Gochujang Tofu
A flavorful and comforting dish featuring crispy tofu coated in a spicy-sweet gochujang sauce!
Equipment
- Pan or wok
- Mixing Bowl
Ingredients
- 1 lb extra firm tofu pressed and cut into 1-inch cubes
- 1--1.5 tablespoons gochujang
- 1 tablespoon tomato ketchup
- 1/4 cup room temperature water
- 1 tablespoon sesame oil
- 1--2 tablespoons sugar adjust to taste
- 1 teaspoon sesame seeds
- 1 tablespoon rice vinegar
- 1/2 tablespoon soy sauce or more to taste
- 1 teaspoon corn starch
- Neutral oil for stir-frying
- 5.3 oz fresh mushrooms (shimeji or any variety you like)
- 2 green onions chopped (white parts separated)
- 1 small white onion sliced
- 3 cloves garlic minced
- Additional sesame seeds and steamed rice for serving
Instructions
- Press the tofu to remove excess water, then cut it into 1-inch cubes.
- Pan-fry the tofu in neutral oil over medium heat until golden brown and crisp on all sides.
- While the tofu is cooking, prepare the sauce by mixing gochujang, tomato ketchup, water, sesame oil, sugar, sesame seeds, rice vinegar, soy sauce, and corn starch in a bowl.
- Heat a large pan or wok over medium heat and add a small amount of oil. Sauté the white parts of the green onions and sliced onions until translucent.
- Add the minced garlic and sauté briefly until aromatic.
- Add the mushrooms and cook until they start to brown slightly.
- Add the cooked tofu back into the pan and pour the sauce over everything.
- Simmer over medium heat until the sauce thickens, stirring to coat the tofu evenly.
- Finish with the green onion tops and serve immediately with steamed rice.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.