Gochujang is a spicy Korean chili paste where the heat from the chili is subdued a little by the sweetness of the glutinous rice, and the fermented soybean renders the unmistakable umami flavor. Think miso, but very earthy and intense. Best eaten while hot, this baked gochujang tofu is so flavorful and amazing, it's best served with simple sides like rice and steamed vegetables. But, you can also get creative by making a sandwich or wrap out of it.
Baked Gochujang Tofu [Vegan]
- 7 ounces extra firm tofu, pressed and chopped into cubes
- 2 tablespoons gochujang paste
- 1 tablespoon agave nectar
- 1 teaspoon soy sauce
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- 1 teaspoon sesame seeds
- 1 spring onion, green part sliced, for garnish
- Preheat the oven to 350°F. Line a baking tray with foil.
- In a bowl, mix the gochujang paste, agave nectar, soy sauce, salt, and lime juice. You can marinate it overnight, or use immediately.
- Stir in the pressed tofu cubes carefully.
- Place the marinated tofu cubes onto the lined baking tray. Spoon some of the remaining marinade onto the cubes.
- Bake at 350°F for 30 minutes for soft, spongy tofu or 60 minutes for crisp, lightly charred at the edges tofu.
- Garnish with sesame seeds and chopped spring onions and serve immediately.