Baked Gochujang Korean Tofu
A delightful recipe that combines savory, sweet, and spicy gochujang with firm tofu, perfect for a cozy fall meal.
Ingredients
Main Ingredients
- 1 block firm tofu Use firm or extra-firm tofu for best results.
- 2 tablespoons gochujang (Korean red chili paste) Adjust according to spice preference.
- 1 tablespoon soy sauce Use gluten-free alternative if needed.
- 1 tablespoon maple syrup or honey Maple syrup for vegan version.
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds Optional, for garnish.
- to taste Chopped green onions Optional, for garnish.
Instructions
Preparation
- Start by draining the tofu and wrapping it in a clean kitchen towel. Place something heavy on top, like a cast iron skillet, and let it sit for about 30 minutes to release excess moisture.
- While the tofu is being pressed, whisk together the gochujang, soy sauce, maple syrup (or honey), sesame oil, minced garlic, and rice vinegar in a mixing bowl until well combined.
- Once the tofu is pressed and drained, cut it into cubes or slabs, depending on your preference. Gently toss the tofu in the marinade until each piece is well coated. Let it marinate for at least 15 minutes.
Baking
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Arrange the marinated tofu in a single layer on the prepared baking sheet. Bake for about 25-30 minutes, flipping halfway through, until the tofu is golden and slightly crispy.
Serving
- Sprinkle sesame seeds and chopped green onions on top before serving. Enjoy with a side of steamed rice or a fresh salad.
Notes
For best results, use firm or extra-firm tofu. You can also adjust the spice level to taste by modifying the amount of gochujang used.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 11gProtein: 12gFat: 10gSaturated Fat: 1.5gSodium: 600mgFiber: 1gSugar: 3g
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