Tofu is so versatile and shouldn’t be reserved only for vegetarians. Most hear the word ‘tofu’ and recoil in horror but now is your chance to try it in a new way.
Tofu is perfect for adding flavour onto and spicing up. Gochujang is a Korean spicy red bean paste; you can buy it as a medium spice or a hotter version so you can choose whichever suits your tastes- just remember to adjust amounts of it; you can always add more but you can’t take it back out again!
Ingredients- serves 2
250g firm tofu
2 tbsp soy sauce
1 garlic clove- crushed
1 small piece garlic- grated
1 tsp sugar
2 tbsp gochujang
2 tbsp mirin
5 tbsp water with 1tbsp cornflour mixed in
1 tsp sesame seeds
1/2 tbsp groundnut oil
2 spring onions- shredded
1. Take your block of tofu, pay it dry and cut into 2cm pieces. Combine the soy, garlic, ginger, sugar, gochujang and mirin in a small bowl and coat the tofu to marinade. Leave aside for at least 30 minutes or longer if you can. I used a medium gochujang and was have enough to put 2 tbsp in which gave a gentle warmth!
2. Meanwhile, lightly toast the sesame seeds and reserve for serving. When your tofu is ready for use, heat the groundnut oil in a wok over a medium/ high heat and remove the tofu cubes to fry separately to get some for to it. fry the tofu. Next pop in the marinade and cook for a minute or two until it leaves a sticky, spicy coating. Serve with the shredded spring onions and sesame seeds over the top. This is perfect served with rice or noodles. I also served stir fried choy sum on the side too.
Spicy gochujang tofu- even carnivores will devour this!