Gochujang Pasta with Double Tofu

Name: Gochujang Pasta with Double Tofu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 200g firm tofu; 1 tbsp corn starch; Salt and pepper; 1 tbsp cooking oil; 1 tbsp olive oil; 6 cloves of garlic; 1 pack (300g) silken tofu; 2 tbsp gochujang; 1 teaspoon gochugaru (or red pepper flakes); ½ tbsp vegan butter; 1 tsp oregano; ¼ tsp salt; 2 servings pasta of choice; 2 scallions (or chives, or parsley)

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Gochujang Pasta with Double Tofu mingles Korean spice with Italian pasta. Enjoy crispy tofu bites enveloped in a savory blend of gochujang and silken tofu, crafting a vegan dish that's rich in protein and bursting with flavor.

a dish of gochujang pasta with double tofu

The heart of this dish is Korean gochujang paste that offers savory complexity and a mild heat. The paste is blended into a smooth tofu sauce, which complements the spice with its delicate flavor. The dish is then finished with crispy tofu and pasta cooked to al dente, offering a pleasing contrast of textures.

Gochujang Pasta with Double Tofu serves as your perfect choice for impressing guests with a distinctive flavor combination. It's equally suitable for a casual family meal or a sophisticated social event. It also makes a high-protein meal that is easy to make and nutritious!

If you're in search of additional fusion cuisine options, consider exploring the Vegan Matcha Tiramisu, Roasted Cauliflower with Gochujang Tahini, or the Vegan Creamy Mushroom Pasta.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
FAQ
📖 Recipe
Related
Pairing
💬 Reviews

Ingredients

You will need these ingredients for the dish:

Crispy Tofu:
- Firm tofu: This serves as the primary source of protein for the dish.
- Corn starch: To achieve the crunch on the outside.
- Salt and pepper: A pinch of seasoning to enhance the tofu’s flavor.
- Cooking oil
Creamy Tofu Sauce:
- Olive oil
- Garlic: It Adds some aromatics to the sauce.
- Silken tofu: The foundation that creates a velvety texture.
- Gochujang: The paste adds heat and complexity.
- Gochugaru (red pepper flakes): For an extra kick of spiciness.
- Vegan butter: Creaminess without the dairy.
- Oregano: A touch of herbaceous flavor.
- Salt
Other Ingredients:
- Pasta: Use whole wheat pasta for a high-protein option
- Scallions (or chives, or parsley)

See recipe card for quantities.

Instructions

Prep:

Cut the tofu into cubes, toss with a blend of corn starch, salt, and pepper. Apply oil to the exterior of the tofu, then air fry or bake in an oven at 200°C (400°F) for 20 minutes, turning it over once at the halfway point.
Blend the silken tofu until smooth for a creamy sauce.
Cook your favorite pasta following the package directions. Drain the pasta, keep some starchy water to adjust your sauce's thickness.

Cook:

Slice garlic thin, then sauté with olive oil. Toss in gochujang and gochugaru, stir fry for an additional minute.
Add the blended silken tofu, vegan butter, oregano, and salt, stirring until well combined.
Coat the sauce with cooked pasta and crispy tofu cubes.
Serve with chopped scallions or other herbs of your choice.

Stir fry garlic, gochujang and gochugaru

Slice garlic thin, then sauté with olive oil. Toss in gochujang and gochugaru, stir fry for an additional minute.

Add in the blended silken tofu.

Mix well until well combined and the sauce turns creamy.

Add vegan butter and oregano and mix well together.

Substitutions

Here are some substitutions you can consider for your Gochujang Pasta with Double Tofu:

Gluten-free: Consider substituting traditional pasta with chickpea pasta, lentil pasta or other gluten-free pasta.
Gochujang: For a comparable spicy flavor, consider mixing miso paste with sriracha.
Gochugaru: Red peper chilli powder, chipotle power can be good substitute for gochugaru.
Silken tofu: Instead of silken tofu, blend soaked cashews with plant-based milk to recreate a rich and creamy sauce.

Variations

Here are some delightful variations you can explore for your Gochujang Pasta with Double Tofu:

Veggie-Packed: Sauté colorful bell peppers, zucchini, spinach, or even kimchi alongside the garlic
Sesame Seeds and Nori Flakes: Toasted sesame seeds and crumbled nori (seaweed) add a delightful umami flavor. Then sprinkle them over your finished dish.

Equipment

To prepare Gochujang Pasta with Double Tofu, you’ll need the following kitchen equipment:

Saucepan: To cook the pasta.
Large Skillet: Opt for a large and deep skillet, since you’ll use it to make the sauce and toss in the pasta and tofu.

Storage

Store the pasta, sauce, and tofu separately in the refrigerator, and mix them when you're ready to eat. They will remain good for 2-3 days.

Reheat the pasta and sauce in the microwave, but for the tofu, it's best to air-fry it at a medium temperature for a short time (5-6 minutes) to reserve a crunchy texture.

Top tip

Tossing the Pasta: Once the pasta is cooked and drained, try to toss it in the sauce as soon as possible. This ensures that the pasta absorbs the flavors and coats evenly.
Adjusting Spice Levels: Taste the sauce after adding gochujang and red pepper flakes. Then if you prefer it spicier, add a little more gochujang or red pepper flakes. Adjust the seasoning to your liking.

FAQ

What is gochujang?

Gochujang is a Korean fermented chili paste made from ground chiles, glutinous rice, fermented soybean powder, barley malt powder, and salt. The fermentation process gives it a unique flavor profile that combines spiciness, sweetness, and umami.

What is gochugaru?

Gochugaru is a Korean chili powder or chili flake used in Korean cuisine. It is made from bright red Korean chili peppers with the seeds and membranes removed. The peppers are dried, and the resulting gochugaru can be either in large flakes or finely ground into a powder. Despite its intensely red appearance, gochugaru isn’t as spicy as one might expect. It has a subtle heat, offset by fruity and sweet notes. Sun-dried varieties of gochugaru also feature a mild smokiness, adding extra depth of flavor.

Is gochugaru must in the recipe?

Gochugaru is not an absolute necessity in the recipe, but it plays a significant role in providing the characteristic spiciness and flavor. If you don’t have gochugaru on hand, you can explore some of the alternatives such as red pepper chili powder, chipotle powder, or cayenne pepper flakes.