Easy, Spicy Gochujang Tofu
Servings: 4 servings
Calories: 124kcal
Gochujang tofu has crisp, golden tofu with a Korean-inspired sweet, spicy sauce. Ready in 30 minutes, it's a great source of vegan protein.
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Equipment
- 1 Air Fryer optional
- 1 Tofu Press optional
Ingredients
- 14 oz extra firm tofu pressed, cut into 1-inch cubes
- ¼ cup gochujang
- 1 tablespoon soy sauce substitute with tamari for gluten-free version
- 1 tablespoon rice wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
Prepare Tofu
- Press the tofu using a heavy object or a tofu press if it's not already pressed. You could also freeze the tofu the night before. Make sure it's cut into 1-inch cubes.
- In a medium bowl, combine all of the ingredients and toss to coat the tofu.
- Spread the tofu in a single layer on a baking sheet, making sure to evenly space them and avoid overcrowding.
Oven-Baked Tofu
- Preheat oven to 400℉ (200℃). Bake for 20-25 minutes, or until the tofu is golden brown and crispy.
Air Fryer Tofu
- Preheat air fryer to 400℉ (200℃). Bake for 10-12 minutes, or until the tofu is golden brown and crispy.
Notes
- For extra crispy tofu, press the tofu for at least 30 minutes before baking or air frying. Freezing overnight is a great way to get the right texture.
- If you don't have gochujang, you can substitute another type of chili paste, such as sriracha or sambal oelek.
- You can also add other vegetables to the tofu, such as broccoli, Brussels sprouts, or bell peppers.
- Serve the tofu with your favorite sides, such as rice, noodles, or roasted vegetables.
Nutrition
Calories: 124kcal | Carbohydrates: 11g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 318mg | Potassium: 250mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg
