The first time I went to Korea, I fell in love with everything made with Korean peppers. Dried in a red pepper powder it’s called Gochugaru and in a paste form its called Gochujang. This spicy, flavorful tofu is sure to win your heart with its smokey, sweet and spicy flavors.
Spicy Korean Gochugaru Tofu with Sesame Seeds
I love the spicy, smokey flavor of this tofu made with Gochugaru paste. Its perfect over a bed of rice. Sprinkled with some toasted sesame seeds, It's divine. I got this idea from The Vegan Korean, another amazing blogger. This is such a quick, easy, filling meal. For a minute you'll forget where you're eating it. Are you at your dining room table or are you sitting in the busy streets of Seoul, on a wobbly plastic stool in front of a street vender. You decide!
Equipment
- Flexible Stainless Steel Slotted Spatula/ Fish Spatula
Ingredients
- 1 16 OZ Extra Firm Tofu Pressed and cut into chunks.
- 2 Tbsp Corn Starch Plus 1 Tsp for Sauce.
- 2 Tbsp Safflower Oil
- 2 Garlic Cloves Minced
- 6 Dried Chilies Chopped
- 2 Green Onion Ends cut off and sliced at and a bias.
- 1 Tbsp Gochujaru
- 2 Tbsp Coconut Aminos
- 1/2 Tbsp Rice Wine Vinegar
- 1 Tbsp Maple Syrup
- 1/2 Tbsp Sesame Oil
- 1/4 Cup Vegetable Stock
- 1 Tbsp Toasted Sesame Seeds
Instructions
- Start by pressing your tofu to get all the extra water out. If you don't have a tofu press I like to set my tofu on a cutting board and then place a plate or another cutting board on top. Set something heavy on top like a book or a tea kettle. You will see the water forming around the tofu. Let it press for around 10 minutes. Drain excess water off.
- Next slice your tofu into cubes. I like cutting it first into 6 rectangles, slicing them in half again and then dicing them into cubes.
- Next you want to take your corn starch and coat your tofu cubes evenly.
- In a large saute pan heat up your safflower oil on medium/high heat.
- Once hot add in your tofu cubes making sure they don't touch.
- Let the tofu cook until you see they are starting to brown on the bottom. Take your spatula and carefully flip them over. Making sure all sides are equally brown.
- Once they are brown, remove from pan and place on a plate with paper towel to remove excess oil.
- Next in a large mixing bowl you can add your minced garlic, gochugaru, coconut aminos, rice wine vinegar, maple syrup, sesame oil, chopped chilies, extra corn starch and vegetable stock. Mix well.
- Wipe down Saute pan. Turn your saute pan back on low.
- Add in your sauce. Once it starts to thicken put the tofu back in and coat evenly.
- Remove from heat and add you chopped green onions and sesame seeds for garnish.
- Serve Immediately over rice.
Notes
When frying I like to use my Flexible stainless Steel Slotted Spatula(fish Spatula) It’s delicate and doesn’t break the tofu.
Gochugaru is coarsely ground Korean chili peppers. It is found in any Asian markets and some grocery stores in the ethnic section.