Baked Korean Tofu with Spicy Cucumber Salad
Ingredients
Korean baked tofu
- 1 block firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 2 tbsp maple syrup
- 2 garlic cloves, minced
- 1 tsp grated ginger
Spicy cucumber salad
- 2 cucumbers, thinly sliced
- 1 tbsp gochugaru
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- Pinch of salt
- Sesame seeds
Sides
- Cooked rice
- Store-bought or homemade kimchi
Preparation
Press the tofu to remove excess water and cut it into cubes.
Preheat the oven to 200°C (400°F). Toss the tofu cubes in cornstarch until evenly coated, then bake on a lined tray for 25 minutes, flipping halfway through.
In a bowl, mix soy sauce, gochujang, sesame oil, maple syrup, garlic, and ginger.
Once the tofu is crispy, toss it in the sauce and return to the oven for 5 to 7 minutes to caramelize.
Thinly slice the cucumbers.
In a bowl, combine the sliced cucumbers with gochugaru, rice vinegar, sesame oil, sugar, and salt. Toss well and sprinkle with sesame seeds.
Serve the sticky tofu over rice, with a generous side of cucumber salad and a scoop of kimchi. Garnish with sesame seeds and optionally drizzle with extra sauce.
