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Mmmm this tasty Korean tofu is perfect when making up grain bowls. I served it over jasmine rice and accompanied by pan seared baby bok choy and vegan kimchee then sprinkled with sesame seeds and chopped scallions. Easy peasy and oh so delish.


14 oz extra firm tofu, drained & pressed

2 cloves garlic, minced

2 Tbsp fresh ginger, minced

2 Tbsp gochujang

2 Tbsp peanut butter

2 Tbsp tamari

2 tsp sugar, coconut or turbinado

2 Tbsp sesame oil

1/4 cup warm water


1. Pat tofu dry then cut into 1 inch cubes.

2. Whisk together garlic, ginger, gochujang, peanut butter, tamari, sugar, sesame oil, and warm water.

3. In a large nonstick skillet over medium-high heat with 1 Tbsp vegetable oil cook tofu and cook until crispy in places, about 5 to 6 minutes. Add the gochujang sauce and cook, stirring frequently, until sauce caramelized and tofu crispy in places approximately 5 to 6 minutes.

4. Serve with rice and stir-fried vegetables of choice and a side of vegan kimchee. Sprinkle with sesame seeds and scallions.

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