Vegan Gochujang Tofu

Vegan Gochujang Tofu is a delightful fusion of Korean flavors, featuring crispy tofu coated in a spicy and savory gochujang sauce. This plant-based dish offers a satisfying taste of the sea with a healthy twist.

Ingredients

• Firm tofu - 300 grams
• Gochujang (Korean chili paste) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Maple syrup - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Cornstarch - 2 tablespoons
• Vegetable oil - for frying
• Green onions (sliced) - 2 stalks
• Sesame seeds - 1 tablespoon
• Seaweed flakes - 2 tablespoons

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into bite-sized cubes.
2. In a bowl, mix gochujang, soy sauce, maple syrup, sesame oil, minced garlic, and grated ginger to create the marinade.
3. Add the tofu cubes to the marinade and let them sit for 10 minutes, stirring occasionally.
4. Sprinkle cornstarch over the marinated tofu and gently toss to coat evenly.
5. Heat vegetable oil in a non-stick skillet over medium heat. Add the tofu cubes and fry until golden and crispy, about 3-4 minutes on each side.
6. Once crispy, remove the tofu from the skillet and place it on a paper towel to absorb excess oil.
7. Serve the tofu on a plate, garnished with sliced green onions, sesame seeds, and seaweed flakes.

Nutrition

• Calories: 320
• Protein: 18 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 640 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from tofu, promoting muscle health.
• Contains antioxidants and anti-inflammatory properties from gochujang and garlic.

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