It seems that all things Korean are ruling the planet right now, and gojuchang is no exception. This wonderful fermented chili paste condiment has crept into the popularity level that sriracha has long enjoyed, and for good reason. It’s spicy, sweet, savory, and spicy all at once, and seems to make everything it touches turn delicious.
This recipe for crispy baked gojuchang tofu combines two of my very favorite things: crispy tofu and a complex spicy, sweet, savory sauce that features gochujang as its base flavor. While tofu certainly tastes awesome fried, this baked version is significantly healthier. When the crispy baked tofu is mixed with the gojuchang sauce right before serving, it actually tastes like it has been fried. Isn’t it funny how you can trick yourself into believing something is much naughtier than it actually is, even if you cooked it? I love when that happens.
1 block of extra-firm tofu, cut into cubes
1 Tbsp. olive oil
1 Tbsp. cornstarch
Salt and pepper
¼ c. gojuchang
2 Tbsp. ketchup
2 Tbsp. honey or agave
2 Tbsp. mirin
1 Tbsp. rice vinegar
2 cloves of garlic, minced
1 tsp. sesame oil
2 Tbsp. soy sauce or tamari
Serve with: Steamed broccoli, rice or brown rice, green onions, sesame seeds
Preheat the oven to 400 degrees. About 30 minutes before cooking, drain the tofu, wrap it in a kitchen towel and press it. You can do this by placing a plate on top of the tofu, and then a heavy item, like a stock pot, on top of the plate for about 10 minutes. This will help remove excess water from the tofu.
In a large bowl, mix the tofu with the olive oil. Season with salt and pepper and add cornstarch. Mix together carefully, coating the tofu evenly with the cornstarch. Spread out the tofu on a lined baking sheet. Bake for 15 minutes, flip over, and bake for 15 more minutes or until tofu is lightly browned and crispy.
While the tofu is cooking, combine the ingredients for the gojuchang sauce in a saucepan and bring to a simmer. Continue to allow the sauce to simmer for about 5 minutes, stirring frequently. Remove from the heat.
When the tofu is finished cooking, place it in a large bowl. Add the gojuchang sauce and coat to your preference. I don’t use all of it, so pour and stir until the tofu is “sauced” the way you like it.
Top with green onions and sesame seeds. Serve with rice and steamed broccoli.