I told you I’d come up with some more recipes using gochujang. This time, using tofu. Another vegetarian- and vegan-friendly meal for you all to try. This one takes a couple of days to make, as I highly recommend marinating the tofu in the gochujang sauce at least overnight in the fridge, if not for 24 hours. You’ll also want to press your tofu before you marinate it, which will take at least an hour.
In other words, make sure you’ve got time. I promise though, it’s worth it. This recipe calls for baking, but you don’t have to bake at all. You can simply cook the tofu in a wok first, then add the other ingredients as you go.
You can also bulk this meal out with rice or noodles if you feel the need to. Sometimes tofu and green beans just don’t cut it, I know.
250 grams firm tofu
200 grams green beans, trimmed
4 tbsp gochujang
1 tbsp cornstarch
1 teaspoon ground ginger
1 tbsp soy sauce
1 teaspoon agave
1 teaspoon rice vinegar
- Slice the tofu block in half, length ways. Wrap in a tea towel. Place on a plate, then place another plate or chopping board on top. Weigh down with cans and jars. Place in the fridge for at least one hour, or overnight.
- When moisture has been pressed out of the tofu, make the marinade. In a small bowl, combine 3 tablespoons of gochujang with cornstarch, ground ginger, soy sauce, agave and rice vinegar.
- Dice the tofu into 1cm cubes and lay in a flat layer on a plate. Completely coat the tofu with the gochujang marinade. Allow to marinate overnight, or at least 4 hours.
- When tofu has marinated, preheat oven to 180°C. Place tofu on a baking sheet and bake for 20 – 25 minutes.
- Meanwhile, chop the green beans in half, and rinse.
- Over medium heat, cook the green beans in a wok with the remaining tablespoon of gochujang. Add the tofu. Season with salt and pepper. Stir through.
- Serve warm.