Low Sodium Gochujang Sauce Tofu
Discover the bold flavors of this *Low Sodium Gochujang Sauce Tofu* recipe—an irresistible blend of crispy baked tofu coated in a rich, savory-sweet Korean-inspired sauce with just the right amount of heat. Perfect for those watching their sodium intake, this healthier spin combines low sodium soy sauce and gochujang with a touch of maple syrup, rice vinegar, garlic, and ginger for a well-rounded taste sensation. The tofu, coated in cornstarch and baked to golden perfection, absorbs the flavorful sauce beautifully, while a garnish of sesame seeds and green onions adds the perfect finishing touch. Ready in just 40 minutes, this protein-packed, vegan-friendly dish is ideal served over steamed rice or noodles for a satisfying, umami-rich meal that's both nutritious and utterly delicious. Keywords: low sodium tofu recipe, gochujang tofu, vegan Korean dish, crispy baked tofu.
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Recipe Information
Ingredients
- 14 ounce Extra-firm tofu
- 2 tablespoons Cornstarch
- 2 tablespoons Vegetable oil
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Gochujang (Korean chili paste)
- 1.5 tablespoons Maple syrup
- 2 teaspoons Rice vinegar
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 tablespoon Sesame seeds
- 2 Green onions
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Drain the tofu and press it for at least 15 minutes to remove excess moisture. Cut the pressed tofu into 1-inch cubes.
Toss the tofu cubes in a bowl with the cornstarch, ensuring each piece is well-coated.
Spread the tofu evenly on the prepared baking sheet. Drizzle 1 tablespoon of vegetable oil over the tofu and toss to coat. Bake for 20-25 minutes, or until golden and crispy, flipping halfway through.
While the tofu bakes, prepare the sauce by mincing the garlic and finely grating the ginger.
In a small bowl, whisk together the low sodium soy sauce, gochujang, maple syrup, rice vinegar, minced garlic, and grated ginger until smooth.
Once the tofu is baked, heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium heat.
Add the tofu to the skillet and pour the sauce over it. Gently toss the tofu to coat each piece with the sauce, cooking for 1-2 minutes until the sauce thickens slightly.
Remove from heat and transfer to a serving dish. Sprinkle sesame seeds over the top.
Thinly slice the green onions and sprinkle them over the tofu before serving.
Serve hot with your choice of rice or noodles.
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1975 mg | 86% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 29.2 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2773 mg | 213% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1274 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
