Gotch you a little rumble in your tummy? Then silence that wench with this damn good gochujang tofu. This recipe is from Aaron and Claire
(Originally published 21/04/2023)
Prep time: 10 minutes
Cooking time: 10 minutes
Makes: 2 servings
Ingredients
200g block of tofu
1tbsp gochujang paste
1/2 tbsp gochugaru (or 1tsp chilli flakes if you don’t have any)
1/2 tbsp soy sauce
1/2 tbsp oyster sauce
1/2tsp chicken bouillon powder
1/2 tbsp sugar
black pepper, to taste
60ml water
1/4 tbsp cornstarch (plus extra for dusting the tofu)
1 spring onion
small knob of ginger
2 cloves of garlic
1. Welcome to the house of the prepresentatives
Prep your vegetables first so that you can set them aside for later. Slice a spring onion, putting the white and green parts into separate bowls for later. Chop 2 cloves of garlic finely and grate a small knob of ginger.
Next drain your tofu, so that it is no longer sitting in its own tears. Cut the tofu into cubes around 2.5cm each and pat them dry, like a poor dog that has been for its walk in the rain.
Add a generous amount of corn-starch to a zip lock bag and then toss in your tofu. Zip lock the bag and give it a good shake to coat the tofu. It should look like Turkish not-so-delightful.
2. Tofully tofool proof
In a large frying pan heat 1 tbsp oil over a medium heat and, once the pan is hot, add the tofu carefully, one by one using chopsticks from bag to pan works best. Cook for around 7 minutes flipping once each side of the tofu cubes (cufu if you will) are browned. Once finished remove the frying pan and set aside. If you are serving this dish with rice, now is the time to start cooking it.
2. You saucy minx
While the tofu is cooking away, to a small bowl add 1 tbsp gochujang paste, 1/2 tbsp gochugaru or 1 tsp chilli flakes, 1/2 tbsp soy sauce, 1/2 tbsp oyster sauce, 1/2 tsp chicken bouillon powder, 1/2tbsp sugar, a few cracks of black pepper, 1/4tbsp of corn-starch and 60ml water.
Give it a mixy mix until it as glossy as you wish your hair was.
4. When Saucey met Tofarry
Use the same pan that you fried the tofu in add whack it on the hob to a medium-high heat. Add 1/2tbsp oil and your ready chopped garlic, the whites of the spring onion and the grated ginger to the pan. Cook for 1 minute, stirring as it cooks. [If you are serving this with broccoli, which you should because it is a total alpha-veg, then start boiling it now]
Pour your gochujang sauce into the pan and cook for about 3 minutes until it has thickened.
Toss in the fried tofu and stir so that it coats itself in the gochujang sauce. Turn the heat off.
Serve the tofu and sauce over rice with broccoli to the side. Sprinkle over the green parts of the spring onion and a few sesame seeds if you have them to hand.
Dink and sink!
Food for Thought
Lizzy says: “This has been one of those recipes that Kate has been raving about for weeks, and I finally gave in and asked if we could gasp it. It was honestly so easy to make, which was a pleasant surprise and oh my days. I cannot tell you how good the end result is. The tofu is so crispy and the sauce is so sweet, spicy and acidic (Samin Nosrat would be proud). I was immediately addicted and made this every night of the week after we made it the first time.. (I wish I was joking)10/10 “
Kate says: “So the only reason we made this here is because I wouldn’t stop banging on to Lizzy about how good this dish is, and she suggested we gasp it. I thought that if that was the only way she would make it then so be it, because this has honestly been life changing for me and I now eat it at least once a week. In fact, I’d actually forgotten to buy tofu for this recipe so I went to the central station on Sunday (the only supermarket open in the city) JUST to get it so Lizzy and I could make it that day. I hope that shows you how good it is. I would do a Spinal Tap and give it 11/10 but 10/10 will have to do”
10/10 Gasps
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