Enliven your dinner rut with this easy 1 Pan 30 minute Blackberry Gochujang Tofu recipe – sweet, sour, fruity and spicy homemade takeout deliciousness! Served with rice, this one makes for a incredible weeknight dinner. Try it tonight!
Coming at you with a refreshing, unusual but delicious tofu recipe that may turn into a favourite very quickly in any respect. Blackberry Gochujang Tofu. Pan-fried crispy tofu, coated with a sticky, spicy & sweet blackberry glaze! This can be a true flavor bomb and due to the blackberry it has a phenomenal deep purple color. Pluck those blackberries and make this easy sauce!
Korean chili paste gochujang adds some heat to the glaze while maple syrup helps intensify the natural sweetness of the blackberries. A small amount of cornstarch helps thicken the glaze while simmering.
You’ll love the slight tartness the berries add to the glaze! Serve this with rice or cauliflower rice or make lettuce wraps.
More tofu recipes:
Malaysian Tofu Curry
Honey Chilli Tofu
Sesame Crusted Tofu Bowls
Sweet Sour Tofu Veggie Stir Fry
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Blackberry Gochujang Glazed Tofu
Enliven your dinner rut with with Blackberry Gochujang Tofu recioe – sweet, sour, fruity and spicy! Served with rice this one makes for a incredible weeknight dinner. Try it tonight.
Servings: 2
Calories: 190kcal
Ingredients
For the tofu:
- 8 ounces (230 g) firm or extra firm tofu pressed for at the least quarter-hour then cubed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 – 1.5 tablespoons cornstarch
- 2 teaspoons oil
For the sauce:
- 1/4 cup (59.15 ml) thick blackberry puree or blackberry juice
- 1 tablespoon gochujang
- 2 cloves of garlic minced
- 2 teaspoons maple syrup
- 2 teaspoons balsamic vinegar or use soy sauce/tamari
To garnish:
- Green onions, sesame seeds
Instructions
-
Press and cube the tofu and add it to a bowl. Add salt, black pepper, and cornstarch and toss well to coat.
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Heat up a big skillet over medium-high heat and add 2 teaspoon oil. Once the oil is hot, add the tofu and cook until it’s crisp. Flip the tofu after 3 minutes or so and proceed to cook until is golden on a lot of the edges. This may take anywhere from 7-10 minutes depending in your pan.
-
Then add the blackberry puree or juice, gochujang, garlic, maple syrup, and balsamic vinegar in the middle of the skillet. Mix very well. The mixture will begin to bubble immediately because the pan is very popular.
-
Be sure that to combine the gochujang into the blackberry and maple syrup mixture thoroughly.
-
Toss the tofu within the sauce to coat. Once the mixture has thickened, 1 minute or so, take the pan off the warmth.
-
Serve this tofu over rice or some greens topped with chopped green onions and sesame seeds. Or add to lettuce wraps! Store refrigerated for upto 3 days.
Notes
To make black berry purée, mix ripe blackberries, then strain through a big mesh strainer and use.
Nutrition
Nutrition Facts
Blackberry Gochujang Glazed Tofu
Amount Per Serving
Calories 190
Calories from Fat 81
% Each day Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 300mg13%
Potassium 96mg3%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 7g8%
Protein 11g22%
Vitamin A 56IU1%
Vitamin C 6mg7%
Calcium 164mg16%
Iron 2mg11%
* Percent Each day Values are based on a 2000 calorie food regimen.
Ingredients:
- for the tofu, we’d like firm or extra firm tofu, pressed for at the least quarter-hour after which cubed
- before pan-frying the tofu, we coat it with salt, pepper and cornstarch
- for the sauce, we mix blackberry puree with gochujang, garlic, maple syrup and balsamic vinegar. Balsamic compliments the blackberry flavor, use soy sauce for variation
Suggestions:
- fry the tofu in a top quality non-stick pan coated with a small amount of oil. Don’t touch the tofu once it hits the pan! Let it fry until they form a layer of golden crust. This makes them easier to flip and cook
- in case you cannot find gochujang, you need to use sambal oelek as an alternative
- this recipe is Nutfree. Use gluten-free Gochujang to make gluten-free
The best way to make Blackberry Gochujang Tofu:
Press and cube the tofu and add it to a bowl. Add salt, black pepper, and cornstarch and toss well to coat.
Heat up a big skillet over medium-high heat and add 2 tsp oil. Once the oil is hot add the tofu and cook until it’s crisp on a lot of the edges.
Flip the tofu after 3 minutes or so and proceed to cook until is golden on a lot of the edges. This may take anywhere from 7-10 minutes depending in your pan.
Then add the blackberry puree or juice, gochujang, garlic, maple syrup, and balsamic vinegar in the middle of the skillet. Mix very well. The mixture will begin to bubble immediately because the pan is very popular.
Be sure that to combine the gochujang into the blackberry and maple syrup mixture thoroughly.
Toss the tofu within the sauce to coat. Once the mixture has thickened, around 1 minute take the pan off the warmth.
Serve this tofu over rice or some greens topped with chopped green onions , sesame seeds. Or make lettuce wraps!
Storage
Store refrigerated for upto 3 days. reheat within the skillet or microwave and serve.
