Total Time45 minutesPrep Time15 minutesCook Time30 minutes
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Awaken the palate with this boldly seasoned, gochujang-spiked tofu and broccoli dish. With its signature smoky sweetness, tangy heat and deep fermented flavors, the gochujang glaze becomes viscous and silky thanks to butter and sticky maple syrup. Dusting the tofu in cornstarch gives it more body, with a crisp, crusted exterior that readily absorbs the full bodied sauce, while the interior remains tender and moist. The broccoli florets also carry this sauce confidently, though you could substitute with another hardy, crisp vegetable like cauliflower, green beans or green cabbage.
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Yield:4 servings
- ½ cup cornstarch
- Salt and pepper -…
Total Time45 minutesPrep Time15 minutesCook Time30 minutes
Rating(0)CommentsRead comments
Awaken the palate with this boldly seasoned, gochujang-spiked tofu and broccoli dish. With its signature smoky sweetness, tangy heat and deep fermented flavors, the gochujang glaze becomes viscous and silky thanks to butter and sticky maple syrup. Dusting the tofu in cornstarch gives it more body, with a crisp, crusted exterior that readily absorbs the full bodied sauce, while the interior remains tender and moist. The broccoli florets also carry this sauce confidently, though you could substitute with another hardy, crisp vegetable like cauliflower, green beans or green cabbage.
or to save this recipe.
Yield:4 servings
- ½ cup cornstarch
- Salt and pepper
- 2(14- to 16-ounce) blocks extra-firm tofu, drained and cut into ½-inch slices
- 5tablespoons vegetable oil
- 1pound broccoli, cut into small 1-inch florets
- 3tablespoons unsalted butter
- 3tablespoons gochujang paste
- 2tablespoons soy sauce
- 2tablespoons maple syrup
- 2garlic cloves, finely chopped
- 1(1-inch) piece ginger, peeled and finely chopped
- 2scallions, thinly sliced
- Toasted white sesame seeds, for topping
- Rice, to serve
Nutritional analysis per serving (4 servings)
586 calories; 38 grams fat; 9 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 8 grams polyunsaturated fat; 42 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 26 grams protein; 989 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
Place the cornstarch on a large plate or small rimmed sheet pan. Add 1 teaspoon of salt and ½ teaspoon of black pepper and toss to combine. Coat both sides of the tofu in the cornstarch mixture, shake off any excess and set aside on a large plate or platter. 1.
Step 2
Heat a large (12-inch) skillet on medium-high for 2 minutes. Drizzle with 1 tablespoon of oil, add the broccoli, season with salt and pepper and toss until just tender, 3 to 5 minutes, or longer if preferred. Transfer to a bowl. 1.
Step 3
With the heat still on medium-high, drizzle the skillet with 2 tablespoons of oil. Working in two batches, add half the tofu in a single layer, and cook until golden, 2 to 3 minutes per side. Transfer to the large plate. Add the remaining 2 tablespoons oil and cook the remaining tofu. Transfer the final batch of tofu to the plate. 1.
Step 4
Reduce the heat to medium. Add the butter, gochujang, soy sauce, maple syrup, garlic and ginger, and cook until the butter has melted. Add 3 tablespoons of water and cook until the sauce has thickened slightly, 1 to 2 minutes. Add the tofu and broccoli and gently toss until lightly coated. 1.
Step 5
Top with scallions and sesame seeds, and serve with rice.
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