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Sticky Gochujang + Marmalade Tofu

Hoca

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Gochujang is a spicy Korean red chilli paste.

The trick is pairing it with something sweet and tangy, which is why it goes so well with orange marmalade.

This simple midweek meal is packed with wonderful flavours of Eastern Asia, which we think you’ll love!

Notes:

  • If you prefer, you can substitute gochujang for the same amount of Sriracha, which has a similar fiery flavour.
  • Most brands of gochujang are vegan, but it’s always worth checking the label just to be absolutely sure before you buy it. You’ll be able to find it in most large supermarkets and almost every East Asian store.
  • We use super-firm tofu which doesn’t need pressing and doesn’t take long to get crispy in the pan. If your firm tofu is on the softer side, you might want to press it first to remove as much moisture as possible – otherwise you might not end up with crispy tofu.
Vegan Gochujang Marmalade Sticky Tofu Recipe


Things to know:

  • You can also cook the tofu in an air-fryer. Simply add the cornflour-covered tofu chunks to the air-fryer basket and cook 180°C for 15-20 minutes or until crispy and golden all over.
  • We love to serve the tofu with rice and broccoli, but other veggies will work, too. Fine green beans, mangetout and spring onion would be great additions.
  • We’ve learned that a combination of light and dark soy sauce is the best way to get the right balance of sweet and savoury umami flavours.
Vegan Gochujang Marmalade Sticky Tofu Recipe


Print

Sticky Gochujang + Marmalade Tofu​

Prep Time 5 minutes
Cook Time 40 minutes
Servings 2 people

Ingredients​

  • 300 g block of extra-firm tofu ee notes
  • 1.5 tbsp cornflour
  • salt
  • 2 tsp vegetable oil
  • 3 tbsp orange marmalade
  • 1 tbsp gochujang see notes
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1/2 thumb of fresh ginger peeled + grated
  • 140 g jasmine rice
  • 1/2 broccoli head broken into florets
MetricUS Customary

Instructions​

  • Preheat the oven to 180°C fan / 400°F.
  • Drain the tofu, then tear it into small chunks. Place the chunks of tofu on a clean tea towel and use the towel to pat them dry, removing as much moisture as possible.
  • Transfer the tofu to a mixing bowl, then add the cornflour, oil and a pinch of salt. Stir to combine until the tofu is covered all over in the cornflour.
  • Drop the tofu into an oven tray, then bake for 20 minutes, then flip the tofu and bake for another 10-15 minutes or until the tofu is golden and crispy all over.
  • Meanwhile, combine the marmalade, gochujang, light soy sauce, dark soy sauce, rice vinegar, maple syrup and ginger in a small bowl, then set aside for later.
  • Next cook the rice in a saucepan as per the packet instructions, then leave to one side with the lid on.
  • When the tofu is nearly ready, cook the broccoli florets in boiling water until tender, then drain and leave to one side.
  • Pour the sauce into a pan on a medium-high heat. Cook the sauce for 2-3 minutes or until it’s bubbling away and has thickened, then add the crispy tofu chunks. Remove from the pan from the heat and stir until the tofu is fully coated in the sauce, then add to bowls with rice and broccoli.
  • To serve, drizzle over any leftover sauce from the pan and sprinkle over some sesame seeds.
 
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