Blackberry Gochujang Tofu

Coming at you with a refreshing, unusual but delicious tofu recipe that will turn into a favorite in no time at all. Blackberry Gochujang Tofu. Pan-fried crispy tofu, coated with a sticky, spicy & sweet blackberry glaze! This is a true flavor bomb and thanks to the blackberry it has a beautiful 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 will 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

more

Ingredients:

• for the tofu, we need firm or extra firm tofu, pressed for at least 15 minutes and then 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

Tips:

• fry the tofu in a 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
• if you cannot find gochujang, you can use sambal oelek instead
• this recipe is Nutfree. Use gluten-free Gochujang to make gluten-free

How 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 large skillet over medium-high heat and add 2 tsp oil. Once the oil is hot add the tofu and cook until it is crisp on most of the edges.

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.

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, around 1 minute take the pan off the heat.

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 in the skillet or microwave and serve.