podsandpuppies

Blackberry Gochujang Glazed Tofu
Servings: 2

Ingredients

For the tofu:
7 ounces (198.45 g) firm or extra firm tofu pressed for at least 15 minutes then cubed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 - 1.5 tablespoons cornstarch
2 teaspoons oil

For the sauce:
3 tablespoons blackberry puree or 1/3 cup blackberry juice
1 tablespoon gochujang
2 cloves of garlic minced
1.5 tablespoon maple syrup, less or more to preference
2 teaspoons balsamic vinegar or use soy sauce/tamari

To garnish:
Green onions, sesame seeds

Instructions

Press and cube the tofu and add it to a bowl. Add salt, black pepper, and cornstarch and toss well to coat.
Heat up a large skillet over medium-high heat and add 2 teaspoon oil. Once the oil is hot, add the tofu and cook until it is crisp. Flip the tofu after 3 minutes or so and continue to cook until is golden on most of the edges. This will take anywhere from 7-10 minutes depending on your pan.
Then add the blackberry puree or juice, gochujang, garlic, maple syrup, and balsamic vinegar in the center of the skillet. Mix really well. The mixture will start to bubble immediately as the pan is very hot.
Make sure to mix the gochujang into the blackberry and maple syrup mixture very well.
Toss the tofu in the sauce to coat. Once the mixture has thickened, 1 minute or so, take the pan off the heat. If the sauce isn’t thickening enough, add 1/2 teaspoon cornstarch mixed in 1 tbsp water and bring to a boil.
Serve this tofu over rice or some greens topped with chopped green onions and sesame seeds. Or add to lettuce wraps!
Store refrigerated for upto 3 days.

Notes
This recipe is Nutfree. It is gluten-free with gluten-free Gochujang
To make black berry purée, blend ripe blackberries, then strain through a large mesh strainer and use.