This beautiful, not-too-spicy Korean dish relies on Gochujang red chili paste for its flavor. I found it in the Asian section of my local Whole Foods market.
Sweet and Spicy Tofu
Rinse and pat dry:
- 14 ounces Firm or Extra Firm Tofu
Cut into 28 bite-size rectangular pieces. Place in a plastic bag. Add to the bag:
- ¼ cup Corn Starch
Gently shake bag to coat pieces. Spread out on a plate or board. In a 12-inch cast-iron skillet over medium high heat until bubbling:
- Cooking oil at least half an inch deep
Turn heat down to medium and brown the tofu pieces for about 2 minutes per side. Drain in a colander, set in a bowl. In a separate skillet, mix:
- ¼ cup Ketchup
- ¼ cup Rice or Agave Syrup
- ¼ cup Gochujang Korean chile paste
Mix and warm in skillet until bubbly. Add fried tofu to the sauce and mix carefully to coat. Garnish with:
- Pumpkin seeds, toasted or fried in oil for 10 seconds.
Serve with rice and green vegetables.
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