Spicy Vegan Korean Dish (Print Version)
# Ingredients:
→ For the Tofu
01 -
1 block firm tofu
02 -
1 tablespoon cornstarch
03 -
1 tablespoon olive oil
→ For the Sauce
04 -
1 tablespoon sesame oil
05 -
1 tablespoon soy sauce
06 -
1 tablespoon Gochujang (Korean chili paste)
07 -
1 teaspoon rice vinegar
08 -
1 teaspoon maple syrup (or honey)
09 -
1 clove garlic, minced
10 -
1 teaspoon ginger, minced
→ For Garnish
11 -
Sesame seeds
12 -
Green onions, sliced
# Instructions:
01 -
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 -
Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
03 -
Toss the tofu cubes in a bowl with cornstarch until they are evenly coated.
04 -
Heat olive oil in a skillet over medium-high heat. Add the tofu cubes and cook for 4-5 minutes on each side or until crispy and golden brown.
05 -
In a separate bowl, whisk together sesame oil, soy sauce, Gochujang, rice vinegar, maple syrup, garlic, and ginger.
06 -
Once the tofu is crispy, transfer it to a bowl and pour the Gochujang sauce over the tofu. Toss to coat evenly.
07 -
Garnish with sesame seeds and green onions. Serve immediately and enjoy!
# Notes:
01 -
If you have leftovers, store them in an airtight container in the fridge for 2-3 days. Reheat in a skillet for crispy texture or in the microwave for convenience (texture will be softer).
02 -
To make it extra crispy, ensure the tofu is pressed well to remove moisture and toss it in cornstarch.
03 -
You can substitute Gochujang with other spicy pastes or chili flakes, but the flavor will differ.
04 -
Serve with rice or steamed vegetables for a complete meal.