Crispy Baked Tofu with Gochujang Sauce
Ingredients
Crispy tofu
- 15 ounce block extra-firm tofu
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Gochujang sauce
- 1/4 cup tomato sauce
- 2 tablespoons gochujang paste (make sure it’s vegan friendly)
- 2 tablespoons low sodium soy sauce
- 2 tablespoons granulated sugar
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 teaspoon toasted sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Preparation
Press the tofu by wrapping it in paper towels or a clean tea towel and place a heavy cast iron pan or other heavy items on top of the tofu. Let it press for 20-30 minutes.
Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Slice the tofu into about 6 slices, then rip the tofu into bite-sized pieces. Place in a large ziplock bag or bowl, add the cornstarch, olive oil and salt and shake or stir gently to coat the tofu pieces.
Transfer the tofu to the prepared pan in an even layer and bake for 25-30 minutes, until golden and crispy on the outside. Set aside until the sauce is ready.
While the tofu bakes, in a large skillet add all the sauce ingredients. Stir well to combine and bring to a boil. Immediately reduce heat and simmer, stirring frequently, for 5 minutes.
If you want a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl, then stir it in until the sauce thickens.
Add the baked crispy tofu to the pan with the sauce and stir to coat. Remove from heat and serve over rice or noodles, perhaps with a side of steamed broccoli and kimchi. Sprinkle with sesame seeds and green onions, if desired.
