10 Minute Tofu
If I’m looking for a quick meal then I’ll definitely be making scrambled tofu! I love gochujang too because it provides maximum flavour with minimum effort, if you want it spicier - add more!
Jump to recipeFAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
I wouldn't recommend freezing this!
If you’re looking for another tofu dish, be sure to try out these recipes:
10 Minute Tofu
Ingredients
- 300g extra firm tofu (e.g tofoo), crumbled
- 2 tbsp gochujang
- 2 tbsp sesame oil
- 1 tbsp light soy sauce
- 1 tsp rice wine vinegar
- 2 tbsp tahini
- 2 tsp honey (or sugar)
- 1.5 tbsp water
- 2 spring onions, finely sliced
- 1-2 tsp sesame seeds
- To serve, buttered toast
Method
- In a small bowl add the gochujang, 1 tbsp of sesame oil, soy sauce, rice wine vinegar, tahini, honey (or sugar) and water. Stir well until evenly combined.
- In a frying pan over a medium heat, add the other tbsp of sesame oil. Add the crumbled tofu and stir until heated through.
- Pour in the sauce and stir to combine.
- Spoon on top of buttered toast then top with spring onion and sesame seeds. And that’s it!
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