Gochujang Ketchup Tofu
A little bit tangy and a little bit spicy, this Gochujang (Korean chili paste) ketchup tofu will please even the pickiest eaters.
Ingredients:
Firm tofu - 16 oz (one standard package)
Gochujang paste - 3 tbsp (more if you want it spicier)
Ketchup - 3 tbsp
Soy sauce - 1 tbsp
Sesame oil - ½ tbsp
Garlic powder - ¼ tsp
Light cooking oil - enough to coat a large pan
Makes 4 servings - 2 if you’re very hungry or don’t understand portion control like me.
Time:
Prep: 35ish minutes total (mostly waiting for the tofu while it’s being pressed)
Cooking: 15 minutes
Instructions:
30 minutes before you’re ready to cook, line a plate with two paper towels. Drain the tofu, remove it from the packaging, and put it on the plate. Cover the tofu with two more paper towels and place a plate or cutting board on top. This will help draw excess moisture from the tofu so it’s not watery while you’re cooking it! Press the tofu for 30 minutes. (You can also use a clean kitchen towel or muslin.)
When you’re ready to cook, coat a large pan with cooking oil and put it on a medium to medium-high stove to preheat the oil.
Cut the tofu into cubes or bite-size slices. Once the oil is hot, place the tofu in an even single layer in the pan. (Ideally you would do batches as to not crowd the pan. I do not do this because I am lazy and impatient.) Cook the tofu for 2-3 minutes on each side until they are golden brown.
While the tofu is cooking, mix together the ketchup, Gochujang, sesame oil, soy sauce, and garlic powder in a bowl, stirring to combine.
Once tofu has browned on all sides, pour the sauce into the pan. Stir to coat all of the tofu and let the flavors meld together for a minute or two.
I suggest serving this with rice - white or brown, it’s up to you! I also love garlicky baby spinach sautéed in sesame oil and some kimchee on the side.
Image description: A close up photo of kimchee, white rice, spinach, and Gochujang ketchup tofu.
