Vegan Takeout-Style Korean Tofu
This deeply satisfying tofu dish has a bit of crispiness, a bit of spice, and a bit of sweetness, and is 100% vegan. Delicious with brown or white rice and a salad for a variation on a Korean takeaway classic. Plus it can be made in 15-20 minutes!
Servings 2
Equipment
- Tofu Press optional
Ingredients
- 16 oz extra firm tofu
- 2 tbsp gochujang
- 2 tbsp ketchup
- 1/2 tbsp maple syrup
- 1/2 tbsp soy sauce
- 1/2 tsp toasted sesame seed oil
- 4 cloves garlic crushed
- 2 tbsp cornstarch
- 2 tbsp sesame oil untoasted, for frying
- 2 scallions to garnish
- sesame seeds to garnish
Instructions
- Remove the tofu from the package and pat dry. If desired, use a tofu press.
- Whisk the gochujang, ketchup, maple syrup, soy sauce, toasted sesame oil, and crushed garlic in a small bowl and set aside.
- Cut the block of tofu into about one inch cubes, then put in a separate bowl from the gochujang mixture and sprinkle with the cornstarch, tossing with a spatula to distribute the cornstarch evenly.
- Put the sesame oil in a non-stick frying pan large enough for all of the tofu pieces to fit in one layer and put over a medium-high heat. Add the tofu and fry until golden and crispy, about 5-8 minutes.
- Remove the tofu from the pan (you can just put it back in the bowl it was in originally), then reduce the heat to low and pour in the gochujang sauce. Let it cook for a minute or two, until fragrant and the garlic is just cooked.
- Add the tofu back to the pan with the warm sauce and stir to combine and fully coat the tofu in the sauce, another minute or two.
- Serve with white or brown rice, a side salad or veggies, and topped with a generous spoonful of sesame seeds and the chopped scallions.