Name: Spicy Gochujang Glazed Tofu Skewers with Quick Pickled Cucumber
Total time: 15 min
Cuisine: Korean
Ingredients: 170 g extra firm tofu; 2 tbsp gochujang; 2 tsp low sodium soy sauce; 2 tsp maple syrup; 0.3 tsp toasted sesame oil; 3 g garlic; 85 g English cucumber; 20 ml rice vinegar; 2 g sugar; 0.2 tsp sea salt; 1.5 g toasted sesame seeds

Snack · Korean · 15 min

Spicy Gochujang Glazed Tofu Skewers with Quick Pickled Cucumber

Calories: 425
Protein: 33g
Carbs: 39g
Fat: 19g

Ingredients

170 g extra firm tofu
2 tbsp gochujang
2 tsp low sodium soy sauce
2 tsp maple syrup
0.3 tsp toasted sesame oil
3 g garlic
85 g English cucumber
20 ml rice vinegar
2 g sugar
0.2 tsp sea salt
1.5 g toasted sesame seeds

Method

01Combine English cucumber slices with 15 ml rice vinegar, sugar, and sea salt in a small bowl; let soak for 10 minutes.
02In a separate bowl, whisk gochujang, low-sodium soy sauce, maple syrup, remaining 5 ml rice vinegar, toasted sesame oil, and minced garlic until smooth.
03Heat a skillet over medium-high heat. Add pressed and cubed tofu, cooking until golden brown and crisp on all sides, about 8-10 minutes.
04Reduce heat to medium-low, pour glaze over tofu, and toss gently for 2-3 minutes until thickened and clinging to the tofu.
05Thread glazed tofu onto skewers, place alongside pickled cucumbers, and sprinkle with toasted sesame seeds before serving.

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