Tofu stir-fried with gochujang (Korean chili paste).
Fermentation & Pickling⏱ 20min👥 2 servings
Ingredients
- 1 block of tofu.
- 2 tablespoons of gochujang.
- 1 tablespoon of soy sauce.
- 1 tablespoon of corn syrup.
- 1 tablespoon of minced garlic.
- 2 tablespoons of water.
- 1 teaspoon of gochugaru (Korean chili powder).
- 1 teaspoon of sugar.
- 1 tablespoon of perilla oil.
- 1 tablespoon of cooking oil.
- A pinch of salt.
- A small amount of chopped green onions and sesame seeds.
Instructions
1
Cut the tofu in half, then slice it to a thickness of 1 cm.
2
Pat dry with a paper towel, sprinkle with salt, and let it sit for 10 minutes.
3
Mix gochujang (Korean chili paste), soy sauce, honey, garlic, water, gochugaru (Korean chili flakes), and sugar to create a thin marinade.
4
In a pan, combine perilla oil and vegetable oil in a 1:1 ratio. Heat over medium heat and cook the tofu on both sides until golden brown.
5
Reduce the heat to low and use a brush or spoon to evenly coat both sides of the tofu with the marinade.
6
Flip it over once more, grill it lightly, then garnish with chives and sesame seeds before serving.
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