Name: Gochujang-Glazed Crispy Tofu with Citrus-Avocado Salad
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 (14 oz) block firm tofu, pressed and cut into 1-inch cubes; 2 tbsp cornstarch; 2 tbsp neutral oil (grapeseed or canola); 2 tbsp gochujang (Korean chili paste); 1 tbsp soy sauce; 1 tbsp maple syrup or honey; 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 1 large orange, segmented; 1 ripe avocado, sliced; 2 cups mixed salad greens (arugula, baby spinach, or spring mix); 1/4 small red onion, thinly sliced; 1 tbsp toasted sesame seeds; Salt and pepper, to taste

Gochujang-Glazed Crispy Tofu with Citrus-Avocado Salad

miradu

This dish draws on the bold, punchy flavors of Korean gochujang, balancing its heat and umami with a fresh, sunny California-style salad. Crispy tofu cubes are glazed in a sticky, savory-sweet gochujang sauce, then plated over a vibrant salad of citrus, avocado, and crisp greens for a cool, juicy counterpoint. The result is a dish that’s as beautiful as it is craveable, with flavors and textures that keep you coming back for more. Perfect for a light dinner or lunch, it’s a celebration of West Coast freshness and Korean spice.

Ingredients

Instructions

Wrap tofu in paper towels and place a heavy object on top to press for at least 10 minutes. Cut into 1-inch cubes.
In a medium bowl, toss tofu cubes with cornstarch and a pinch of salt until evenly coated.
Heat neutral oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and cook until golden and crispy on all sides, about 3-4 minutes per side. Remove and set aside.
In a small bowl, whisk together gochujang, soy sauce, maple syrup, rice vinegar, and sesame oil.
Return tofu to the pan. Pour the sauce over and toss gently to coat. Cook for 1-2 minutes, stirring, until sauce is thick and sticky on the tofu. Remove from heat.
Arrange salad greens on plates. Top with orange segments, avocado slices, and red onion.
Spoon the gochujang-glazed tofu over the salad. Sprinkle with toasted sesame seeds, and season with salt and pepper to taste.
Serve immediately, enjoying the contrast of spicy, sticky tofu and fresh, juicy salad.