Plum Gochujang Tofu
This Plum Gochujang Tofu brings together crispy tofu and a sweet and spicy sauce made with fresh plums and gochujang. Served over rice and topped with sesame seeds and green onions, it’s a colorful, flavor-packed Korean-inspired dish that’s ready in under 30 minutes.
Equipment
- Blender
Ingredients
- 14-16 (ounce) extra-firm block of tofu, pressed
- 1 tbsp low-sodium soy sauce or tamari
- 1 tbsp cornstarch
- Salt, to taste
- Oil for frying (sunflower or vegetable oil work well)
Plum Gochujang Sauce
- 1 cup red plums, pitted and cut into 6–8 chunks per half
- 1 ½ tbsp gochujang paste
- 1 tbsp low-sodium soy sauce or tamari
- 1 tbsp pure maple syrup
- ½ lime, juiced
- 1 tsp ginger, grated
- Salt, to taste
- 2 tbsp water (add more as needed, 1 tbsp at a time)
Serve With
- Cooked rice (basmati or jasmine)
- Black and white sesame seeds
- Chopped green onions
Instructions
- Blend the sauce: In a blender, combine 1 cup plums, 1 ½ tbsp gochujang, 1 tbsp soy sauce or tamari, 1 tbsp maple syrup, juice of ½ lime, 1 tsp grated ginger, a pinch of salt, and 2 tbsp water. Blend until smooth, adding more water as needed for consistency. Set aside.
- Prep the tofu: Tear or cut the pressed block tofu into bite-sized cubes. In a bowl, toss with 1 tbsp soy sauce until coated. Sprinkle over 1 tbsp cornstarch and a pinch of salt, mixing gently to coat evenly.
- Cook the tofu: Heat a thin layer of oil in a skillet over medium-high. Fry the tofu cubes in batches until golden and crisp on all sides, about 6–8 minutes total. Transfer to a paper towel–lined plate to drain. (Air-fryer option: cook at 400°F/200°C for 12–14 minutes, shaking halfway, until crisp.)
- Cook the sauce: Pour the sauce into a skillet over medium heat. Simmer for 4–5 minutes until it thickens slightly.Tip: To check, run a spatula or spoon through the sauce—if it parts and slowly comes back together, it’s ready.
- Coat the tofu: Add the fried tofu back into the skillet, tossing gently to coat in the sauce.
- Serve: Spoon over bowls of cooked rice and top with sesame seeds and chopped green onions, if desired.
Notes
Cooking methods
Tofu can also be cooked in the air fryer at 400°F (200°C) for 12–14 minutes, shaking halfway, until crisp. Baking works too—spread on a parchment-lined sheet and bake at 425°F (220°C) for 20–25 minutes, flipping halfway.
Plum options
Red plums give the sauce a tart, vibrant flavor, but you can use any variety you have on hand. Yellow or black plums will change the sweetness and depth, so adjust maple syrup or lime juice as needed.
Make ahead
The plum gochujang sauce can be blended a day in advance and stored in the fridge—just simmer before tossing with tofu.
Serving idea
This tofu pairs well not only with rice, but also with noodles or in lettuce wraps for a lighter option.
Nutrition
Serving: 1 portionCalories: 305kcalCarbohydrates: 20gProtein: 17gFat: 17gSaturated Fat: 2.5gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gSodium: 460mgPotassium: 380mgFiber: 2gSugar: 13gVitamin A: 250IUVitamin C: 7mgCalcium: 190mgIron: 3mg
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