Gochujang Tofu

Gochujang is a delicious Korean sauce that is made from red chili paste and is fermented. It is sweet, spicy, and tangy. I first had gochujang at my favorite Korean restaurant in San Diego. I loved it at first bite and knew I had to create a recipe with it. I made a gochujang sauce and added it to crispy tofu. I paired the tofu with broccoli, cashews, and brown rice to create a delicious bowl full of amazing Korean flavors. This recipe makes 2 bowls.


  • 4/5 block firm tofu
  • 1 and 1/2 cup cooked brown rice
  • 1/4 cup cashews
  • 1/4 cup gochujang
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 head of broccoli
  • 1/2 tbsp garlic and ginger
  • 1/2 tbsp corn starch


  • press tofu for 15 minutes to remove the water
  • add tofu sprinkled with garlic and ginger to the air fryer and fry for 14-16 minutes at 400F
  • cut of the broccoli stems then steam in boiling water for 4-5 minutes
  • add the gochujang, sesame oil, corn starch, rice vinegar, and soy sauce to a pan and cook until thickens
  • once the sauce thickens add in the air fried tofu and leave on low heat until the sauce is absorbed by the tofu
  • add rice, tofu, steamed broccoli, and cashews to create the bowl then enjoy

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