This is dish is a favorite among Asian comfort food meals – Taiwanese-style Pickled Cucumbers, baked gochujang tofu and vegan floss served over steamed rice. The term floss may appear rather foreign to most vegans, but then it can just as easily appear foreign to anyone not too familiar with Asia. So what is floss? Floss is a salty, slightly sweet, dried and flaked protein topping, usually made from pork, fish, chicken, beef or in our case GMO free soybean fiber.
Gochujang Tofu [Vegan]
- 1 (14-16 ounce) firm tofu, pressed overnight, or for 8 hours
- 1/2 teaspoon garlic, smashed (can be removed prior to baking)
- 1 teaspoon fresh ginger, finely grated (about 1-inch ginger root, peeled)
- 1/4 cup + 2 tablespoons gochujang
- 1 and 1/2 tablespoons gluten-free tamari or soy sauce
- 1 and 1/2 tablespoons mirin
- 1 tablespoon maple syrup
- 1/8 teaspoon dried chili pepper flakes, or more if desired
- 1 scallion, green parts, roughly chopped for garnish
- In a medium bowl, whisk together the marinade ingredients except scallions.
- Place the tofu in the marinade sauce, mix until fully incorporate.
- Pour them in a shallow dish with a lid, baking tray or into a Ziploc bag.
- Cover and leave in the fridge overnight or marinate at least 4 hours, turning them once, halfway through the marinating time.
- Position rack in center of oven and preheat the oven to 350°F.
- Line a baking sheet with parchment paper and lightly oil. Remove the tofu from the marinade sauce and place on the parchment-lined baking sheet.
- Add remaining marinade sauce (optional) on the top of each tofu slice. Bake for 30 minutes or longer, flipping halfway through, or until tofu is slightly charred and dry on the exterior. Garnish with scallions and serve immediately.