Spicy Korean-Style Tofu in Gochujang Sauce

This Spicy Korean Tofu in Gochujang Sauce is a delicious way to enjoy pan-fried tofu simmered in a sweet and salty, spicy and flavourful sauce. My favourite way to enjoy this tofu? On a bowl of hot steamed rice.

Course Appetizer, Dinner, Main Course

Cuisine Asian, Korean

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 138kcal

Author Michelle

Ingredients

Gochujang sauce:

1 tablespoon gochujang (Korean red pepper paste)
1-2 tablespoon gochugaru (Korean red pepper powder) depending on how spicy you like it
1 tablespoon soy sauce
2 tablespoon maple syrup or granulated sugar
¼ C kimchi juice or water + extra water as needed

Tofu:

1 pkg firm tofu drained and blotted dry, cut into 1 ½" pieces
2 tablespoon vegetable oil divided
½ large onion sliced

Garnish:

1 teaspoon sesame oil
sesame seeds
cilantro chopped

Instructions

Make the gochujang sauce:

In a bowl, combine together the gochujang (red pepper paste), gochugaru (chili powder), soy sauce, maple syrup, and kimchi juice (or water). Give it a stir and set aside.

For the tofu:

Heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat.
Place the tofu pieces into the pan (making sure not to overcrowd the pan -- you may need to fry in batches) and cook until lightly golden in colour on both sides, about 2-3 minutes per side.
Transfer the pan-fried tofu to a plate lined with paper towel and repeat with the remaining tofu.
Pour in the remaining 1 tablespoon of vegetable oil and add in the sliced onion.
Saute the onion for 1-2 minutes, until slightly softened.
Nestle the pan-fried tofu on top of the onions.
Dollop the gochujang sauce onto the tofu, add 2 tablespoon of water (or as needed) and coat the tofu with the sauce. Cover with a lid and let the tofu simmer for 10 minutes.
Remove from the heat and garnish with 1 teaspoon of sesame oil, sesame seeds and cilantro (if you wish).

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