Craving a delicious, high-protein Asian meal? Make this delicious vegan Gochujang Tofu tonight! Crispy fried tofu is coated with a creamy, umami-rich sauce made with an addictive Korean staple.
Gochujang Tofu Ingredients
How to make vegan Gochujang Tofu
STEP 1:
Drain the tofu and pat dry with a paper towel. (You can use a tofu press, but it’s not necessary.) Cut into small cubes.
STEP 2:
Finely slice the dark green portions of the scallions and set aside for garnishing. Combine the ingredients for the sauce in a bowl or mixing cup. Stir until smooth and set aside.
STEP 3:
Heat the oil in a large pan or wok over medium heat. (You can use a non-stick pan as well as a regular frying pan. IF you are using a regular frying pan or wok, make sure the oil is very hot before adding the tofu, otherwise it will stick to the bottom.)
STEP 4:
Fry the tofu cubes on all sides until golden brown and crispy (flipping gently with a spatula).
STEP 5:
Reduce the heat to medium low and add the gochujang sauce. Cook for about 1 minute, while tossing to coat everything.
STEP 6:
Garnish with sliced scallions and sesame seeds.
STEP 7:
(Optional) Serve over cooked rice.
More tasty vegan Asian recipes:
Gochujang Noodles
Teriyaki Tofu
Sweet and Sour Chickpeas
For more tasty vegan recipes, check out my tofu, Asian, dinner, high-protein meals and meal prep recipe roundups.
Gochujang Tofu
Ingredients
- 2 tbsp oil neutral, high-temp.
- 10.6 oz firm tofu (300 g)
Gochujang Sauce
- 3 tbsp gochujang paste* (Korean Chili Paste) (see notes)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp maple syrup
- 2 tsp rice vinegar
- 1 tsp fresh ginger (finely minced)
Garnish
- scallions
- sesame seeds
Instructions
- Drain the tofu and pat dry with a paper towel. (You can use a tofu press, but it's not necessary.) Cut into small cubes.
- Finely slice the dark green portions of the scallions and set aside for garnishing. Combine the ingredients for the sauce in a bowl or mixing cup. Stir until smooth and set aside.
- Heat the oil in a large pan or wok over medium heat. (You can use a non-stick pan as well as a regular frying pan. IF you are using a regular frying pan or wok, make sure the oil is very hot before adding the tofu, otherwise it will stick to the bottom.)
- Fry the tofu cubes on all sides until golden brown and crispy (flipping gently with a spatula).
- Reduce the heat to medium low and add the gochujang sauce. Cook for about 1 minute, while tossing to coat everything.
- Garnish with sliced scallions and sesame seeds.
- (Optional) Serve over cooked rice.