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Crispy Gochujang Korean Tofu

Crispy Gochujang Korean Tofu
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Indulge in the delightful crunch of Crispy Gochujang Korean Tofu, a dish that perfectly marries flavor and texture. This recipe is ideal for any occasion, whether you’re entertaining guests or enjoying a cozy meal at home. Each bite offers a satisfying crunch paired with a spicy kick from the gochujang sauce. Baked until golden and crispy, this tofu is complemented by fresh veggies and rice, making it a nutritious vegan option that’s quick and easy to prepare. With its rich flavors and versatility, it’s sure to become a favorite in your culinary repertoire.

Ingredients

Scale
  • 1 block (16 oz) extra firm tofu
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon cornstarch
  • 3 tablespoons gluten-free breadcrumbs
  • 1/4 cup low sodium tamari or soy sauce
  • 1/4 cup gochujang/red chili paste
  • 1 tablespoon tomato paste
  • 2 tablespoons vegetable broth or water
  • 3 tablespoons honey (or maple syrup for vegan)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons minced garlic
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Drain and press the tofu to remove excess moisture, then cut into 1-inch cubes.
  3. Toss tofu with tamari/soy sauce, cornstarch, and breadcrumbs until evenly coated.
  4. Spread tofu on the prepared baking sheet without overcrowding, then bake for 25 minutes.
  5. While baking, whisk together sauce ingredients in a small pot over low heat until combined.
  6. Thicken sauce with cornstarch mixed with water until bubbly.
  7. Toss baked tofu with half the sauce; serve over rice or quinoa with fresh vegetables.

Nutrition

Find it online: https://ketodeliciousdishes.com/crispy-gochujang-korean-tofu/