Vegan Korean Tofu
Korean tofu is a sweet yet slightly spicy, crispy grilled tofu recipe. Crispy on the outside with the usual soft tofu texture inside, this sweet, tangy tofu can be added to a dish to add a slight tanginess to your next meal.
Servings: 6 servings
Calories: 62kcal
Ingredients
- 14 ounces extra-firm tofu or sprouted tofu drained and pressed
Korean Tofu Marinade
- 6 Tablespoons tomato sauce
- 3 Tablespoons gochujang sauce
- 1 Tablespoon maple syrup
- 2 Tablespoons soy sauce or Tamari gluten-free
- 2 cloves garlic. minced
Optional
- 1 bunch green onions sliced thin
- Sesame seeds for garnish
Instructions
- Press the tofu if you are not using extra firm or super-firm tofu.
- Once pressed, cut into 4- 6 equal-sized pieces for grilling.
- Set aside.
Korean Tofu Marinade
- Combine tomato sauce, gochujang, maple syrup, and minced garlic.
- Whisk together.
- In a refrigerator safe container, add ¼ of the marinade to the bottom of the container.
- Add a layer of tofu, followed by a little more marinade.
- Add more tofu.
- Retain ¼ of the marinade to use after cooking.
- Marinate overnight or for at least a few hours.
Grilling Tofu
- Pre-heat grill to medium-low.
- Place a grill mat on the grill (you can also use a grill pan, or if you are careful, you can place the tofu directly on the grill.
- Cook for about 8 minutes on each side.
- Remove from the grill and place back in the marinade until ready to use.
- Then, cut it into strips or cubes.
Baking Tofu
- Follow the same pressing and marinating process.
- Then, preheat the oven to 400 degrees.
- Place cut or uncut tofu on a silicone baking mat or parchment paper
- Cook for 15 minutes
- Remove from oven and flip tofu over; cook for an additional 15 minutes.
Air-Frying Tofu
- Follow the same pressing and marinating process.
- Set the air fryer temperature to 375 degrees.
- Cook 10-15 minutes, shaking the basket a couple of times through the cooking process.
Notes
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- Marinating tofu overnight results in the best flavor.
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- I suggest using super firm or extra-extra firm tofu to avoid having to press the tofu.
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- For a soy-free tofu option, try chickpea tofu.
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- Reduce the amount of Korean chili paste and add more tomato sauce for a less spicy marinade.
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- Always taste the marinade before adding the tofu.
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- If baking or air-frying the tofu, cut it into cubes or strips before marinating; however, leave it in larger pieces to grill evenly if grilling.
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- For the cucumber salad, mix sliced cucumbers with 1 Tablespoon of rice vinegar and 1 teaspoon of Korean chili paste. Allow to marinate for the best flavor.
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- Prepare the rice noodles while the tofu is cooking if using rice noodles as a base for the Korean noodle bowl option.
Nutrition
Calories: 62kcal | Carbohydrates: 7g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 550mg | Potassium: 209mg | Fiber: 1g | Sugar: 4g | Vitamin A: 156IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg