Spicy Blackberry Gochujang Tofu
Cooking Time
Prep Time
Difficulty
Cuisine
Spicy Blackberry Gochujang Tofu is a bold creation that blends two seemingly opposite worlds: the deep heat of gochujang, the famous Korean chili paste, and the fruity, tangy sweetness of blackberries. This original combination creates a glossy, intense sauce that perfectly coats the crispy tofu, offering a subtle balance between strength and delicacy.
This recipe is ideal for a quick, flavorful, and different meal. In less than 30 minutes, it transforms a simple block of tofu into a vibrant dish, full of textures and colors. The homemade sauce is prepared directly in the pan with just a few simple steps, generously coating each piece of tofu for a result that is crispy on the outside, tender inside, and slightly caramelized.
For a richer variation, you can also adapt this recipe by simmering it gently in a small covered pot. Allowing the tofu and blackberries to cook slowly results in an even silkier, more concentrated sauce—perfect for a comforting and refined dinner.
Spicy Blackberry Gochujang Tofu pairs wonderfully with a bowl of jasmine rice or stir-fried rice noodles. For an elegant presentation, don’t hesitate to sprinkle the dish with toasted sesame seeds, finely sliced green onions, and a few fresh blackberries to highlight the fruity touch at first glance.
Spicy Blackberry Gochujang Tofu
Ingredients
- For the tofu:
- 400 g firm tofu
- 2 to 3 tablespoons cornstarch
- 2 tablespoons vegetable oil (sunflower or sesame)
For the sauce:
- 120 g fresh or frozen blackberries
- 1 tablespoon gochujang paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup (or raw cane sugat)
- 1 garlic clove (minced)
- 1 small piece of ginger grated (about 2 cm)
- 50 ml water (adjust if needed)
For garnish:
- Toasted sesame seeds
- Finely sliced green onions
- A few fresh blackberries (optional)
Instructions
Prepare the tofu:
- Drain and press the tofu to remove excess moisture. Cut into cubes or rectangles.
- Coat them with cornstarch to create a crispy texture.
- Heat the oil in a large skillet over medium-high heat. Fry the tofu pieces until golden and crispy on all sides. Set aside.
Prepare the sauce:
- In the same skillet, add a small splash of oil if needed. Sauté the minced garlic and grated ginger for 1 to 2 minutes, without letting them burn.
- Then add the mashed (or roughly blended) blackberries, gochujang paste, soy sauce, rice vinegar, maple syrup, and water.
- Mix well and let simmer over medium heat until the sauce thickens slightly (about 3 to 5 minutes).
Coat the tofu:
- Return the crispy tofu pieces to the skillet. Gently toss to coat them evenly in the sauce.
- Let cook for another 2 minutes so the tofu can absorb some of the flavors.
Finish and serve:
- Serve hot, garnished with toasted sesame seeds, finely sliced green onions, and, for an elegant touch, a few fresh blackberries.
- Accompany with white rice or stir-fried rice noodles.
Suggestions
- For a thicker sauce: let it simmer uncovered a bit longer.
- For an even more caramelized effect: add 1/2 teaspoon of sugar to the sauce during the reduction.
- For extra heat: slightly increase the amount of gochujang or add a pinch of chili flakes.
A recipe proposed by Maison Marmite
