Prep Time: 10 minutes
Cooking Time: 50 minutes
Makes 4 servings
Fody’s Korean-Inspired Tofu with Cucumber Salad
Looking for a quick, crave-worthy dish full of flavor? This Korean-Inspired Tofu with Cucumber Salad checks all the boxes. It’s a gut-friendly way to make tofu, and the result is a satisfying, plant-based protein dish in a sweet & spicy sauce.
Fody's Korean-Inspired Tofu with Cucumber Salad Ingredients:
- 1 English/seedless cucumber, thinly sliced
- ½ green bell pepper, finely diced
- 1 cup shredded carrot
- 6 tbsp rice vinegar, for pickling
- 2 tsp organic cane sugar, for pickling
- 1 tsp kosher salt, for pickling
- Dash black pepper
- 2 tsp sesame seeds, divided
- 1 tbsp Fody’s Shallot Infused Olive Oil
- 16 oz. super-firm tofu or extra-firm* tofu, cut into 2cm cubes
- 1 tbsp Fody’s Steak Seasoning
- 1/2 cup Fody’s Unsweetened Ketchup
- 2 tsp Fody’s Shallot Infused Olive Oil
- 2 tbsp gochujang sauce
- ¼ cup tamari
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
- 1 tsp cornstarch
Directions for Fody's Korean-Inspired Tofu with Cucumber Salad
- To start your plant-based dinner, add cucumbers, bell pepper, carrot, rice vinegar, sugar, and pepper to a mixing bowl. Toss and set aside while preparing the rest of the recipe. Just before serving, sprinkle with 1 tsp of the sesame seeds.
- Preheat a large pan on medium to medium-high heat. Add shallot oil and tofu cubes, toss, and sprinkle with steak seasoning. Cook 8 to 10 min, gently tossing every few minutes to brown on multiple sides.
- To make the sauce, add all ingredients to a small saucepan and bring to a simmer. Gently simmer, partially covered, for 2-3 min. Pour the sauce over the tofu and gently toss to coat.
- To serve, top the glazed tofu with the remaining 1 tsp of sesame seeds and serve with your Cucumber Salad.
If you’re using extra-firm tofu instead of super-firm tofu, press it for 15-20 minutes. Wondering how to press tofu? It’s simple! Wrap tofu in some kitchen towel and place on a plate. Place a saucepan or frying pan on top or use a tofu press, to remove water that comes out of tofu.
About the Chef
Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.
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