Crispy Tofu with Gochujang - 5-Ingredient Recipe

I love this oven-baked method for crispy tofu. It literally has the same texture as a deep-frying method. It's coated in a mildly spicy gochujang based sauce. The perfect weeknight dinner served with rice and cucumbers.

Servings: 2

Preparation: 10 minutes
Cooking time: 15 minutes

Ingredients :

• 1 block (400 g) of firm tofu, pressed
• 1 tsp kosher salt
• Black pepper, to taste
• 2 tbsp cornstarch
• 3 tbsp avocado oil
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp tamari
• 1 tbsp rice vinegar
• 1 tsp maple syrup (optional)

To serve:

• 2 cups cooked basmati rice
• 1 Lebanese cucumber, sliced
• 1 green onion, finely chopped
• Lime halves
• More tamari, to taste
• Fresh coriander leaves

Steps:

1. Preheat the oven to 220°C (425°F).
2. Tear the tofu with your hands directly onto a baking sheet lined with parchment paper. You want irregular pieces about 1/2 to 1 inch in size.
3. Add the salt, pepper, cornstarch, and avocado oil. Mix well and bake for about 30 minutes, until the tofu is golden brown and crispy.
4. In a large bowl, combine the gochujang, tamari, rice vinegar, and maple syrup (if using). Stir in the crispy tofu and toss well to coat each piece.
5. Serve with rice and garnish with cucumber, green onion, cilantro, and a drizzle of tamari to taste. Finish with a squeeze of lime juice. So good!