If there’s one flavor combo taking over food videos right now, it’s gochujang butter — that sweet, spicy, umami-loaded sauce that makes everything taste like a five-star fusion dish. This bowl turns crispy pan-fried tofu into the star of a quick weeknight dinner that tastes far more impressive than the 25 minutes it takes to make.
Serves: 3–4 | Time: 25 minutes
Ingredients
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 3 tbsp neutral oil (avocado or vegetable)
- 3 tbsp vegan butter
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 cups cooked jasmine rice
- 1 cup steamed broccoli florets
- 1 green onion, sliced
- 1 tsp sesame seeds
Method
- Toss the pressed tofu cubes in cornstarch until lightly coated.
- In the same skillet, melt the vegan butter. Add garlic and ginger, and sauté for 30 seconds until fragrant.
- Heat oil in a large skillet over medium-high heat. Fry tofu for 6–8 minutes, turning occasionally, until golden and crisp on all sides. Remove and set aside.
- Stir in gochujang, soy sauce, and maple syrup. Simmer for 1–2 minutes until glossy and slightly thickened.
- Return the tofu to the pan and toss until every piece is coated in the sauce.
- Serve over jasmine rice with steamed broccoli, and finish with green onion and sesame seeds.
Recipedea Tip: For extra crunch, air-fry the tofu at 400°F for 15 minutes instead of pan-frying, then toss in the sauce.
