Gochujang Baked / Pan-Fried Tofu
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- 1 block extra firm or firm tofu (ideally pressed a bit, frozen then thawed, or boiled with salt)
- 1 teaspoon black or white pepper
- 2 Tbsp cornstarch
- 1 Tbsp olive oil
- 1 Tbsp soy sauce
- Sesame and scallions as garnish/to taste
- 2 Tbsp gochujang
- 1/3 cup water
- 1 Tbsp soy sauce
- 2 Tbsp mirin
- 1 tsp sesame oil
- 1 tsp grated ginger / ginger paste
- 2 cloves minced garlic
- 1 tsp black pepper
- 1 Tbsp cornstarch plus 2 Tbsp water in slurry
- Preheat oven to 400°F/205°C. Line a baking sheet with parchment paper and set aside.
- Drain and press firm tofu. Toss with oil and soy sauce. In a separate bowl, mix your white or black pepper and cornstarch. Toss in tofu and generously coat with dry mixture.
- Two cooking options: 1) Bake in oven for 30 minutes or until crispy, turning halfway through, or 2) Use avocado or vegetable oil in a pan and sear on stove top, turning around like you would meatballs to get all sides crispy.
- Mix the gochujang, water, soy sauce, mirin, sesame oil, grated ginger, and minced garlic in a shallow saucepan and simmer. Create a cornstarch slurry with 1 tablespoon cornstarch and 2 tablespoon water. Pour into gochujang mixture and stir constantly until the sauce thickens. If too watery, add a little more cornstarch slurry.
- Throw the cooked tofu in the sauce. Toss lightly so all the tofu is evenly coated.
- Serve with white rice and top with chopped scallions and sesame seeds