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.

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.

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)

Description

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.

Ingredients

Units Scale

Crispy Tofu:

200g firm tofu
1 tbsp corn starch
Salt and pepper
1 tbsp cooking oil

Creamy Tofu Sauce:

1 tbsp olive oil
6 cloves of garlic
1 pack (300g) silken tofu
2 tbsp gochujang
1 teaspoon gochugaru (or red pepper flakes)
1/2 tbsp vegan butter
1 tsp oregano
1/4 tsp salt

Other ingredients:

2 servings pasta of choice
2 scallions (or chives, or parsley)

Cook Mode Prevent your screen from going dark

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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: meal, dinner
Method: air-frying, stiring
Cuisine: Korean, Italian, Fusion

Nutrition

Serving Size: 1
Calories: 465
Sugar: 5.47g
Sodium: 688mg
Fat: 14.53g
Saturated Fat: 2.14g
Unsaturated Fat: 12.39g
Trans Fat: 0g
Carbohydrates: 54.78g
Fiber: 8.65g
Protein: 35g
Cholesterol: 0mg