Gochujang Tofu

By Sarah's Vegan Kitchen · 30 min

Ingredients

Instructions

1. Press the tofu for at least 15 minutes to remove excess water, then drain it and cut into cubes or bite-sized pieces.
2. Put the tofu in a bowl, drizzle with oil, add salt and pepper, and toss to coat. Then sprinkle on the cornstarch and toss again gently.
3. Preheat the oven to 425°F. Arrange the tofu in a single layer on a baking sheet, not touching. Bake 15 minutes, toss, then bake another 15 to 20 minutes, adding 1 to 2 minutes at a time until golden brown and crispy.
4. For the air fryer: lightly oil the basket, put the tofu in one layer (overlapping a little is fine), and air fry at 400°F for 18 to 20 minutes, shaking every 5 minutes, until golden and crispy. Check often and add 1 to 2 minutes at a time if needed.
5. For the sauce: in a skillet, combine the gochujang, ketchup, mirin, rice vinegar, 1 tablespoon soy sauce, brown sugar and garlic. Whisk in water a few tablespoons at a time until the gochujang dissolves.
6. Heat over medium-high until bubbling, then lower to low and simmer, stirring often, 3 to 5 minutes, until the sugar dissolves and the sauce thickens.
7. Taste and add the remaining soy sauce if needed. Add a splash of water to thin it, or simmer a minute longer to thicken it.
8. Add the crispy tofu and sesame oil to the sauce and toss to coat. Garnish with scallions and sesame seeds.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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