{"id":27025,"date":"2023-09-20T10:47:14","date_gmt":"2023-09-20T14:47:14","guid":{"rendered":"https:\/\/www.bowlofdelicious.com\/?p=27025"},"modified":"2023-09-20T10:50:18","modified_gmt":"2023-09-20T14:50:18","slug":"gochujang-tofu","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/gochujang-tofu\/","title":{"rendered":"Spicy Gochujang Tofu"},"content":{"rendered":"\n

This Gochujang Tofu recipe is packed with sweet, spicy, and tangy flavor, and it cooks up incredibly quickly in a skillet! The tofu is torn into small pieces before coating in cornstarch and pan-frying – the small size resulting in more surfaces to crisp up and coat in delicious sauce! The sweet and spicy sauce features a base of Gochujang, a fermented Korean chili paste that’s readily available in most grocery stores (which you’ll want to start adding to everything!).<\/em><\/p>\n\n\n\n

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I love serving this Gochujang tofu in a bowl with rice, sprinkled with green onions, cilantro, and sesame seeds. It would also be great in a Korean-inspired taco situation!<\/p>\n\n\n\n

This recipe couldn’t be easier, and it only takes about 20 minutes to make. It’s a delicious protein-packed plant-based meal (say that 10 times fast)<\/em>. <\/p>\n\n\n\n

While tofu can be a bit bland and boring on its own, there are some tricks for making it super flavorful. Aside from coating in this delicious Gochujang sauce, for best results, I recommend freezing and defrosting <\/strong>the tofu before using. This gives it a more porous, chicken-like texture. Pressing the tofu to rid it of its liquid can also help the flavor and texture of tofu. I’ll explain all this in the post below!<\/p>\n\n\n\n

Ingredients and Substitutions for Gochujang Tofu<\/h2>\n\n\n\n