Coconut-Gochujang Tofu

I often use Gochujang paste, a fermented Korean chili seasoning that is slightly sweet and not too hot. Be careful, some of the cheaper versions use corn syrup, and are not GMO or gluten free. It should be a naturally fermented probiotic and vegan. Amazon carries a certified kosher version by KOKO that is very good. It’s also great with deviled eggs.

Ingredients

• 2 Tbsp grapeseed or avocado oil
• 1 1/2 lb tofu cut into 1 1/2-inch pieces
• Kosher salt and black pepper
• 5 Tbsp fresh ginger, peeled and cut into matchsticks
• 1/2 Cup unsweetened coconut milk
• 2 Tbsp Maple syrup or coconut nectar
• 2 Tbsp Gochujang paste or Sriracha or other chili sauce
• 2 Tbsp Coconut aminos or tamari
• Sliced scallions, chives, or chopped fresh cilantro, for garnish

Directions

1. In a large nonstick skillet, heat oil over medium-high. Season tofu  with salt and pepper and cook, stirring occasionally, until golden all over, about 3 minutes. Add ginger and cook, stirring occasionally, until softened, about 2 minutes.
   Add coconut milk, maple syrup, gochujang paste, and aminos or nectar and bring to a simmer, stirring until gochujang dissolves. Gently simmer over medium-low heat, stirring, until tofu is cooked through, about 5 minutes.
2. ORYOKI:  serve with plain rice in first bowl, soup in second bowl, broccoli or Brussels Sprouts in third bowl, and tofu in fourth.
3. MONASTICS:  Serve scallion and/or chives garnish on the side as an option.
4. NON-VEGAN:  Boneless, skinless chicken breasts or thighs may be used instead of tofu.

4-5 Servings.