Spicy Vegan Tofu (Print Version)
# Ingredients:
→ Tofu Prep
01 -
1 firm tofu block
02 -
1 tbsp of cornstarch
03 -
1 tbsp of olive oil
→ Sauce Mix
04 -
1 tbsp sesame oil
05 -
1 tbsp soy sauce
06 -
1 tbsp of spicy Gochujang paste
07 -
1 tsp rice vinegar
08 -
1 tsp of maple syrup (or honey as an alternative)
09 -
1 minced clove of garlic
10 -
1 tsp ginger, finely chopped
→ Topping Ideas
11 -
Green onions, thinly sliced
12 -
Sesame seeds
# Instructions:
01 -
Turn on the oven to 400°F (around 200°C) and lay down parchment paper on a baking sheet.
02 -
Squeeze out extra water from the tofu and chop it into smaller, bite-sized chunks.
03 -
Roll the tofu pieces in cornstarch, making sure they're nicely covered.
04 -
In a pan over medium-high heat, warm the olive oil. Add the tofu pieces and pan-fry each side for 4-5 minutes until they're crisp and golden.
05 -
Combine sesame oil, soy sauce, Gochujang, rice vinegar, maple syrup, garlic, and ginger in a bowl and whisk them together.
06 -
Pour the sauce mix over the crispy tofu in a bowl and gently toss so the tofu gets fully coated.
07 -
Sprinkle sesame seeds and sliced green onions on top. Grab a bite while it's hot.
# Notes:
01 -
Leftovers? Keep them in a sealed container in the fridge for 2-3 days. For a crunchy reheat, use a skillet. For a quick fix, the microwave works, but it'll soften the texture.
02 -
Want the tofu even crispier? Make sure all the water is pressed out and toss it completely in cornstarch.
03 -
No Gochujang? Swap it with another chili paste or some chili flakes. Just know the taste will be different.
04 -
Pair it with some steamed veggies or rice for a satisfying, rounded meal.