Dive into flavor with my sizzling recipe for Spicy Gochujang Crispy Tofu β it's a taste explosion without the guilt! No oil, gluten-free, just pure deliciousness in every crunchy bite. Spice up your tofu game and let's get cooking! π₯πΆοΈ
For the tofu:
1 block super firm tofu
2 tbsp cornstarch
2 cloves garlic, minced
2 tbsp tamari
red chili flakes (optional)
For the sauce:
4 tbsp gluten free Gochujang paste
2 tbsp tamari
1 tbsp maple syrup or agave
3 cloves garlic, minced
2 tsp rice vinegar
3 tbsp water
cornstarch slurry (1 tbsp cornstarch + 2 tbsp water combined)
To serve:
Green beans (or any vegetable of your choice)
Chili Flakes for extra spice
Green Onions
Preheat oven to 425ΒΊ and line a baking sheet with *nonstick parchment paper*
Remove the super firm tofu from the package and shake off any water. Pat try with a paper towel or thin kitchen towel to remove any excess moisture. (If using extra firm tofu instead, then you will have to press the tofu for 30-40 minutes prior to cutting).
In a deep bowl, add the cubed up tofu and the remaining tofu marinade ingredients - mix carefully, making sure all the tofu pieces are evenly covered with the mixture.
Add the tofu to a baking sheet lined with nonstick parchment paper (important to use nonstick, otherwise the tofu will stick to the paper and will be difficult to remove). Bake at 425 for 30 minutes (flipping halfway)
While the tofu is baking, start cooking your green beans. Set aside
Make your sauce by combining all sauce ingredients in a pan - stir on medium heat until your sauce has reached a thicker consistency (but not too thick (it should be pourable). Set aside until the tofu is fully cooked
In a wok with the heat on low, combine the green beans, tofu, and sauce. Mix well until everything is coated in the sauce.
Sprinkle some sesame seeds and serve with rice, millet, or your grain of choice.