snack

Spicy Gochujang Glazed Tofu Skewers with Quick Pickled Cucumber

Name: Spicy Gochujang Glazed Tofu Skewers with Quick Pickled Cucumber
Ingredients: 3.5 oz (170 g) Extra-firm tofu, pressed and cubed into 1-inch (2.5 cm) pieces; 2.0 tbsp (17 g) Gochujang (Korean red pepper paste); 2.0 tsp (5 ml) Low-sodium soy sauce or tamari; 2.0 tsp (7 g) Maple syrup; 2.0 tsp (5 ml) Rice vinegar; 0.3 tsp (2.5 ml) Toasted sesame oil; 2.0 clove (3 g) Garlic, minced; 6.1 oz (85 g) English cucumber, thinly sliced; 0.6 tbsp (15 ml) White rice vinegar; 1.0 tsp (2 g) Granulated sugar; 0.2 tsp Pinch of flaky sea salt; 0.3 tsp (1.5 g) Toasted sesame seeds, for garnish

Nutrition

776

kcal

Calories

32.9

Protein

69.7

Carbs

41.7

Fat

AI Insight

Insight not available for this recipe.

Ingredients(12)

Extra-firm tofu, pressed and cubed into 1-inch (2.5 cm) pieces3.5 oz (170 g)

Gochujang (Korean red pepper paste)2.0 tbsp (17 g)

Low-sodium soy sauce or tamari2.0 tsp (5 ml)

Maple syrup2.0 tsp (7 g)

Rice vinegar2.0 tsp (5 ml)

Toasted sesame oil0.3 tsp (2.5 ml)

Garlic, minced2.0 clove (3 g)

English cucumber, thinly sliced6.1 oz (85 g)

White rice vinegar0.6 tbsp (15 ml)

Granulated sugar1.0 tsp (2 g)

Pinch of flaky sea salt0.2 tsp

Toasted sesame seeds, for garnish0.3 tsp (1.5 g)

Instructions

Prepare the Quick Pickled Cucumber: In a small bowl, combine the thinly sliced English cucumber, 1 tablespoon white rice vinegar, 0.5 teaspoon granulated sugar, and a pinch of flaky sea salt. Toss gently to combine and let it sit for at least 10 minutes while you prepare the tofu. This will soften the cucumber slightly and infuse it with a bright, tangy flavor.

Make the Gochujang Glaze: In a separate small bowl, whisk together the gochujang, low-sodium soy sauce, maple syrup, 1 teaspoon rice vinegar, toasted sesame oil, and minced garlic until smooth and well combined. This is your flavorful, fiery glaze.

Sear the Tofu: Heat a medium non-stick skillet over medium-high heat. Once hot, add the pressed and cubed tofu in a single layer, ensuring not to overcrowd the pan. Cook, turning occasionally, until all sides are deeply golden brown and crisp, about 8-10 minutes. You want a good crust to form, which will give the tofu a satisfying texture.

Glaze the Tofu: Reduce the heat to medium-low. Pour the gochujang glaze over the seared tofu. Toss gently with a spatula, ensuring each piece of tofu is evenly coated in the rich, sticky sauce. Continue to cook for another 2-3 minutes, stirring occasionally, until the glaze thickens and clings beautifully to the tofu, glistening under the heat.

Assemble and Serve: Thread the glazed tofu cubes onto small bamboo skewers (2-3 cubes per skewer). Arrange the skewers on a plate alongside the quick pickled cucumber. Garnish generously with toasted sesame seeds. Serve immediately, enjoying the interplay of spicy-sweet tofu with the refreshing, tangy cucumber.