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.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 2
  • Category: Main Course
  • Cuisine: American

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

Method

  1. Press and cube the tofu and add it to a bowl. Add salt, black pepper, and cornstarch and toss well to coat.
  2. 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. **
  3. 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.
  4. Make sure to mix the gochujang into the blackberry and maple syrup mixture very well.
  5. 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.
  6. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.