Gochujang Tofu

With bold flavors that excite your palate this Gochujang tofu could be your new favorite dish! Gochujang is a fermented chili paste and a staple in Korean cuisine. It's flavour profile consists of deep umami, combining heat, sweetness and a hint of tang. This vibrant meal is not only delicious but also a fantastic source of plant-based protein.

Tofu Ingredients:

• 1 350 gram package of extra firm tofu

• 1 Tbsp neutral oil

• 1 1/5 Tbsp cornstarch

Gochujang Sauce Ingredients:

• 3 Tbsp Gochujang paste

• 3 cloves of garlic, crushed or grated

• 1 Tbsp rice vinegar

• 1 Tbsp brown sugar

• 2 Tbsp ketchup

• 2 Tbsp tamari or low-sodium soy sauce

• 1 Tbsp toasted sesame oil

Instructions:

1. For best results, freeze and then thaw your tofu in advance. This process makes the tofu extra crispy and enhances its ability to absorb the sauce, resulting in a more flavorful dish.

2. After thawing, rip your tofu into bite-sized pieces.

3. Drizzle the oil over the tofu and coat it. Then, cover the tofu with cornstarch.

4. Cook the tofu in the oven at 350 degrees Fahrenheit for 15 to 20 minutes, or until it turns a light golden color.

5. As the tofu bakes, combine all the sauce ingredients in a jar and shake thoroughly.

6. Remove the tofu from the oven and add it to a frying pan with the Gochujang sauce.

7. Cook the tofu in the sauce over medium heat for approximately 8 minutes or until the sauce becomes thick and sticky.

Note:

1. Makes roughly 4 servings and lasts in the fridge for 4 days.