Spicy Garlic Tofu
Harnessing the bold flavors of gochujang, a Korean chili paste, this recipe reinvents tofu, transforming its reputation from uninspiring to irresistible. Perfect for those who view tofu as mundane, these spicy, umami-packed cubes are a delight on their own or as a dynamic addition to any stir-fry.
Instructions
- 1
Ensure the [firm tofu] is sufficiently pressed before cutting it into 0.5-inch / 1 cm cubes*.
- 2
Place the [firm tofu] cubes in a large bowl, along with the [cornstarch], [salt], and [ground black pepper]. Gently toss to coat.
- 3
Heat the vegetable oil (1 tbsp) in a large pan over medium-high heat. Cook the [firm tofu] until golden, 8 to 10 minutes. Try to not disturb the [firm tofu] too much to avoid crumbling.
- 4
Meanwhile, in a small bowl, mix together the [maple syrup], [gochujang], [reduced-sodium soy sauce], and [rice vinegar] for the sauce. Set aside.
- 5
When the [firm tofu] is crisped to your liking, transfer it to a plate. Heat the remaining vegetable oil (2 tbsp) in the same pan over medium-high heat. When hot, add the garlic cloves (5 clove), shallot (1 medium), red chilies (2 fresh), and green onions (2 stalk). Cook until golden, about 4 minutes.
- 6
Lower the heat to medium and add the sauce, cooking for 2 to 3 minutes or until the sauce becomes sticky.
- 7
Add the [firm tofu] to the pan, and stir to coat.
- 8
Transfer to a plate and garnish with [toasted sesame seeds] and more [sliced green onion] if desired. Enjoy!
Nutrition Facts
Per portion