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Crispy Gochujang Korean Tofu is a vibrant dish that encapsulates the essence of Korean cuisine while catering to the growing trend of plant-based diets. As more people become conscious of their food choices, this dish stands out not just for its taste but also for its nutritional benefits. With its roots deeply embedded in Korean culinary traditions, the marriage of crispy tofu with the complex flavors of gochujang offers an exciting experience for both vegans and non-vegans alike.

Crispy Gochujang Korean Tofu

Discover the delicious and healthy Crispy Gochujang Korean Tofu, where crispy tofu meets the rich, spicy flavors of gochujang, a traditional Korean chili paste. This easy-to-make dish is perfect for both vegans and non-vegans, offering a nutritious option packed with protein and antioxidants. Elevate your next family dinner or weeknight meal with this flavor-packed delight. Perfect served over rice or as an appetizer! #KoreanCuisine #VeganRecipes #HealthyEating #Tofu #Gochujang #PlantBasedMeal #CookingAtHome #Foodie
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Ingredients
  

14 oz firm tofu, drained and pressed

1/4 cup gochujang (Korean red chili paste)

2 tbsp soy sauce

1 tbsp maple syrup

1 tbsp sesame oil

1 tbsp rice vinegar

1/4 cup cornstarch

1/4 cup vegetable oil (for frying)

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Optional: bed of steamed rice or quinoa, for serving

Instructions
 

Prepare the Tofu: Cut the pressed tofu into bite-sized cubes (about 1-inch pieces). Ensure that excess moisture is removed to help achieve crispiness.

    Make the Marinade: In a small bowl, whisk together the gochujang, soy sauce, maple syrup, sesame oil, and rice vinegar until smooth. This will be your marinade.

      Marinate the Tofu: Place the tofu cubes in a shallow dish and pour the marinade over them. Gently toss to coat all sides. Cover and let marinate for at least 30 minutes in the refrigerator to absorb flavor.

        Coat the Tofu: After marinating, take the tofu cubes out and let any excess marinade drip off. Place the cornstarch in a shallow bowl and lightly coat each cube of tofu in cornstarch, shaking off any excess.

          Heat the Oil: In a large skillet, heat the vegetable oil over medium-high heat. Make sure the oil is sufficiently hot but not smoking.

            Fry the Tofu: Carefully add the coated tofu cubes to the skillet in a single layer. Fry for about 3-4 minutes on each side until they are golden brown and crispy. You may need to do this in batches to avoid overcrowding the pan.

              Drain and Garnish: Once fried, transfer the crispy tofu to a plate lined with paper towels to absorb excess oil.

                Serve: Serve the crispy gochujang tofu warm, garnished with sliced green onions and sesame seeds. It can be enjoyed on its own or served over a bed of steamed rice or quinoa.

                  Prep Time: 30 min | Total Time: 1 hr | Servings: 4