Blackberry Gochujang Glazed Tofu
User Reviews
5
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Servings
2
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Calories
190 kcal
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Course
Main Course
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Cuisine
American
Blackberry Gochujang Glazed Tofu
Description
This recipe uses firm or extra-firm tofu pressed and cubed, then seasoned with salt, pepper, and cornstarch to ensure a crisp outer layer when cooked. The tofu is pan-fried in neutral oil until golden and crisp on most sides. The blackberry and gochujang sauce combines tart, sweet, and spicy elements through blackberry puree, Korean chili paste, maple syrup, and vinegar, with minced garlic added for depth.
Once the tofu is cooked, the sauce ingredients are mixed in the skillet and heated until bubbling and thickened, coating the tofu evenly with a glossy glaze. The dish is finished with green onion slices and sesame seeds for color and flavor. Alternatively, the tofu and sauce can be baked together, allowing the glaze to thicken further in the oven.
This recipe is nut-free and gluten-free when using gluten-free gochujang. Homemade blackberry puree can be strained to remove seeds for a smoother sauce, though unstrained can be used if preferred. The glaze offers a unique combination of sweet, spicy, and tangy notes suitable for a plant-based main or side dish.
Ingredients
For the tofu:
- 7 ounces firm tofu pressed for at least 15 minutes then cubed, or extra firm tofu
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 - 1.5 tablespoons cornstarch
- 2 teaspoons neutral cooking oil generic cooking oil
For the sauce:
- 3 tablespoons blackberry puree or 1/3 cup blackberry juice
- 1 tablespoon gochujang
- 2 cloves 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
- Use gluten-free gochujang to keep the dish gluten-free and nut-free.
- Blackberry puree is made by blending ripe blackberries and optionally straining out seeds for smoother texture.
- For baking, coat tofu in sauce, place on a parchment-lined baking sheet, and bake at 400°F (205°C) for 15-20 minutes, stirring halfway, then bake another 10 minutes to thicken glaze.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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