Spicy Tofu – Simple Vegan Blog


Spicy tofu, a Korean-style flavorful dish. It is so delicious and easily made with 5 ingredients. I love to serve it with rice and veggies.

Photo of a plate of spicy tofu

I absolutely love Korean cuisine. It is so rich and deep in flavor! But although some dishes are inherently vegan, some others contain animal-derived ingredients. That’s why I decided to make this wonderful spicy tofu… And it is so delicious!

Made with only 5 ingredients (gochujang among them, you’ll easily find it through this affiliate link), it’ll become a staple on your table. Besides, it goes so well with some rice and veggies! Truly the perfect weeknight dinner.

Photo of the ingredients needed to make this recipe

Ingredient notes

  • Firm tofu: firm or extra firm tofu work best for this Korean spicy tofu recipe. Soft or silken tofu is not a good choice as it will fall apart easily.
  • Brown sugar: feel free to use other types of sugar, like granulated, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
  • Soy sauce or tamari: I used soy sauce.
  • Gochujang: You can find gochujang (Korean hot pepper paste) at many Asian markets, but if you don’t have one close by, you’ll be able to easily get it through this affiliate link. Another option would be to use tomato paste with some cayenne powder or Sriracha instead of gochujang.
  • Vegetable stock or water: I prefer to use vegetable stock because it enhances the flavor of this dish. However, water is okay too. I do suggest you make our oil-free version, but store-bought is also okay.
  • Oil: feel free to use your favorite type of oil.

Dietary variations

  • Make it gluten-free: use tamari instead of soy sauce.
  • Make it soy-free: I’ve never tried it myself, but you could use seitan, chickpea tempeh, or even any other type of beans. Also, instead of soy sauce, feel free to add the same amount of water or vegetable stock and more salt.
  • Make it oil-free: you can omit the oil and sautée the tofu in a non-stick skillet and cook the garlic and oil with some vegetable stock or water.
  • Make it sugar-free: just omit the brown sugar.
Step-by-step photos of how to make this recipe

How to make spicy tofu

  • Bake or sautée the tofu.
  • Mix the sugar, soy sauce, gochujang, and vegetable stock or water in a bowl until well combined. Set aside.
  • Heat 1 tbsp of oil in a skillet and cook the garlic and onion over medium-high heat until golden brown, stirring frequently.
  • Incorporate the cooked tofu and the sauce, stir, and cook for about 5 minutes.
  • Serve your spicy tofu immediately.

How to store spicy tofu

  • Fridge: store the leftovers in an airtight container in the fridge for up to 1 week.
  • Reheat: it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.

Serving suggestions

Feel free to serve your spicy tofu with some rice and veggies, such as this delicious veggie stir fry.

Looking for more vegan tofu recipes?

Close-up photo of a plate of spicy tofu

Did you make this spicy tofu recipe?

Please leave a comment and rate it below. We’d love to hear from you!

This post contains affiliate links so you can easily find some of the products that we used to make this recipe. If you buy any of them through the links provided (without any extra cost for you), we’ll get a commission. We’re so grateful for your support!

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Square photo of a plate of spicy tofu

Spicy Tofu



  • Author:

    Iosune


  • Prep:

    5 mins


  • Cook:

    30 mins


  • Total:

    35 mins

  • 2 1x

  • Side Dish

  • Korean

  • Vegan


Servings 2 1x


Scale


Tap or hover over number to scale servings

Spicy tofu, a Korean-style flavorful dish. It is so delicious and easily made with 5 ingredients. I love to serve it with rice and veggies.

Ingredients

  • 12 ounces firm tofu (340 g), sliced
  • 1 tsp brown sugar
  • 1 tbsp soy sauce or tamari
  • 2 tbsp gochujang, see notes for alternatives
  • ½ cup vegetable stock or water (120 ml)
  • 1 tbsp oil, I used extra virgin olive oil
  • 1 clove of garlic, minced
  • ¼ onion, finely chopped

Instructions

  1. You can sautée or bake the tofu. 
  2. If you’re going to bake it, preheat the oven to 400ºF or 200ºC and bake it for about 15 minutes on one side and for another 5 minutes on the other side. Cook longer if needed until golden brown. 
  3. If you’re going to sautée the tofu, heat some oil in a skillet, and when it’s hot, add the tofu and cook over medium-high heat for both sides until golden brown.
  4. Mix the sugar, soy sauce, gochujang, and vegetable stock or water in a bowl until well combined. Set aside.
  5. Heat the 1 tbsp oil in a skillet and cook the garlic and onion over medium-high heat until golden brown, stirring frequently.
  6. Incorporate the cooked tofu and the sauce, stir, and cook for about 5 minutes.
  7. Serve your spicy tofu immediately or store the leftovers in an airtight container in the fridge for up to 1 week. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.

Notes

  • You can find gochujang (Korean hot pepper paste) at many Asian markets, but if you don’t have one close by, you’ll be able to easily get it through this affiliate link. Another option would be to use tomato paste with some cayenne powder or Sriracha to make the tomato paste spicy instead of the gochujang.
  • Feel free to use other types of sugar, like granulated, coconut, or cane sugar. Make sure the sugar you’re using is vegan.

Nutrition

  • Serving Size: 1/2 of the recipe
  • Calories: 315
  • Sugar: 3.2 g
  • Sodium: 819.2 mg
  • Fat: 20.2 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 14.2 g
  • Fiber: 4.5 g
  • Protein: 24.9 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in January of 2017, but was republished with new photos, step-by-step instructions, and tips in June of 2022.





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