Gochujang Glazed Tofu

Here’s a deliciously spicy and tasty way to have tofu. The firm tofu is coated in corn starch and pan fried to achieve a crispy texture and then it is tossed in a gochujang sauce. The result is a meaty, spicy and flavourful tofu that will make you go for seconds!

For the tofu

300 g tofu, cut into squares
1/4 cup corn starch
Salt & pepper

For the gochujang sauce

2 tbsp gochujang paste
2 tsp corn starch
1 thumb ginger, minced
2 cloves garlic, minced
1 tbsp sesame oil
1/2 cup hot water
1 tbsp rice wine vinegar
1-2 tbsp sugar

Method – serves 2

In a large mixing bowl, coat tofu in corn starch.
Make your sauce by mixing all sauce ingredients in a bowl.
On a non stick pan on medium heat, oil the pan and place the tofu individually to fry for 2-5 minutes. Flip over and fry on the other side until golden and crispy. Set aside on a plate to use the pan again.
Add the ginger and garlic into the pan and sautée for a few minutes. Add in the sauce and then the tofu, coating all pieces evenly.
Top with sesame seeds, spring onion and serve with rice and veggies!