We've been watching a lot of Korean shows lately and have developed a taste for this spicy red paste. We've also purchased a large 6-quart Gourmet Edge air fryer. You could buy it at Camping World. It is simple to use and easy to clean, with a safe-for-birds ceramic coating, rather than Teflon. This isn't an ad for it. I just like it for quick meals like this one.
Ingredients for Sauce
Mix in glass measuring cup:
1/8 cup gochujang Korean hot paste
1/8 cup olive oil
1/8 cup rice vinegar
1/8 cup maple syrup
1/16 cup tamari
1 knob ginger, peeled and minced
1 large clove garlic, minced
1 tsp toasted sesame oil, optional
Dash of liquid smoke
Method for Tofu
Air fry two blocks of tofu cut into 1-inch cubes for 20 minutes, shaking them once until they are a chewy texture. Add these to a large frying pan and pour the sauce over it. Cook a few minutes, stirring until all cubes of tofu are coated with the slightly caramelized sauce.
Serving Suggestion
Serve with chopped greens (I sauteed our bok choy in olive oil with our yellow squash, a dash of salt, and some minced garlic), fusilli with pesto (I process about two cups of our basil with 1/8 cups nutritional yeast and sweet white miso and 1/2 a cup mixed nuts — in this case pecans and sunflower seeds), sliced tomatoes, and cubed avocado.
We thought this was a perfect summer meal. Here's another variation, with fried rice and roasted vegetables, lettuce, tomato, and avocado.
