Gochujang Tofu & Snap Peas
This Gochujang Tofu & Snap Peas recipe has crispy tofu & snap peas tossed in a tasty gochujang sauce. Served over rice with spicy mayo!
Equipment
Ingredients
- 1/4 cup brown sugar
- 1/4 cup low sodium soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon ginger powder
- 1 tablespoon gochujang
- 1 15-ounce block high protein tofu drained & patted dry - see notes
- 2 tablespoons corn starch
- 2 tablespoons avocado oil or other neutral oil
- 1 small yellow onion sliced
- 2 cloves garlic minced
- 12 ounces snap peas
- cooked rice for serving
- 3 green onions diced, for serving
- sesame seeds for serving
- spicy mayo see notes
Instructions
- Combine the brown sugar, soy sauce, sesame oil, ginger powder and gochujang in a bowl. Mix to combine and set aside.
- Use your hands to break the tofu into bite-sized pieces and place in a bowl. Sprinkle with corn starch and toss to coat.
- Heat the oil in a skillet over medium-high heat. Add the tofu and spread in an even layer. Cook until browned on all sides (approx. 8 minutes). Add in the onion & garlic and cook for 2 more minutes. Lower heat to medium, add the snap peas & 1 tablespoon of water. Cover and steam for 1 minute.
- Remove the lid, pour in the sauce and cook until the sauce starts to caramelize and forms a crust on the tofu.
- Serve hot over rice topped with green onions, sesame seeds and spicy mayo.
Video
Notes
- I used high-protein tofu, so it doesn’t need to be pressed. If you use extra firm tofu, you will need to drain & press it before working with it.
- For the spicy mayo: combine 2 parts vegan mayo, 1 part gochujang paste and lime juice to taste.
- The nutrition info does not include the rice or spicy mayo.
Nutrition
Calories: 375kcal | Carbohydrates: 30g | Protein: 22g | Fat: 20g