Spicy Korean Tofu | VEGAN


This is a paid collaboration with Banhoek Chilli oil.

If you're a fellow spice lover, then you will LOVE this recipe. It has the perfect balance of sweet and spicy, which just a little bit more of a kick than usual. This is actually one of my favourite recipes to date as it includes some of my favourite staple ingredients such as tofu, lime, maple syrup and soy sauce as well as Banhoek Chilli Oil to take the spice up a notch. 

I've worked with Banhoek Chilli Oil on a few previous posts and I absolutely love cooking with their chilli oil when I want a bit more spice and flavour in my recipes because who doesn't want that?!

Check out some of my other spicy recipes:

This recipe is fairly simple, but uses a really interesting ingredient that I've only recently started using, Korean Gochujang paste. This is actually surprisingly easy to find and gives a really nice spicy kick to recipes, perfectly paired with the Banhoek Chilli Oil!


Serves: 1-2   Prep Time: 5 mins   Cook Time: 15 mins

You will need:

For the tofu:
- 1/2 block tofu, drained and pressed
- 2 tbsp gochujang paste
- 1 tbsp light soy sauce
- juice from 1/2 lime
- 1 tsp garlic
- 1 tbsp maple syrup 
- 1 1/2 tbsp Banhoek chilli oil
- 1 tsp sesame seeds

- 1 tbsp vegetable oil
- 1/2 cup basmati rice

- spring onion
- cucumber 
- carrot 
- vegetable spring rolls

Method - 

1. Drain the block of tofu and press for 10 minutes to release any excess water. Cut the block of tofu in half. You only need one half of the block, so cut one half of the block into small equal cubes and store the other half in an airtight container in the fridge.

2. In a small bowl add the gochujang paste, light soy sauce, garlic, maple syrup and banhoek chilli oil. Mix everything together until completely smooth. I then added the juice from 1/2 a lime to tone down the spice, so I would suggest doing this unless you want it crazy spicy.

3. In a frying pan / wok add 1 tbsp of vegetable oil. Once hot, add the tofu cubes and allow them to cook on medium heat for 3-4 minutes, stirring occasionally so the tofu doesn't burn / stick to the pan.

4. Rinse the rice and cook for 10 minutes on medium - low heat while the tofu is cooking.  

5. Pour the spicy sauce over the tofu and mix until it is fully coated. Add the sesame seeds and cook the tofu in the sauce for an extra 10 minutes.

6. The rice and the tofu should be done around the same time, so pour the rice out into a bowl and top with the spicy Korea tofu. I then served mine with sliced cucumber, carrot, spring onions and a few mini vegetable spring rolls. However this is optional and is as just as delicious on its own. Sprinkle on some additional sesame seeds and you're good to go.

You can purchase Banhoek Chilli Oil here.

What's your favourite spicy dish?

Love always,
Shannon x 

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