spicy gochujang sauce (perfect with tofu!)

By Sarah's Vegan Kitchen · 25 min

Ingredients

Instructions

1. Press the tofu for at least 15 minutes to remove excess moisture, then cut it into cubes or bite-sized pieces.
2. Put the tofu in a bowl, drizzle with oil, season with salt and black pepper, and toss to coat. Sprinkle the cornstarch (or potato starch) over it and toss again to coat.
3. Oven method: preheat to 425°F (220°C). Arrange the tofu in a single layer on a baking sheet without touching. Bake 15 minutes, toss, then bake another 15 to 20 minutes, adding 1 to 2 minutes at a time until golden and crispy.
4. Air fryer method: preheat if you wish, oil the basket lightly, and put the tofu in a single layer with a little space between pieces. Air fry at 400°F (200°C) for 18 to 20 minutes, shaking the basket about every 5 minutes, until golden and crispy. Add 1 to 2 minutes at a time if needed.
5. Sauce: in a skillet, combine the gochujang, ketchup, mirin, rice vinegar, 1 tablespoon soy sauce, brown sugar and minced garlic. Whisk, adding a few tablespoons of water as needed to dissolve the gochujang.
6. Heat over medium-high until bubbling, then reduce to low and simmer, stirring often, for 3 to 5 minutes, until the sugar dissolves and the sauce thickens.
7. Taste and add the remaining tablespoon of 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 the toasted sesame oil to the sauce and toss to coat. Serve garnished with sliced scallions and toasted sesame seeds.

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

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GarlicScallionBrown sugarTofuExtra firm tofuGochujang