Korean Gochujang Minced Tofu recipe

Korean Gochujang Minced Tofu

by Diana Opoti (@dianaopotieats)
Prep Time
10min
Cook Time
20min
Total Time
30min

A delicious, flavorful meatless option featuring crispy tofu with aromatic spices and gochujang paste, perfect over rice or noodles.

Ingredients

2 Servings
(1 serving = 1 portion)
  • 200g
    garlic and herb extra-firm tofu
  • 1
    leek, finely sliced
  • 3clove
    garlic, minced
  • 1in
    ginger, minced
  • 2tbsp
    gochujang paste
  • 1tbsp
    rice vinegar
  • 1tbsp
    dark soy sauce
  • 1tbsp
    homemade chili oil

How to make Korean Gochujang Minced Tofu

Prepare the Tofu

  1. Grate the tofu into small crumbles. Spread it evenly on a baking tray and bake at 200°C (400°F) for 10 minutes, or until slightly crispy.

Cook the Aromatics

  1. Heat a drizzle of oil in a pan over medium heat. Add the sliced leek, minced garlic, and ginger. Sauté until fragrant and softened, about 3-4 minutes.

Combine Ingredients

  1. Mix in gochujang paste, rice vinegar, dark soy sauce, and chili oil. Stir well to combine.

    Step 3.1: Mix in gochujang paste, rice vinegar, dark soy sauce, and chili oil
  2. Add the crispy tofu to the pan with the leeks and aromatics. Lower the heat and cook for 5-7 minutes, allowing the flavors to meld together.

    Step 3.1: Add the crispy tofu to the pan with the leeks and aromatics

Tips & Tricks

  1. Enjoy the minced tofu over steamed rice or as a topping for noodles.

  2. Garnish with chopped spring onions or sesame seeds if desired.