Korean Gochujang Minced Tofu
A delicious, flavorful meatless option featuring crispy tofu with aromatic spices and gochujang paste, perfect over rice or noodles.
Ingredients
- 200ggarlic and herb extra-firm tofu
- 1leek, finely sliced
- 3clovegarlic, minced
- 1inginger, minced
- 2tbspgochujang paste
- 1tbsprice vinegar
- 1tbspdark soy sauce
- 1tbsphomemade chili oil
How to make Korean Gochujang Minced Tofu
Prepare the Tofu
Grate the tofu into small crumbles. Spread it evenly on a baking tray and bake at 200°C (400°F) for 10 minutes, or until slightly crispy.
Cook the Aromatics
Heat a drizzle of oil in a pan over medium heat. Add the sliced leek, minced garlic, and ginger. Sauté until fragrant and softened, about 3-4 minutes.
Combine Ingredients
Mix in gochujang paste, rice vinegar, dark soy sauce, and chili oil. Stir well to combine.
Add the crispy tofu to the pan with the leeks and aromatics. Lower the heat and cook for 5-7 minutes, allowing the flavors to meld together.
Tips & Tricks
Enjoy the minced tofu over steamed rice or as a topping for noodles.
Garnish with chopped spring onions or sesame seeds if desired.
