Introduction:

Sticky Gochujang Tofu is a delicious and flavorful dish made with tofu coated in a moist, sweet, and spicy sauce called Gochujang. Gochujang is a Korean fermented red chilli paste commonly used in Korean cuisine to add heat and depth of flavour to dishes.
To make Sticky Gochujang Tofu, cubes or slices of tofu are typically pan-fried or baked until they are crispy on the outside and tender on the inside. Then, they are tossed in a sauce made from Gochujang paste, along with other ingredients like soy sauce, garlic, ginger, sugar, and sometimes vinegar or sesame oil. The result is a savoury, slightly spicy, and somewhat sweet coating that clings to the tofu, giving it a sticky and flavorful glaze.
Sticky Gochujang Tofu is often served as a vegan or vegetarian dish, but it can also be paired with rice, noodles, or vegetables to create a complete meal. It’s a popular choice for those who enjoy bold and spicy flavours in their food and is a versatile dish that can be customized to suit individual preferences for spice and sweetness.

This Sticky Gochujang Tofu recipe is one of my favourite quick afternoon lunches at the moment. It’s also completely vegan! For those of you late to the game, Gochujang is a fermented chilli cooking pasted used in lots of Korean cooking. I’ve been loving experimenting with it recently, and thought I’d try creating a sticky tofu dish with it. And this delicious high protein vegan sticky Gochujang tofu is the result (you’re welcome…).

What Does Gochujang Taste Like?

If you’re unfamiliar with Gochujang, you may be wondering what it tastes like. Well, Gochujang has a complex and distinctive flavor profile that sets it apart in the world of condiments.

This Korean chili paste strikes a beautiful balance between sweet, savory, spicy, and umami notes. The base is rich and sweet, thanks to the inclusion of glutinous rice (and often sweeteners like sugar or honey). This sweetness is countered by the savory depth derived from fermented soybeans.

The star of the show, however, is the heat from Korean red chili peppers, which imparts a robust spiciness without overwhelming the palate. Gochujang also offers a subtle tanginess, courtesy of the fermentation process, and underlying earthy undertones. The result is a multifaceted taste that is not only fiery but also deeply flavorful, making it a versatile and indispensable ingredient in Korean cuisine.

What is Gochujang?

Gochujang is a thick, brick-red paste emerging from a meticulous fermentation alchemy, blending glutinous rice, fermented soybeans, salt, and Korean red chili peppers.

The result is a wonderful symphony of flavors — sweet, savory, spicy, and umami notes — encapsulated in a single condiment. This complex profile makes gochujang a kitchen staple for me, but also playing a pivotal role in various Korean dishes, from hearty stews to dynamic marinades and bold dipping sauces.

If you like this Sticky Gochujang Tofu recipe, why not try these too?

How to Make My Sticky Gochujang Tofu Recipe

For the Tofu:

Extra Firm Tofu (280g):

• • Tofu serves as the main protein source in this dish. Extra firm tofu is used to provide a substantial and hearty texture.
  • When pressed, tofu releases excess water, allowing it to absorb the flavors of the sauce better during cooking.

Cornflour (2 tbsp):

1. • Cornflour is used to coat the tofu cubes before cooking. It creates a crispy outer layer when the tofu is pan-fried, adding a nice contrast in texture to the soft interiorSalt (1/2 tsp):
     • Salt enhances the overall flavor of the tofu, making it savory. It also helps draw out moisture during pressing, aiding in the tofu’s texture.

1. Vegetable Oil (1 tbsp):
   • Vegetable oil is used for pan-frying the tofu. It adds a rich flavor and helps achieve a golden and crispy exterior.

For the Gochujang Sauce:

1. Vegetable Oil (1 tbsp):
   • Used for sautéing garlic and ginger, adding a rich and aromatic base to the sauce.
2. Garlic (3 cloves, minced):
   • Garlic provides a pungent and savory flavor to the sauce, contributing depth and complexity.
3. Gochujang Paste (3.5 tbsp):
   • Gochujang is a fermented Korean chili paste. It’s the star of the dish, providing a sweet, spicy, and umami-rich flavor.
4. Fresh Ginger (1/2 inch, minced or grated):
   • Ginger adds a bright and zesty note to the sauce, complementing the heat from the gochujang.
5. Dark Soy Sauce (2 tbsp):
   • Dark soy sauce contributes a deep color and intense umami flavor to the sauce.
6. Rice Vinegar (1 tbsp):
   • Rice vinegar provides a tangy and slightly sweet taste, balancing the richness of other ingredients.
7. Sesame Oil (1 tbsp):
   • Sesame oil adds a nutty and aromatic quality to the sauce, enhancing the overall flavor profile.
8. Maple Syrup (1.5 tbsp):
   • Maple syrup brings sweetness to the sauce, harmonizing with the heat from gochujang and creating a sticky glaze on the tofu.

For Serving:

1. Cooked Rice:
   • Rice serves as the base, soaking up the flavorful sauce and providing a neutral foundation for the dish.
2. Spring Onions (Scallions), Chopped:
   • Spring onions add a fresh and slightly pungent flavor, along with a vibrant color contrast.
3. Steamed Broccoli:
   • Broccoli provides a crisp and nutritious element, adding freshness and color to the dish.
4. Sesame Seeds:
   • Sesame seeds add a nutty crunch and visual appeal, enhancing the overall texture and presentation.

INGREDIENTS

For the tofu