| Prep: 25 mins | Cook: 15 mins – 20 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 3g | 25g |
| sugars | fibre | protein | salt |
| 10g | 3g | 14g | 2.5g |
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Retaining roots in the Rocky Mountains of Colorado, my culinary World has been an exciting exploration of flavors drawn from the wildest wonders of our planet. This journey has often led me towards Asia, a land packed with dazzlingly fierce and interesting tastes. Our recipe today, the Gochujang Tofu with Perilla Leaves is one such example.
The Fruitful Fusion of Flavors
In this delightful dish, tofu, a staple ingredient of Asian cuisine, is awakened by gochujang, a spicy Korean red pepper paste, and sweetened by the unique addition of a ripe mango. This unlikely fusion is an adventure for the palate as the sweet tropical tang of mango balances the smoky heat of gochujang, dancing together on a base of extra-firm, grilled tofu.
Healthy Mountain Fare with an Asian Twist
As an avid outdoors man, my recipes and eating habits naturally lean towards the healthier options that also pack a flavorful punch. Drawing inspiration from this lifestyle, the Gochujang Tofu with Perilla Leaves not only satisfies your taste buds but also your health. Tofu is a great source of protein, particularly for those following a plant-based diet. Gochujang, besides its vibrant taste, has been found to have health benefits too, packed with Vitamin C and antioxidants. Now, the coup de grace, the mango. This tropical delight is not merely the token fruit of the dish but a powerhouse of vitamins, minerals, and anti-oxidants. Tying all these together are the Perilla leaves, edible foliage used in many Asian dishes, bursting with calcium, iron, and vitamins A, C and K.
The resulting dish is not just a delightful mingling of flavors, but also a beautiful balance of nutrition, perfect for those chilly nights at the foot of the Rockies, or even just a cozy dinner indoors.
I’ve found that the Gochujang Tofu with Perilla Leaves can be paired beautifully with light, refreshing side dish like a Kimchi Fried Rice, adding a delightful crunch and tanginess that complements the robust, spicy, sweet main.
As someone who was raised amidst the game meats and trout dishes of Colorado while deepening a relationship with a man named Gordon, embracing diverse dishes like Gochujang Tofu with Perilla Leaves has been a meaningful part of my culinary journey. It’s a recipe that breaks from my norm, yet feels like a warm, hearty mountain fair. It’s a testament to the power of food and its ability to transcend boundaries, tickle the taste-buds, and nourish our bodies. The Gochujang Tofu with Perilla Leaves truly has it all.
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What You’ll Need
- 1.5 blocks of extra-firm tofu (cut into cubes)
- 3 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 tablespoons sugar
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 24 fresh perilla leaves
- 2 tablespoons vegetable oil for sautéing
- 1 cup green onions (chopped)
- 1 ripe mango (chopped)
- Sesame seeds for garnish
Method
Step One
First, press the tofu to remove extra moisture. Wrap the tofu in a lint-free tea towel, place it in a tray or large plate, and put a heavy pot on top. Let it sit for about 10-15 minutes. After that, cut the tofu into cubes.
Step Two
In a bowl, mix the gochujang, soy sauce, rice vinegar, sesame oil, and sugar together until well combined. Add in minced garlic and ginger to the sauce and stir until all the ingredients are thoroughly combined.
Step Three
Heat the vegetable oil in a large frying pan over medium heat. Once hot, add in the tofu cubes. Cook them until all sides are golden brown. This should take about 10-12 minutes. Make sure to flip the cubes occasionally for an even cook.
Step Four
Once the tofu is cooked, pour in the prepared gochujang sauce. Stir gently to coat all the tofu pieces evenly. Let them simmer for a few minutes for the flavors to blend. Add in the chopped green onions, stirring them into the tofu and sauce mixture. Cook for an additional 2 minutes.
Step Five
In the meantime, rinse and pat dry the perilla leaves. Arrange them on a serving plate. Spoon the tofu cubes on top of the leaves and drizzle the remaining sauce over it.
Step Six
Top the prepared dish with chopped ripe mango. Sprinkle sesame seeds over the top for garnish.
Step Seven
Now the Gochujang Tofu with Perilla Leaves is ready to be served. Enjoy this savory, sweet, and spicy Korean dish!
