Description
This crispy gochujang tofu dish is easy to make, loaded with vegetables, and packed with plant-based protein! Skip the takeout and make this tasty tofu instead!
Ingredients
Units
Scale
For the sauce:
- 4 tablespoons gochujang
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1-inch fresh ginger, peeled and grated
For the tofu & vegetables:
- 1 cup short grain white rice
- 1 lb firm tofu, drained and cut in 1-inch cubes then pressed (see below for instructions)
- 2 tablespoons cornstarch
- 2–3 tablespoons neutral, high-temperature oil
- 1 medium head cauliflower, cut into 1-inch pieces (about 4 cups)
- 1 rib celery rib, diced
- 1 medium bell pepper, seeded and diced
- 3 green onions, white and light green portions sliced into 1-inch sticks, dark green portions diced
Instructions
- How to Press the Tofu: Cut the tofu into small, evenly sized pieces and spread them on a paper towel or clean, lint-free kitchen towel. Top with another layer of paper towels or a second clean kitchen towel. (I usually do a layer of paper towels and then a kitchen towel on top of that.) Top with something flat and heavy like a large cast iron skillet or heavy book. Let the tofu sit like that for at least 15 minutes or up to an hour if you have time. This will help extract extra moisture from the tofu.
- Make sure the tofu is well drained and patted dry. Toss with the cornstarch until all pieces are well coated.
- Cook the rice according to package directions and set aside.
- Combine the gochujang, soy sauce, maple syrup, rice vinegar, and ginger in a small bowl. Stir until smooth and set aside.
- Add the oil to a large pan and swirl to coat the bottom of the pan. Heat over medium heat.
- Once hot, add the tofu. Cook for 3-4 minutes until the bottoms are crispy and golden brown and easily loosen from the pan. Flip over. Cook for 2-3 minutes before rotating so more sides become crispy.
- Once at least 2 sides of the tofu are crispy (more is optional but better), remove from pan and place on paper towel lined plate to drain.
- Add the cauliflower florets to the pan. Cook, stirring regularly, for 5-7 minutes until some brown spots start forming and the cauliflower is about half cooked.
- Add the celery and bell pepper. Cook for 2 more minutes until vegetables are just beginning to go soft on the edges.
- Reduce the heat to medium-low and add the sauce and the white and light green portions of the onions. Stand back as the sauce will steam up.
- Add the tofu and continue to cook stirring, for 3 minutes until the vegetables can be pierced with a fork and the sauce is slightly reduced.
- Garnish with reserved part of green onions, and serve immediately over rice.