Description

This recipe transforms extra-firm tofu into a high-protein, flavor-packed weeknight meal using a simple shredding technique. The shredding creates a crispy texture perfect for holding the savory, slightly sweet gochujang glaze.

Ingredients

Scale

14 ounces extra-firm tofu, pressed
6 tablespoons neutral oil, divided
3 tablespoons gochujang (korean chili paste)
2 tablespoons soy sauce (or tamari)
2 tablespoons maple syrup (or brown sugar)
1 tablespoon rice vinegar
2 cloves garlic, minced
1-inch piece fresh ginger, grated
4 scallions, thinly sliced, whites and greens separated
1 teaspoon toasted sesame oil

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Instructions

Prep Tofu and Glaze: First, press extra-firm tofu for at least 30 minutes to remove excess water. Once pressed, shred the tofu using a box grater into coarse strands. In a small bowl, prepare the glaze by whisking together the gochujang, soy sauce, maple syrup, rice vinegar, minced garlic, and grated ginger until smooth.
Cook Shredded Tofu: Heat 2 tablespoons of neutral oil in a large non-stick skillet over medium-high heat. Add the shredded tofu and spread it into an even layer, letting it cook undisturbed for a few minutes before stirring. Continue cooking for 8-10 minutes until the tofu is golden brown and slightly crispy. Transfer to a plate and set aside, leaving residual oil in the skillet.
Prepare Crispy Scallions: Heat the remaining 4 tablespoons of neutral oil in a separate small saucepan over medium heat. Add the sliced green parts of the scallions and fry, stirring constantly, for 1-2 minutes until crispy. Remove immediately with a slotted spoon to a paper towel-lined plate to drain and season lightly with salt.
Finish Stir-Fry: Return the large skillet to medium-high heat. Add the white parts of the sliced scallions to sauté for 1 minute until fragrant. Add the cooked shredded tofu back into the skillet.
Glaze and Serve: Pour the prepared gochujang glaze over the shredded tofu and cook for 2-3 minutes, stirring constantly, until the glaze thickens and evenly coats the tofu strands. Remove from heat, stir in the toasted sesame oil, and serve immediately garnished with the crispy fried scallions.

Notes

For a less spicy version, reduce the gochujang to 1 tablespoon or substitute most of it with ketchup. The shredded tofu and glaze can be prepped up to several days in advance for quick weeknight cooking. Store leftovers in an airtight container for up to 4 days, reheating in a hot pan to restore crispiness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: main dish
Method: stir-fry
Cuisine: korean

Nutrition

Serving Size: 1 serving
Calories: 230 kcal
Sugar: 7 g
Sodium: 850 mg
Fat: 12 g
Saturated Fat: 1.5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 0 mg