Vegan Gochujang tofu

Ingredients:

• 1 block of firm tofu, pressed and drained
• 2 tablespoons Gochujang paste (Korean chili paste)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup or agave nectar
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds
• 2 green onions, thinly sliced
• 1 tablespoon vegetable oil, for cooking
• Cooked rice, for serving
• Optional toppings: sliced cucumber, shredded carrots, chopped cilantro

Instructions:

1. Prepare the tofu: Press the tofu to remove excess water. Slice the tofu into cubes or rectangles, depending on your preference.
2. In a bowl, whisk together the Gochujang paste, soy sauce, maple syrup, rice vinegar, minced garlic, sesame oil, and half of the sliced green onions until well combined.
3. Add the tofu cubes to the bowl with the marinade, gently toss to coat each piece evenly. Allow the tofu to marinate for at least 15-20 minutes, or longer if time permits, to absorb the flavors.
4. Heat vegetable oil in a large skillet or non-stick pan over medium-high heat. Once the oil is hot, add the marinated tofu pieces in a single layer, making sure not to overcrowd the pan. Reserve the marinade for later use.
5. Cook the tofu for about 3-4 minutes on each side, or until golden brown and crispy.
6. Once the tofu is cooked, reduce the heat to low and pour the reserved marinade into the pan. Allow the marinade to simmer and thicken slightly, coating the tofu pieces evenly.
7. Sprinkle toasted sesame seeds and the remaining sliced green onions over the tofu. Stir gently to combine.
8. Remove the pan from the heat. Serve the vegan Gochujang tofu hot over cooked rice, and garnish with optional toppings like sliced cucumber, shredded carrots, and chopped cilantro.