Spicy Gochujang Tofu

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

3 tablespoons gochujang, (or to taste (Note 1)

2 tablespoons maple syrup

2 tablespoons soy sauce

2 tablespoons rice vinegar

1/3 cup cold water

1 tablespoon toasted sesame oil

1 1/2 teaspoons cornstarch

1 tablespoon peanut oil

1 (16 ounce/454 gram) package super firm tofu, (cut into 1/2 inch cubes)

2 garlic cloves, (minced)

2 scallions, (chopped)

1 tablespoon toasted sesame seeds

Cooked rice or quinoa

Additional accompaniments of choice, such as steamed vegetables

Directions

Whisk the gochujang, maple syrup, soy sauce, rice vinegar, water, sesame oil, and cornstarch together in a small cup or bowl.

Coat the bottom of a large nonstick skillet with the oil and place it over medium heat.

Once the oil is hot, add the tofu. Cook the tofu for about 10 minutes, flipping it once or twice, until the pieces are golden brown.

Push the tofu to the side of the skillet and add the garlic. Sauté the garlic for about 1 minute, stirring constantly, until very fragrant.

Carefully pour the sauce into the skillet. Stir everything up so that the sauce coats the tofu. Bring the sauce to a simmer and continue cooking everything for about 1 to 2 minutes, until the sauce thickens.

Remove the skillet from heat and top the tofu with chopped scallions and sesame seeds.

Serve with rice or quinoa and additional accompaniments of choice.

Nutrition

• Calories: 309 kcal
• Total Fat: 16.7 g
• Saturated Fat: 2.5 g
• Sodium: 792 mg
• Total Carbohydrate: 19.1 g
• Dietary Fiber: 1.3 g
• Total Sugars: 13 g
• Protein: 18.1 g