Can I freeze Gochujang tofu?

I don't recommend freezing this tofu recipe. The tofu won't retain a good texture after being defrosted, so stick to making this recipe fresh!

Can I pan-fry the tofu instead of baking?

Absolutely! If you prefer to pan-fry the tofu heat 2 tablespoons of vegetable oil in a pan and pan-fry the tofu cubes for 2-3 minutes on each side until crispy.

Gochujang Tofu

Description

Gochujang Tofu is spicy, tangy and delicious for a weeknight meal!

Ingredients

Scale

Tofu

1 pack extra-firm tofu (12-14oz)
2 tbsp avocado oil (can sub vegetable oil)
2 tbsp cornstarch
1 tbsp minced ginger
2 garlic cloves, minced
2 scallions, sliced. (optional)

Gochujang sauce

3 tbsp Gochujang
1 tbsp soy sauce (can sub tamari)
1 tbsp brown sugar (or honey)
2 tsp rice vinegar

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Instructions

Preheat the oven to 425 degrees F and line a baking pan with parchment paper.
Press as much liquid out of the tofu as possible with a clean kitchen towel, paper towel or a tofu press.
Rip the tofu into nuggets or cut into cubes and toss together with 1 tbsp of avocado oil and cornstarch.
Spread the tofu onto a baking sheet and bake for 20-25 minutes until crispy.
Mix the Gochujang sauce ingredients together. Set aside.
Heat the remaining tbsp of avocado oil in a large pan on medium-high heat. Add the garlic and ginger and saute for 1-2 minutes.
Add the Gochujang sauce and crispy tofu and mix together until evenly coated.
Optionally tofu with sliced scallions and serve.

Notes

This dish is best enjoyed immediately.

Store leftovers in the fridge for up to 3 days.

Nutrition

Serving Size: 1/2 of the recipe
Calories: 350
Sugar: 10g
Fat: 9g
Carbohydrates: 28g
Fiber: 4g
Protein: 24g