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5 from 15 votes

Blackberry Gochujang Glazed Tofu

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. 
Course: Main Course
Cuisine: American
Keyword: blackberry glazed tofu
Servings: 2
Author: Vegan Richa

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
US Customary - Metric

Instructions

  • 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 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. **
  • 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, 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.
  • 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.

Video

Notes

This recipe is Nutfree. It is gluten-free with gluten-free Gochujang 
To make black berry purée, blend ripe blackberries, then strain through a large mesh strainer and use. If you are ok with blackberry seeds then no need to strain! 
** Bake on parchment lined sheet or in a greased baking dish. You can add all the sauce ingredients mixed in bowl to the baking dish and toss the tofu to coat, then bake for another 10 mins to thicken the glaze. 

Nutrition

Calories: 190kcal | Carbohydrates: 17g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 96mg | Fiber: 2g | Sugar: 7g | Vitamin A: 56IU | Vitamin C: 6mg | Calcium: 164mg | Iron: 2mg