Crispy Tofu with Gochujang Dipping Sauce

Gochujang is a Korean spicy paste made from red peppers, fermented soy beans, rice and salt. It is so delicious and can be used in marinades, sauces, stews and or soups. It’s spicy but also a little sweet from the fermented rice. Make sure to buy extra firm tofu as it will fall apart otherwise. Drain and press as much water as you can out of the tofu using a kitchen towel or paper towels before dredging the tofu.

Recipe by Tierney Larson

Ingredients:

2-3 tbl of canola oil

1/4 cup of cornstarch

1 package of extra firm tofu, drained and pressed of excess moisture, cut into 1 inch cubes

kosher or sea salt

2 tbl gochujang paste

2 tbl soy sauce

2 tsp honey

1-2 tsp freshly squeezed orange or clementine juice

1 tsp sesame oil

1 head of romaine lettuce (or any crispy fresh lettuce) trimmed and leaves separated

Ok so…sprinkle the tofu cubes with salt and then toss in the cornstarch to coat. Pat off any excess cornstarch and set aside. Whisk together in a small bowl, the gochujang paste, soy sauce, honey, orange juice and sesame oil. Taste and adjust seasoning if necessary.

Preheat a skillet over medium-high heat, then add enough oil to coat the bottom of your pan in a thin coating of oil. (about 2-3tbl). Let the oil heat up until shimmering. Add the tofu cubes and cook for a few minutes on each side, until very lightly golden and crisp, when done, place on a paper towel lined plate to drain.

Serve with lettuce leaves to wrap the crispy tofu in and dip in the sauce. Enjoy!