Cast Iron

Gochujang Tofu with Scallions

May  3, 2014
5 Ratings
Photo by Andrew Braunstein
Author Notes

This recipe famously converted my stubborn brother into a tofu lover. The tangy sauce is incredibly addictive, glazing the slightly crisped tofu in savory, umami flavors. Ready on a weeknight in thirty minutes or the star of a dinner party for adventurous friends, this tofu dish is one of my all-time favorite meals. —thebunalsorises

  • Serves 3-4
Ingredients
  • 1 pound firm tofu
  • 2 eggs, lightly beaten
  • 1 cup flour (more or less)
  • 2 tablespoons sugar
  • 6 tablespoons soy sauce
  • 4 tablespoons water
  • 4 tablespoons gochujang paste
  • 2 teaspoons cornstarch
  • 3 teaspoons toasted sesame oil
  • 3 garlic cloves, finely minced
  • 2 tablespoons scallions, finely sliced
  • handful of sesame seeds, toasted for garnish
In This Recipe
Directions
  1. Cut tofu into approximately 2-inch squares, about a 1-inch thick. Spread out on a paper towel and dab to dry off excess moisture.
  2. Whisk together sugar, soy sauce, water, gochujang paste, cornstarch, sesame oil, and garlic.
  3. Coat the bottom of a heavy-bottomed skillet (preferably cast-iron) with vegetable oil and heat over medium-high. When the oil is hot, begin frying the tofu. Dust each tofu slice generously with flour, and dip in the egg before placing in the oil. Fry until lightly brown on each side, 2-4 minutes. Remove to paper towels to drain.
  4. Reduce heat to medium-low. Place all the tofu back in the pan and add sauce. Combine well, and cook until mixture is heated through and thickened slightly, 3-5 minutes. Garnish with scallions and sesame seeds. Serve over rice with some greens (I like baby bok choy) for a complete meal!

See what other Food52ers are saying.

  • thebunalsorises
    thebunalsorises
  • Donna A Levin
    Donna A Levin

2 Reviews

Donna A. May 3, 2019
I just made this with slight variations. I did not dredge and fry the tofu with egg, so this is a vegan twist. Heat a cast-iron skillet drizzled with sesame oil. When hot, lay the pressed tofu on the pan - medium low heat. Don't disturb, except to put a TINY amount of sesame oil on top of each piece. When the bottom of the tofu is browned, flip and brown the other side. Set aside. Heat the sauce, stir in the scallions and then add the tofu. Put all into your serving bowl. This sauce is DELISH! I didn't have sesame seeds, so I toasted about 1/4 cup of coconut flakes and mixed it all together. Thanks for the recipe.
 
Author Comment
thebunalsorises May 20, 2019
Thanks Donna! So glad you liked the sauce. Your version sounds great, and much less messy...I'll definitely try it in the future. :)