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Spicy Garlic Tofu

August 28, 2020

Watch How to Make it Here

This recipe starts at 10:27

Gochujang has easily become one of our favourite ways of spicing up our favourite dishes, and tofu tastes especially good with this Korean fermented chili paste. We honestly could just munch on the tofu cubes on their own, but they also are an amazing addition to your favourite stir-fry!

Spicy Garlic Tofu

Recipe PDF

▸ ▹ Vegan, gluten-free, nut-free 

Servings: 4 (of approx. ½ cup each)
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min

 

Ingredients: tofu 

1 block (450 g) extra firm tofu, cut into into ½ inch (1 cm) cubes

2 Tbsp (16 g) cornstarch (or sub arrowroot starch) 

1 Tbsp (15 mL) vegetable oil

½ tsp salt

¼ tsp black pepper

 

Ingredients: sauce

2 Tbsp (30 mL) maple syrup

1 Tbsp (16 g) gochujang chili paste* (or sub other hot sauce) 

1 Tbsp (15 mL) sodium-reduced soy sauce (or sub for tamari if GF)

1 Tbsp (15 mL) rice vinegar

 

2 Tbsp (10 mL) vegetable oil

5 cloves garlic, minced

1 shallot, diced (or sub white or red onion)

2 red hot chilis, thinly sliced

2 stalks green onion, thinly sliced

 

½ Tbsp (4 g) toasted sesame seeds

 

Directions

  1. Drain the tofu of any excess liquid before cutting it into little cubes. The more liquid that can be drained, the quicker the tofu cooks and the more crispy it gets. 

  2. To a large shallow bowl, add the tofu cubes, corn starch, vegetable oil, salt, and pepper. Gently toss to coat. 

  3. Heat up a large pan over high heat and add the tofu, cooking for about 10 minutes, or until golden and crispy. Try to not disturb the tofu too much, otherwise it crumbles. Give it a toss only ever couple minutes, so that it cooks evenly on all sides. 

  4. Meanwhile, make the sauce by mixing together the maple syrup, gochujang, soy sauce, and vinegar. Set aside

  5. When the tofu is crisped to your liking, transfer it to a plate. 

  6. Return the same pan to the heat, and add the vegetable oil. When hot, add the garlic, shallot, chilis, and green onion all at once. Sauté for 4 - 5 minutes.

  7. Reduce the heat to medium-high and add the sauce, cooking for another 4 - 5 minutes or until the sauce becomes sticky.

  8. Add the tofu to the pan, and give it a stir so the tofu is coated. 

  9. Garnish with sesame seeds and serve. Enjoy! 

 

Notes

  1. * Gochujang is a Korean fermented red chili paste, which has a sweet, savoury and spicy flavour. Outside of Korea it can be found in most Asian supermarkets, but you could also substitute it with another hot sauce, such as Sriracha. 

  2. Storage: the tofu can be stored in an air-tight container in the fridge for up to 3 days. 

 

Did You Try This Recipe?

Let us know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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