Blackberry Gochujang Glazed Tofu
User Reviews
5.0
39 reviews
Excellent
-
Servings
2
-
Calories
190 kcal
-
Course
Main Course
-
Cuisine
American
Blackberry Gochujang Glazed Tofu
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Liven up your dinner rut with with Blackberry Gochujang Tofu recioe - sweet, sour, fruity and spicy! Served with rice this one makes for a fantastic weeknight dinner. Try it tonight.
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Ingredients
For the tofu:
- 7 ounces firm or extra firm tofu pressed for at least 15 minutes then cubed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 - 1.5 tablespoons cornstarch
- 2 teaspoons oil
For the sauce:
- 3 tablespoons blackberry puree or 1/3 cup blackberry juice
- 1 tablespoon Gochujang
- 2 cloves of garlic minced
- 1.5 tablespoon Maple syrup, less or more to preference
- 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.
- Heat up a large skillet over medium-high heat and add 2 teaspoon oil. Once the oil is hot, add the tofu and cook until it is crisp. Flip the tofu after 3 minutes or so and continue to cook until is golden on most of the edges. This will take anywhere from 7-10 minutes depending on your pan.Alternatively bake the tofu at 400 deg F(205c) for 15-20 mins and use. **
- Then add the blackberry puree or juice, gochujang, garlic, maple syrup, and balsamic vinegar in the center of the skillet. Mix really well. The mixture will start to bubble immediately as the pan is very hot.
- Make sure to mix the gochujang into the blackberry and maple syrup mixture very well.
- Toss the tofu in the sauce to coat. Once the mixture has thickened, 1 minute or so, take the pan off the heat. If the sauce isn’t thickening enough, add 1/2 teaspoon cornstarch mixed in 1 tbsp water and bring to a boil.
- 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
- This recipe is Nutfree. It is gluten-free with gluten-free Gochujang
- To make black berry purée, blend ripe blackberries, then strain through a large mesh strainer and use. If you are ok with blackberry seeds then no need to strain!
- ** Bake on parchment lined sheet or in a greased baking dish. You can add all the sauce ingredients mixed in bowl to the baking dish and toss the tofu to coat, then bake for another 10 mins to thicken the glaze.
Nutrition Information
Show Details
Calories
190kcal
(10%)
Carbohydrates
17g
(6%)
Protein
11g
(22%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
300mg
(13%)
Potassium
96mg
(3%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
56IU
(1%)
Vitamin C
6mg
(7%)
Calcium
164mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 300mg | 13% |
| Potassium | 96mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 56IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 164mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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