Gochujang Tofu with White Peach & Arugula (Vegan)
 
Prep time
Cook time
Total time
 
Peppery arugula, sweet peach and spicy Koran-style (Gochujang) tofu come together in this blissfully delicious summer dish ♥
Author:
Serves: Serves 2
Ingredients
  • For the Salad:
  • 150 g / 5 oz butter lettuce (or lettuce of choice)
  • 55 g/ 2 oz (more or less) arugula leaves
  • 2 ripe peaches, pitted and cut into slices or cubes
  • 1 ripe avocado, sliced or cubed
  • 2 Tbsp pepitas (or nut/seed of choice)
  • 397 g / 14 oz extra-firm tofu
  • Salad Dressing:
  • 60 ml /1/4 cup olive oil (or oil of preference)
  • 2 Tbsp apple cider (or white rice) vinegar
  • 1 tsp grainy dijon mustard
  • pinch salt
  • For the Gochujang Marinade:
  • 2 tsp sesame oil
  • 2 Tbsp gochujang paste
  • 2 Tbsp soy sauce or tamari
  • 1 Tbsp Gold Plum Chinkiang Vinegar (sub white rice vinegar, mirin or apple cider vinegar)
  • 1 Tbsp brown sugar (or honey / maple syrup)
  • 1 tsp grated ginger (peel and finely grate ginger)
  • 2 garlic cloves, (or to taste preference), minced
Instructions
  1. Prepare the Gochujang marinade by whisking together all ingredients until thoroughly combined, set aside.
  2. Drain tofu and slice block into bite sized cubes.
  3. Place cubes between two dish towels and press down gently to release excess moisture and then transfer the cubes into a flat dish.
  4. Give the Gochujang marinade a final whisk and then drizzle over the tofu. Using your hands (or other implement as preferred), carefully intermingle the tofu and the marinade such that all is coated in goodness.
  5. Allow the tofu to absorb the marinade in the fridge for 1.5/2 hours or overnight as preferred.
  6. Take the tofu dish out of fridge allowing it come to room temperature-ish before sautéing (just so that it's not freezing cold).
  7. Meanwhile, assemble salad ingredients (without adding dressing just yet).
  8. Warm a skillet with some olive oil over medium-high heat.
  9. Carefully transfer marinated tofu cubes to the heated pan without overlapping, allowing the tofu to stay in its initial spot for 2-3 minutes (ie: resist the temptation to shake the pan and toss the tofu). This will allow a sear to develop.
  10. Once the tofu has had a chance to sizzle for about 2-3 minutes, then you can flip (you should see a sear - darkening -underneath) flip the tofu and allow the other side to sit for another 2-3 minutes, spooning on any residual goodies from the marinade dish.
  11. Drizzle greens and peach with salad dressing or splash of lemon.
  12. Serve the warm tofu over top or on the side of the salad and enjoy at once.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2020/07/gochujang-tofu-with-white-peach-arugula.html