Gochujang Tofu

Addictive. Flavorful. Satisfying.
Bowl of gochujang tofu over rice with a side of broccoli

Photos: From My Bowl

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Gochujang Tofu

Addictive. Flavorful. Satisfying.
Jump to Recipe

Prep Time: 45 min.  |  Cook Time: 45 min.

Servings: 12*

Last edit August 14, 2024

Adapted original recipe by Caitlyn Shoemaker of From My Bowl

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bon appétit!

Equipment

Large Skillet

(3) Baking Sheets

Ingredients

For the tofu (mix in half-batches for even coat):

4 (2 per mix) blocks of extra-firm tofu, pressed and drained

4 (2 per mix) Tbsp. vegetable oil, or other high-heat cooking oil

4 (2 per mix) Tbsp. tamari

12 (6 per mix) Tbsp. corn starch

 

For the sauce:

6 Tbsp. gochujang**

8 Tbsp. tamari

4 Tbsp. maple syrup

4 tsp. corn starch

4 tsp. ground ginger

2 cups water

 

To combine:

4 Tbsp. vegetable oil, or other high-heat cooking oil

3 bunches of scallions, whites and greens separated

12-20 cloves garlic, minced, or to taste***

2 tsp. sesame oil

Sesame seeds to garnish, optional

For the tofu (mix in half-batches for even coat):

4 (2 per mix) blocks of extra-firm tofu, pressed and drained

4 (2 per mix) Tbsp. vegetable oil, or other high-heat cooking oil

4 (2 per mix) Tbsp. tamari

12 (6 per mix) Tbsp. corn starch

 

For the sauce:

6 Tbsp. gochujang**

8 Tbsp. tamari

4 Tbsp. maple syrup

4 tsp. corn starch

4 tsp. ground ginger

2 cups water

 

To combine:

4 Tbsp. vegetable oil, or other high-heat cooking oil

3 bunches of scallions, whites and greens separated

12-20 cloves garlic, minced, or to taste***

2 tsp. sesame oil

Sesame seeds to garnish, optional

Prep

  • Preheat oven to 425 F.
  • Line 3 baking sheets with parchment paper.
  • Set aside: 
    • Cutting board
    • Chef’s knife
    • Large bowl
    • Medium bowl
    • (3) Small bowls
    • (4) 1 Tbsp. measuring spoons
    • (3) 1 tsp. measuring spoons
    • Liquid measuring cup
    • Whisk
    • (2) Spatulas
    • Garlic press
    • Oven mitts
  • Drain pressed tofu, if you haven’t already.
  • Wash scallions.
  • Finely chop scallions, separating whites and greens in two small bowls.
  • Mince garlic into a small bowl and set aside.

Instructions

1. Prepare tofu:

        • Cut half of the pressed and drained tofu into small cubes and add to a large bowl.
        • Add half of the vegetable oil and half of the tamari. Mix to evenly coat tofu.
        • Add half of the corn starch. Mix to evenly coat tofu.
        • Spread evenly onto 1½ baking sheets.
        • Repeat this entire process for the other half of the tofu ingredients.
        • Bake all 3 baking sheets for 30 minutes, flipping half-way through.

2. Prepare sauce:

        • Whisk the gochujang, tamari, maple syrup, cornstarch, ground ginger and water together in a medium bowl. Set aside.

3. Combine:

        • Add vegetable oil to large skillet over medium heat.
        • Once warm, add whites of scallions and garlic. Cook until fragrant, 1-2 minutes.
        • Pour sauce into skillet and bring to a simmer, stirring well. Cook for an additional 3-5 minutes, until the sauce has thickened to your liking.
        • Turn heat to low. Add sesame oil and greens of scallions. Mix well.
        • Stir in all of the baked tofu, coating evenly with the sauce.
        • If you’d like, sprinkle in sesame seeds to garnish and mix well.

4. Serve:

        • We recommend serving with sides of white rice and roasted broccoli.

Notes

*We have increased the quantities for this recipe so that it is suitable for a week of meal-prepped dinners for two. Feel free to halve the recipe!

**Gochujang is spicy. If you are very sensitive to heat, you may want to reduce the amount you add to your sauce.

***We love garlic, so we add a lot — close to an entire head. Definitely adjust to your own preferences.

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