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Today, I am excited to share with you my Best Vegan Gochujang Tofu recipe that my wife and I loved. This dish is bursting with smoky, sweet and spicy flavor. The key to cooking excellent tofu lies in removing as much liquid as possible to achieve that perfect texture. Let’s dive into the origin of gochujang, its unique flavors, and why this recipe is not only delicious but also healthy.
Jump to RecipeThe Key to Perfect Tofu
To achieve that crispy, firm texture, it’s essential to press your tofu to remove excess moisture. Here’s how you can do it:
- Pressing Tofu: Start by placing on a baking tray and top with a heavy object – I used a cast iron skillet. Let it press for at least 30 minutes to an hour. Alternatively, you can use a tofu press for convenience if you own one.
- Cut and Marinate: Once the tofu is pressed, cut it into cubes and let it marinate in the gochujang marinade sauce. This allows the tofu to absorb all the wonderful flavors.
The Origin of Gochujang
Gochujang is a staple in Korean cuisine, with a history that dates back hundreds of years. This fermented red chili paste is made from chili powder, glutinous rice, fermented soybeans, and salt. The fermentation process gives it a deep, complex flavor that is spicy, smoky and slightly sweet. It is commonly used in various Korean dishes, adding a distinctive kick and rich umami taste.
Health Benefits
My Best Vegan Gochujang Tofu is not only flavorful but also packed with health benefits:
- Tofu: A great source of plant-based protein, iron, and calcium. It is low in calories and contains all nine essential amino acids.
- Gochujang: While spicy, gochujang is known for its probiotic properties due to the fermentation process. It aids in digestion and boosts the immune system.
- Balanced Sauce: The sauce, made with natural sweeteners and healthy fats, provides a balanced and nutritious flavor profile.
Some helpful educational links
Top 10 Health Benefits of Tofu
Fermented Foods and Gut Health
Conclusion
My Best Vegan Gochujang Tofu is a delightful and healthy dish that brings the vibrant flavors of Korea into your kitchen. By mastering the technique of pressing tofu and using authentic gochujang, you can create a meal that everyone will enjoy and it is satisfying and nutritious. Try this recipe today and enjoy the bold, spicy, and sweet flavors that make it truly special. Stay tuned for more exciting vegan recipes!
Prepping and preparing the tofu
Assembling the vegan gochujang tofu dish
The Best Vegan Gochujang Tofu plated
Best Vegan Gochujang Tofu
The Best Gochujang Vegan Tofu is so tasty with a deep, smoky flavor. It is also healthy and will leave you very full satisfyingly full.
Ingredients
Tofu and Marinade
- 2 Blocks firm tofu pressed and crumbled
- 2 Tspb Gochujang
- 1 Tbsp Light soy sauce
- 1 Tbsp Dark soy sauce
- 2 Tsp Korean mustard
- 1 Tbsp Mirin
- 2 Tsp Sesame Oil
- 1 Tbsp Rice wine vinegar
Vegetables and assembling the dish
- 1/2 Whole Yellow onion sliced
- 1/2 Whole Red bell pepper sliced
- 1/4 Whole Yellow bell pepper sliced
- 3 Whole Carrots cut in quarters
- 1/4 Whole Green cabbage sliced
- 1 Tbsp Vegetable oil
Instructions
Tofu and Marinade
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Begin by pressing the tofu to remove as much water as possible. This will take 15 plus minutes. Meanwhile, combine all the marinade ingredients. Take the pieces of tofu and add to the marinade.
Vegetables and Assembling the dish
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Heat your wok on medium high heat. Add the oil and heat until shimmering. Add the vegetables and cook for 2 minutes. Pour in the marinade that has not been soaked up by the tofu. Simmer for 2 minutes. Add in the tofu and cook for 3 – 4 minutes.
Serve over white rice and enjoy!
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