarch, and finally breadcrumbs until evenly coated.
- Arrange the tofu cubes on a parchment-lined baking sheet, ensuring they don’t touch to allow for even crisping.
- Bake for 25 minutes, then turn off the oven and let the tofu sit inside for an additional 5 minutes.
- Make the Sauce:
- In a small pot, whisk together all the sauce ingredients except the cornstarch and water.
- In a separate bowl, mix the cornstarch with water until smooth, then add it to the pot.
- Cook the sauce over medium heat, whisking frequently, until it begins to bubble and thicken. Remove from heat to let it thicken further.
- Combine and Serve:
- Let the tofu cool for 5 minutes, then transfer it to a bowl. Toss with half of the prepared sauce, reserving the rest for serving.
- Serve with rice and fresh vegetables like cucumber, carrot, avocado, or broccoli. Sprinkle with sesame seeds for garnish.
NOTES
- Opt for low-sodium tamari or soy sauce to keep the dish from becoming overly salty.
- This dish pairs well with steamed or stir-fried vegetables for a complete meal.
Nutrition (per serving):
Calories: 192 | Carbs: 30g | Protein: 8g | Fat: 4g | Fiber: 1g | Sugar: 11g
