Gochujang Tofu

• servings: 3 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

• 1 block extra firm tofu (drained, pressed and cubed, about 14oz/400g)

• 1 1/2 tablespoons cornstarch

• 1/2 teaspoon salt

• 3 cloves garlic (minced)

• 1 teaspoon minced ginger

• 1/4 cup water

• 2 tablespoon gochujang paste (use gluten-free if needed) )

• 1-2 tablespoons maple syrup (or another liquid sweetener, adjust to taste)

• 1 tablespoon soy sauce (or tamari/shoyu, use gluten-free if needed)

• 1 tablespoon rice wine vinegar

• 1 teaspoon sesame oil

• 1 teaspoon cornstarch

Directions

1. In a shallow container, place tofu cubes along with cornstarch and salt. Place the lid on and toss container until the tofu cubes are well coated.

2. Heat a tablespoon of oil in a cast-iron skillet or non-stick pan over medium-high. Once heated, place in tofu cubes and cook for 2-3 minutes on each side or until most sides are browned. Set aside for later use.

3. Mix all ingredients needed to make the gochujang sauce. Set aside.

4. Add another ½ tablespoon of oil to the same pan, and saute garlic and ginger until fragrant, about a minute.

5. Add gochujang sauce to the pan, and cook until it thickens. Then, add cooked tofu to the pan and toss until everything is well combined. Your gochujang tofu is ready to be served!

Nutrition

• Calories: 183 kcal
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Sodium: 812 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 0.4 g
• Total Sugars: 6 g
• Protein: 11 g