The best tasting tofu!
This baked gochujang and maple tofu recipe will make you love tofu. It is spicy, sweet tangy and a crispy. This oven-baked tofu method is so easy and low maintenance and the texture of the tofu is firm and pleasant. These tasty tofu cubes are perfect with noodles, rice or buddha bowls. This article contains affiliate links, thank you for supporting my work.
What is Gochujang?
Gochujang, is a Korean red chili paste. It is made from grinding red chilis, fermented soybeans, rice and salt. It is sweet, spicy, tangy and has a umami flavor that is hard to describe. An essential ingredient in Korean BBQ sauce, it is perfect for this sweet and spicy Gochujang and Maple Tofu.
How to cook tofu: the best way
There are many ways to cook tofu. With practice and experimentation, you will find your favorite method. Over the years I have found that the simplest method is my favorite. This method results tofu with a firm texture with a slightly crispy crust on the outside and soft and meaty on the inside. I use scant oil, only a couple of sprays, onto a sheet pan and then I spread the tofu in a single layer. I bake it for 20 minutes at 400 degrees Fahrenheit, turning once at the halfway point. Then I baste the tofu in whatever kind of sauce I am using or just add to whatever dish I use. This way is perfect for this gochujang and maple tofu.
Should I press my tofu?
Whether or not you take the time to press your tofu is up to you. When you press tofu, it does make the texture much firmer in the end result. This makes it more pleasant to people who are newer to eating tofu. Pressing makes a less mushy and strange texture. Since I love tofu in all it's forms, sometimes I do and sometimes I don't press it first. For this gochujang and maple tofu recipe, I did press the tofu and the result is delicious and firm.
How do I press tofu?
To press tofu, simply drain the water and put the tofu between two plates with something heavy on top. Once tofu becomes your beloved, it will make sense to purchase a tofu press like the one I use from the BGANG. This little gadget makes easy work of the pressing process. Rather than having a cumbersome balancing act with plates and kitchen towels, just put your block of tofu in here and it does the pressing with no mess. Use code BETTERFOOD10 for 10% at checkout on yours.
Ingredients for Gochujang and Maple Tofu
- extra firm tofu
- olive oil
- gochujang
- maple syrup
- soy sauce
- water
How to Make Gochujang and Maple Tofu
- Preheat oven to 400.
- Place cubed tofu on oiled sheet pan and bake for 20 minutes. Flip once halfway. For crispier tofu add 10 minutes to cooking time before adding sauce in last step.( I like mine a little soft and meaty).
- Meanwhile, in a small bowl combine gochujang, water, soy sauce and maple syrup and whisk to combine until smooth.
- Pour sauce over tofu and bake for an additional 5 minutes to caramelize.
Other delicious tofu recipes
Gochujang and Maple Tofu
Ingredients
- 1 block extra firm tofu drained, pressed and cubed
- 1 tsp olive oil
- 1 tbsp gochujang
- 2 tsp maple syrup
- 1 tbsp soy sauce
- 1 tbsp water
Instructions
- Preheat oven to 400.
- Place cubed tofu on oiled sheet pan and bake for 20 minutes. Flip once halfway. For crispier tofu add 10 minutes to cooking time before adding sauce in last step.( I like mine soft and meaty).
- Meanwhile, in a small pan combine gochujang, water, soy sauce and maple syrup and bring to a quick boil, whisking to combine until smooth.
- Pour sauce over tofu and bake for an additional 5 minutes to caramelize.