Sugar-Free Gochujang Sauce Tofu
Discover the irresistible flavors of Sugar-Free Gochujang Sauce Tofu—a healthier twist on a Korean-inspired classic! This recipe combines crispy pan-fried tofu with a bold, umami-rich gochujang sauce made with tamari, fresh garlic, and ginger, all perfectly balanced with a splash of rice vinegar and sesame oil. Coated in a light cornstarch slurry, the tofu achieves a golden, crunchy exterior that soaks up the velvety sauce without overpowering its tangy, spicy essence. With no added sugar and naturally gluten-free ingredients, this dish is perfect for clean eaters seeking a savory, satisfying meal. Ready in under 45 minutes, it pairs beautifully with steamed rice, quinoa, or a medley of roasted vegetables. Garnished with green onions, sesame seeds, and optional cilantro, this vibrant tofu dish will elevate your dinner game with authentic Korean flavors.
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Recipe Information
Ingredients
- 14 oz Extra firm tofu
- 2 tbsp Gochujang (Korean chili paste)
- 2 tbsp Tamari (gluten-free soy sauce)
- 1 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 2 large Garlic cloves
- 1 inch Ginger root
- 2 stalks Green onions
- 1 tbsp Sesame seeds
- 1 tbsp Avocado oil
- 2 tbsp Cornstarch
- 1 cup Water
- 2 tbsp Chopped cilantro (optional)
Instructions
Press the tofu: Remove tofu from its package, and drain excess water. Wrap the tofu block in a clean kitchen towel or paper towels, place on a flat surface, and set a heavy object (like a skillet) on top. Allow it to press for at least 15 minutes to remove excess moisture.
While the tofu is pressing, prepare the sauce. Mince the garlic cloves and grate the ginger root. In a bowl, mix gochujang, tamari, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir well and set aside.
Cut the pressed tofu into 1-inch cubes.
In a shallow dish, mix cornstarch and water to form a slurry.
Dip each tofu cube into the cornstarch slurry, ensuring they are well-coated.
Heat a large non-stick or cast-iron skillet over medium-high heat, add avocado oil. Once hot, add the tofu cubes in a single layer. Cook for 3-4 minutes on each side until they are golden brown and crispy on all sides.
Once tofu is crispy, reduce the heat to medium. Pour the gochujang sauce over the tofu in the skillet, and gently stir to coat each piece evenly. Cook for an additional 3-4 minutes until the sauce is fragrant and slightly thickened.
Slice the green onions thinly and set aside some greens for garnish. Add the rest to the skillet during the last minute of cooking.
Transfer the tofu to a serving dish. Garnish with sliced green onions, sesame seeds, and chopped cilantro, if using.
Serve immediately over a bed of steamed rice or your choice of grain or vegetables.
Nutrition Facts
Calories |
1043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2754 mg | 120% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 9.1 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2791 mg | 215% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1281 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.
