Crispy gochujang tofu with broccoli

Method

1. Drain the tofu. For the crispest result, wrap it in a clean towel, place a plate and a light weight on top, and press for 15 minutes. At minimum, pat it very dry. Tear or cut it into 2.5 cm pieces.
2. Whisk the gochujang, soy sauce, rice vinegar, sweetener, sesame oil, water, garlic, and ginger until smooth. Taste a tiny amount, and add 1 to 2 tablespoons more water if your gochujang is especially salty or hot.
3. Steam the broccoli for 3 to 4 minutes, until bright green and crisp-tender. Drain it thoroughly and leave it uncovered so excess steam escapes.
4. Combine the starch and salt in a shallow bowl. Gently toss the tofu until evenly coated, shaking off loose starch.
5. Heat 1 tablespoon neutral oil in a large nonstick or well-seasoned skillet over medium-high heat. Add half the tofu in one layer. Cook for 6 to 8 minutes, turning every few minutes, until crisp and golden on several sides. Transfer to a plate and repeat with the remaining oil and tofu.
6. Lower the heat to medium. Pour the sauce into the empty skillet and simmer for 1 to 2 minutes, stirring, until glossy and slightly thickened.
7. Add the broccoli and toss to coat. Return the tofu and toss gently for only 30 to 60 seconds, just until coated. Prolonged simmering softens the crust.
8. Finish with scallions and sesame seeds. Serve immediately with rice if desired.

Oven or air-fryer tofu

• Oven: Heat to 220°C. Toss the starch-coated tofu with 1 1/2 tablespoons oil, spread on a parchment-lined tray, and bake for 25 to 30 minutes, turning after 15 minutes.
• Air fryer: Toss the starch-coated tofu with 1 tablespoon oil and cook at 200°C for 15 to 18 minutes, shaking twice. Do not crowd the basket.
• Prepare the broccoli and sauce on the stove, then coat the cooked tofu as in steps 6 and 7.

Notes

• Gochujang heat and salt vary considerably by brand. Start with 30 g for a milder sauce and increase after tasting.
• Check the gochujang label if strict vegetarian ingredients matter, since formulations vary.
• Tearing tofu creates rough edges that hold more starch and sauce. Cutting gives neater cubes.
• For gluten-free cooking, use certified gluten-free gochujang and tamari.
• Store leftovers for up to 3 days. The tofu softens in the refrigerator but reheats well in a skillet.

Sources consulted

• Maangchi: Sweet and Crunchy Tofu (Dubu-gangjeong)
• Korean Bapsang: Vegan Bibimbap with Tofu and Vegetables

Passt gut zu

• Garlic-ginger bok choy
• Quick sesame cucumber salad
• Spinach gomae

Von Christoph Mayer