Skip to content Back to your kitchenGluten Free Gochujang Tofu
🇰🇷 Korean
Crispy tofu glazed in a sticky, sweet-spicy gochujang sauce with garlic and ginger, served over rice. Ready in about 30 minutes.
Prep 10 min Cook 20 min Serves 3 Easy Ingredients
- 🧄Garlic2 cloves
- 🫙Ginger1 tsp, grated
- 🫙Vegetable Oil2 tbsp
- 🫙Soy Sauce1 tbsp
- 🌽Cornstarch2 tbsp
- 🍥Tofu400 g firm, cubed
- 🫙Maple Syrup1 tbsp
- 🫙Rice Vinegar1 tsp
- 🫙Gochujang2 tbsp
Optional extras
- 🍚Riceto serve
- 🧅Spring Onions2
- 🫙Sesame Seeds1 tsp
Instructions
- 1
Press the tofu, cube it and toss in cornstarch.
- 2
Pan-fry in oil until crisp on all sides.
- 3
Stir gochujang, soy sauce, maple syrup, vinegar, garlic and ginger with a splash of water.
- 4
Pour the sauce over the tofu and toss until glossy.
- 5
Serve over rice with sesame seeds and spring onions.
Chef's tip
Press the tofu for 15 minutes for the crispiest result.
Gluten Free Gochujang Tofu
- Time
- 30 min
- Serves
- 3
- Level
- Easy
- Prep / cook
- 10 / 20 min
Ingredients
- 🧄 Garlic2 cloves
- 🫙 Ginger1 tsp, grated
- 🫙 Vegetable Oil2 tbsp
- 🫙 Soy Sauce1 tbsp
- 🌽 Cornstarch2 tbsp
- 🍥 Tofu400 g firm, cubed
- 🫙 Maple Syrup1 tbsp
- 🫙 Rice Vinegar1 tsp
- 🫙 Gochujang2 tbsp
Optional
- 🍚 Riceto serve
- 🧅 Spring Onions2
- 🫙 Sesame Seeds1 tsp
Steps
- Press the tofu, cube it and toss in cornstarch.
- Pan-fry in oil until crisp on all sides.
- Stir gochujang, soy sauce, maple syrup, vinegar, garlic and ginger with a splash of water.
- Pour the sauce over the tofu and toss until glossy.
- Serve over rice with sesame seeds and spring onions.
