Crispy gochujang tofu with broccoli
Units
Servings
Ingredients
Tofu and broccoli
- 500 g firm or extra-firm tofu rounded
- 40 g cornstarch or potato starch rounded
- 1 g fine salt rounded
- 30 ml neutral oil rounded
- 350 g broccoli florets, cut bite-size rounded
Gochujang sauce
- 45 g gochujang rounded
- 30 ml soy sauce rounded
- 15 ml rice vinegar rounded
- 30 ml honey rounded
- 10 ml toasted sesame oil rounded
- 60 ml water rounded
- 2 garlic, finely grated rounded
- 10 g fresh ginger, finely grated rounded
Finish and optional serving
- 3 scallions, thinly sliced rounded
- 10 g toasted sesame seeds rounded
- to taste cooked short-grain or jasmine rice (optional) rounded
Method
Method
- 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.
- 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.
- 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.
- Combine the starch and salt in a shallow bowl. Gently toss the tofu until evenly coated, shaking off loose starch.
- 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.
- 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.
- 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.
- 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.