Crispy Gochujang Korean Tofu

INGREDIENTS

• 1 16 ounce block extra firm tofu
• 1 tablespoon tamari or soy sauce
• 1 tablespoon cornstarch
• 3 tablespoons gluten free breadcrumbs (can sub regular breadcrumbs)
• 1/4 cup low sodium tamari or soy sauce
• 1/4 cup gochujang/red chili paste (be sure to check if GF!)
• 1 tablespoon tomato paste
• 2 tablespoons vegetable broth or water
• 3 tablespoons honey (sub maple syrup for vegan)
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 2 teaspoons minced garlic
• 1 teaspoon fresh grated ginger
• 1 teaspoon cornstarch
• 1 teaspoon water

INSTRUCTIONS

1. 1 Preheat the oven to 400 degrees Fahrenheit.
2. 2 Remove the tofu from the package and drain off the excess liquid. Wrap in a towel and lightly press to absorb the liquid.
3. 3 Cut into about 1 inch cubes and add to a bowl.
4. 4 Toss with the soy sauce, then cornstarch, then breadcrumbs until well coated.
5. 5 Place on a baking sheet lined with parchment paper and try to ensure no pieces of tofu touch each other. This helps it get crispier.
6. 6 Bake for 25 minutes, then turn off the oven and let sit an additional 5 minutes.
7. 7 Meanwhile, whisk together all ingredients aside from the water/cornstarch for the sauce in a small pot.
8. 8 Whisk together the cornstarch and water in a small bowl and add to the pot. Whisk, then heat over low/medium heat until the sauce starts to bubble and thicken. Remove from the heat to let it thicken further.
9. 9 When the tofu is done, let cool for 5 minutes, then transfer to a bowl. Toss with half of the sauce (reserve the rest for serving) until well coated.
10. 10 I served mine with rice, cucumber, carrot, avocado and sesame seeds. Also delicious with broccoli or just as is!

NUTRITION

Calories: 192kcal | Carbohydrates: 30g | Protein: 8g | Fat: 4g | Fiber: 1g | Sugar: 11g