Welcome to my delicious vegan gochujang tofu recipe! This dish combines the bold flavors of Korean cuisine with the goodness of tofu, making it a perfect choice for both vegans and those looking to incorporate more plant-based options into their diet. Gochujang, a spicy and savory Korean chili paste, adds a delightful kick to the dish, while tofu provides a protein-packed and versatile base. The tofu is full of flavor and so delicious. It is spicy with a hint of sweetness that just rounds up all the flavors. Whether you're a seasoned vegan or simply curious about exploring new flavors, this gochujang tofu recipe will surely satisfy your taste buds. So, let's dive in and discover how to create this mouthwatering vegan delight and you will fall in love with tofu!

Servings: 4-6 servings

Prep Time: 20 mins

Cooking Time: 15-20 mins

Total Time: 30-40 mins

Ingredients: 

• 14 oz extra firm/firm Tofu 

• 1/2-1.5 tsp Salt as per taste; divided

• 1/ tsp Pepper

• 2 tbsp sesame/peanut oil

• 1/2 medium white Onion cut into cubes

• 1 bell pepper cut into cubes; I used half green and half red

• 3-4 Scallions chopped, whites & greens separated

• 5-6 medium cloves of garlic grated

• 1/2 inch ginger grated

• 3-3.5 tbsp gochujang

• 1.25 tbsp thick dark soy sauce and 2 tbsp light soy sauce OR 2 tbsp thin dark soy sauce

• 1/2 tsp rice vinegar

• 1 tsp gochugaru

• 1/8 tsp black pepper paste

• 1/4 tsp sugar

• A pinch of Ajinomoto; optional

• 3-4 tbsp water

Directions: 

1. Press tofu (if firm tofu, not extra firm) for 10 mins at least. Check notes if you don’t have a tofu press.

2. Cut the tofu into triangles as in the video.

3. Put a pan on medium heat and add oil.

4. Add the tofu pieces and cook till golden brown on one side. Flip the tofu pieces over and sprinkle some salt (about 1/2 tsp) over it. Cook till both sides are golden brown. Transfer the cooked tofu to a plate and keep aside.

5. In the same pan itself, add the chopped onions, bell peppers.

6. Toss and cook for 3-4 mins till onions are translucent and start to brown ever so slightly.

7. Add grated ginger and garlic and saute for 3-4 mins till fragrant.

8. Add the whites and half of the greens of the scallions, gochujang, soy sauces, rice vinegar, gochugaru, salt, pepper, sugar, and Ajinomoto. Cook everything well for 2-3 minutes.

9. Add water and mix and let it start thickening.

10. Add the crisped up tofu and toss it all together.

11. Cook it for 4-5 mins till the sauce coats everything well.

12. Top with the remaining greens of the scallions or mix them in.

13. Serve warm with noodles or rice and enjoy!

Notes/Tips:

• If you don’t a tofu press- drain the tofu water that comes in the container. Wrap the tofu block in a paper towel. If it’s a thin paper towel, double-wrap it. Place something that is a little heavy on it that presses it down slightly. Let it sit for 10-20 mins.

• Cooking Tofu:

  • Oven: Place on a lined baking tray and cook for 15-20 mins at 400F. Flip it midway.

  • Air fryer: Place in the airfryer and cook for 13-18 mins at 380F. Flip it midway.

• Pairs well with lo mein noodles and veggie fried rice.

• Cooking the veggies on high heat for less time helps keep them crispy with a bite.