Gochujang slaw with crispy tofu

 

What is Gochujang? Gochujang is a red chili paste that also contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners. It’s a thick, sticky condiment that’s spicy and very concentrated and pungent in flavour.

What Does Gochujang Taste Like?

Gochujang has a complex, umami - forward flavour that blends spiciness and a mild sweetness. You can use it in anything – soups, stews, marinades etc.

Ingredients

For the sauce

2 tbsp gochujang

1 tbsp toasted sesame oil

2 tsp maple syrup

½ tsp sea salt

¼ tsp ground ginger

¼ tsp powdered garlic

Juice from ½ lime

2 tsp cornstarch

¼ cup water

For the rest

6-8 cups of finely shredded cabbage

1 bunch carrots, grated, tops removed and saved

1 brick (454g) firm tofu or protein of choice

2 tbsp oil

Sea aslt

Pepper

Preparation

For the sauce

Mix gochujang, toasted sesame oil, maple syrup, sea salt, ginger, garlic, and lime juice together in a small bowl. Mix 2 tsp cornstarch and ¼ cup water in a separate bowl. Set both aside.

For the rest

Finely shred your cabbage and grate your carrots and put in a large bowl.

Mix with 2 tbsp sauce and work in well with your hands. Cover and set aside to allow to the cabbage and carrots to soften from the sauce.

For the tofu

Preheat oven to 350 degrees F.

Cut tofu into either cubes or sticks about and inch thick. Toss with oil and season generously with sea salt and pepper. Lay flat on a parchment lined baking tray and bake for about 30-40 minutes.

Once tofu is done heat a medium pan on a high heat and add tofu. Stir the cornstarch/water mixture in with the remaining gochujang mixture and add to pan. Continue to stir until liquid has evaporated and tofu is coated with the thick mixture. This should only take a minute.

To serve

Season slaw with more sea salt and lime juice to taste. Divide slaw between plates and top with cut tofu.

Enjoy!