Gochujang tofu

Name: Gochujang tofu
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian cuisine
Ingredients: 3 tbsp Maizena cornflour; 2 tbsp maple syrup; 400 g tofu, plain; 3 tbsp Gochujang paste (chili paste); ½ bunch coriander; 4 tbsp toasted sesame oil; 1 tbsp rice vinegar; 3 tbsp soy sauce; 1 tbsp curry powder; 2 tbsp sesame seeds

Vegan Asian cuisine dinner

Total: 20 min. | Active: 20 min.

vegan, lactose-free

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This Korean-inspired tofu dish takes my favourite source of protein to a whole new level. Because Gochujang brings its own special magic to the kitchen – warm, slightly hot, deeply aromatic and with a subtle sweetness. Gently breaking up the tofu allows it to absorb the various flavours of the marinade perfectly.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 4 portions

Tofu
400 g	tofu, plain, cut into pieces
3 tbsp	Maizena cornflour
2 tbsp	toasted sesame oil

Marinade
3 tbsp	Gochujang paste (chili paste)
3 tbsp	soy sauce
2 tbsp	maple syrup
2 tbsp	toasted sesame oil
1 tbsp	rice vinegar
1 tbsp	curry powder

To serve
2 tbsp	sesame seeds
½ bunch	coriander, finely chopped

How it's done

Tofu

Toss the tofu in the cornflour. Heat the oil in a non-stick frying pan. Reduce the heat, fry the tofu for approx. 5 mins., turning occasionally.

Marinade

Thoroughly mix the Gochujang paste with all the other ingredients up to and including the curry, add to the tofu, reduce briefly.

To serve

Plate up the tofu, sprinkle with the sesame seeds and coriander.

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