Gochujang tofu and vegetables

I go through phases with tofu—sometimes it’s teriyaki or orange tofu on repeat, and other times, I can’t stand it. Right now, I’m in a tofu-loving phase, and this gochujang Korean tofu is outstanding. It’s spicy, subtly sweet, and incredibly crispy. Coated in gluten-free breadcrumbs and baked, it’s then tossed in a flavorful gochujang sauce made with soy sauce, honey, sesame oil, and gochujang. I serve it buddha bowl-style with rice and veggies or with veggie stir-fry noodles. Gochujang, a savory, sweet, and spicy fermented red chili paste, adds a unique depth of flavor that pairs perfectly with the soy … Read more