Fried tofu with Kimchi and Gochujang Sauce
This spicy Korean-inspired dish may have you giving tofu a second thought. If you like heat, this dish certainly won’t disappoint. This is a Metrowest Nutrition original, inspired by Korean fried chicken.
12 ounces firm tofu
1 tbsp tamari or soy sauce
1/2 tsp garlic powder
1/2 tsp ground black pepper
6 tbsp cornstarch
~6 tbsp oil of your choice, I used sesame oil
2 T Gochujang paste
1 1/2 T rice vinegar
1 T sesame oil
1 T maple syrup
Additional ingredient: spicy kimchi (optional)
- Drain the tofu and slice into 1/2 inch rectangles
- Mix tamari/soy sauce, garlic powder, and black pepper in a large bowl, add tofu pieces, gently tossing until well combined, and let it rest for at least 5 minutes.
- Place 2 TBSP of the cornstarch on a small plate.
- Drain the tofu and transfer 1/3 of it to the plate. Gently toss to coat. Repeat this step with the remaining tofu and cornstarch.
- Once the tofu is coated with the cornstarch, heat the oil in a skillet and add the tofu.
- Cook the tofu over medium-high heat until all sides are golden brown. Place 2 paper towels on a large plate and place tofu on it. Top with 2 additional layers of paper towels.
- Prepare sauce, mixing all ingredients in a small bowl, adjusting to taste as desired.
- Place the tofu pieces on a plate, drizzle with Gochujang sauce and top with kimchi (note: recommend heating the kimchi slightly)
This dish pairs nicely with rice and sautéed greens.