Ever since I started trying to eat less meat, tofu has become a real mainstay in my kitchen. I've tried it fried, baked, and even blended into smoothies (don't judge!). But recently, I stumbled upon something that really blew my mind: Spicy Gochujang Tofu Scramble. One evening I was trying to recreate the magic of a korean restaurant dish and it accidentally turned into the most delicious brunch dish. It’s flavorful, packed with protein, and surprisingly easy to make. I know what your thinking...tofu...yuck? But trust me; this recipe will change your mind!
Gochujang, if you're not familiar, is a fermented Korean chili paste that brings a deep, savory, and slightly sweet heat to any dish. Mixing it with crumbled tofu transforms the otherwise bland ingredient into something truly special. Add some garlic, ginger, and a splash of soy sauce, and you've got a flavor explosion that's hard to resist. The beauty of this recipe is its simplicity. You probably have most of the ingredients in your pantry already. And the process is super straightforward. There’s no need to be a star chef to make something great!
I’ve shared this recipe with a few friends, and they’ve all been amazed at how tasty tofu can be. It’s also incredibly versatile. You can serve it with rice, in tacos, or just eat it straight from the pan (guilty!). Plus, it's a great way to get a healthy dose of plant-based protein. So, if you're looking for a quick, delicious, and healthy meal, give this Spicy Gochujang Tofu Scramble a try. I promise, it'll spice up your mornings (or any time of day) in the best way possible.
Required Equipments
- Large skillet
- Spatula
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
Spicy Gochujang Tofu Scramble: Frequently Asked Questions
Spicy Gochujang Tofu Scramble
This Spicy Gochujang Tofu Scramble recipe combines crumbled tofu with the savory heat of gochujang paste, creating a flavorful and protein-packed dish that's perfect for breakfast, lunch, or dinner.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Tofu: Drain the package of firm or extra-firm tofu. Wrap the tofu in several layers of paper towels and press gently but firmly for about 15-20 minutes to remove excess water. This step is CRUCIAL for achieving a better texture that's not too soggy! A tofu press works wonders if you have one.
- Crumble the Tofu: Once pressed, crumble the tofu with your fingers into a skillet. Aim for pieces that resemble scrambled eggs.
- Sauté Aromatics: In a large skillet, heat the sesame oil over medium heat. Add the diced onion and sauté for about 3-5 minutes, until softened and translucent. Then, add the minced garlic and ginger and cook for another minute until fragrant. Watch carefully so the garlic doesn't burn!
- Incorporate Gochujang Paste: Add the gochujang paste to the skillet with the onions, garlic, and ginger. Stir well to combine, ensuring that the paste is evenly distributed and coats the aromatics. Cook for another minute, allowing the paste to bloom and release its flavors.
- Add Tofu: Add the crumbled tofu to the skillet. Gently toss to coat the tofu with the gochujang mixture. Be careful not to over-stir at first; let the tofu sit for a minute or two to develop a slight crust on the bottom.
- Season the Mixture: In a small bowl, whisk together the soy sauce (or tamari), maple syrup (or agave), and a pinch of black pepper. Pour this mixture over the tofu. Stir gently to combine, ensuring the tofu is evenly seasoned.
- Cook the Tofu Scramble: Continue to cook the tofu scramble for about 8-10 minutes, stirring occasionally. As it cooks, the tofu will start to brown and firm up. Keep an eye on it and adjust the heat as needed to prevent burning.
- Add Vegetables (Optional): If you're adding vegetables like spinach, mushrooms, or bell peppers, toss them into the skillet during the last few minutes of cooking. Stir to combine and cook until the vegetables are tender.
- Garnish and Serve: Once the tofu scramble is cooked to your liking, remove it from the heat. Garnish with chopped green onions and sesame seeds. Serve immediately, and enjoy!
📝 Notes
- Adjust the amount of gochujang paste to suit your spice preference. Start with less and add more as needed.
- For a richer flavor, add a splash of rice vinegar at the end of cooking.
- Serve with a side of kimchi or pickled radish for a complete Korean-inspired meal.
🍎 Nutrition
Calories: 250 kcal
Protein: 16 g
Fat: 15 g
Carbohydrates: 15 g
Fiber: 3 g
Calcium: 200mg
