Gochujang Tofu with White Peach & Arugula

Friends, how are you? I’ve missed you; it’s nice to be creating in this space again.

Life goes on in the natural world and Mother Nature, as though blissfully unaware, has been enjoying a revival in the hush of our human activity; as we pause, our air and waters have gotten cleaner helping the planet and each of us with a sense of wellness.  Spending time in nature has truly been one of the most potent medicines along this journey of grief and loss.

Today’s recipe is inspired by nature (hello stone fruit season), and by my neighbor (who generously supplies us with heaps of arugula from her garden) and also by my son, who recently made us a Gochujang stir-fry during his visit that was to die for! (he made a separate tofu version for his Mama, so thoughtful).

What is Gochujang

Gochujang is a Korean paste (typically sold in a red tub) made from red chili peppers, fermented soybeans, rice, and salt (precise ingredients vary depending on the brand you choose). The paste is spicy but what I especially like about it is that crave-worthy umami flavor associated with other fermented pastes like miso –  you won’t typically get that taste sensation in other chili pastes.  I find it irresistible.

Where to get it: you can buy Gochujang at Asian markets (both the paste and the powder) and of course online. These preparation are generally more affordable at Asian markets where they are often sold in bulk and in their authentic form.

What to Pair it With

Gochujang paste is quite thick (and sticky!) so blending it with other ingredients helps create a more dilute base for sauces, marinades and stir-fries — enjoy it with the same kinds of food you would other chili pastes/sauces like the well loved Sriracha.  You can play around with add-on ingredients to create different taste pairings (vinegar varieties, ginger, garlic, etc).  In the summer, sometimes it’s nice to keep things on the lighter side and reserve those heavier hitting thermogenics for fall and winter, as preferred.

In this recipe, the marinated tofu has some gingery garlic notes along with the heat from the chili pepper.  Garden fresh arugula is especially punchy (love the burn) but finds the right note in the company of juicy, sweet peach.

So… we have heat, we have sweet, we have salty, we have bitter (attenuated) and we have umami — basically the  pleasuredome. 

Heat Level of the Recipe

I get in trouble with this one; to my palate, the marinated tofu has plenty of flavor and some heat but overall not too spicy.  But here’s the thing, heat is a very individual experience so biter beware (sorry, couldn’t resist).  If you don’t typically tolerate heat (or enjoy it), just go easy with the paste on your first try and adjust from there.  Same thing goes with garlic and ginger – these are zingy, warming ingredients, you decide how much or if at all.

What type of tofu 

I like using an extra-firm tofu because it holds up better and doesn’t fall apart quite as easily.  The taste will be every bit as good with a softer tofu, it’s just that the texture will be different and you might lose some of the structural integrity.

Peaches

Juicy ripe peach (any variety works) are the prefect counterpoint to the heat of the Gochujang and wasabi-esque flavor of the arugula.

Our peach tree was in rest mode last year which meant very few peaches but back we’re back in business this summer, with a happier, healthier harvest.  Our biggest challenge is not losing too many to the squirrels.  My husband and I crack up watching the little buggers literally dive-bomb off the fence into the fruit trees during morning coffee.

Other Toss-Ins 

For the salad: make it as simple or complicated as you like.  I’ve paired the arugula with butter lettuce (because butter lettuce) and tossed in some salty pepitas and chunks of avocado.

For the salad dressing: with all the flavors going on in this dish, I’ve deliberately kept the dressing simple.  You could also skip the dressing all together or simply use a splash of lemon juice, as you wish.

5.0 from 1 reviews

Gochujang Tofu with White Peach & Arugula (Vegan)

 

Print

Prep time

30 mins

Cook time

10 mins

Total time

40 mins

 

Peppery arugula, sweet peach and spicy Koran-style (Gochujang) tofu come together in this blissfully delicious summer dish ♥

Author: kelly

Serves: Serves 2

Ingredients

• For the Salad:
• 150 g / 5 oz butter lettuce (or lettuce of choice)
• 55 g/ 2 oz (more or less) arugula leaves
• 2 ripe peaches, pitted and cut into slices or cubes
• 1 ripe avocado, sliced or cubed
• 2 Tbsp pepitas (or nut/seed of choice)
• 397 g / 14 oz extra-firm tofu
  
  
• Salad Dressing:
• 60 ml /1/4 cup olive oil (or oil of preference)
• 2 Tbsp apple cider (or white rice) vinegar
• 1 tsp grainy dijon mustard
• pinch salt
  
  
• For the Gochujang Marinade:
• 2 tsp sesame oil
• 2 Tbsp gochujang paste
• 2 Tbsp soy sauce or tamari
• 1 Tbsp Gold Plum Chinkiang Vinegar (sub white rice vinegar, mirin or apple cider vinegar)
• 1 Tbsp brown sugar (or honey / maple syrup)
• 1 tsp grated ginger (peel and finely grate ginger)
• 2 garlic cloves, (or to taste preference), minced

Instructions

1. Prepare the Gochujang marinade by whisking together all ingredients until thoroughly combined, set aside.
2. Drain tofu and slice block into bite sized cubes.
3. Place cubes between two dish towels and press down gently to release excess moisture and then transfer the cubes into a flat dish.
4. Give the Gochujang marinade a final whisk and then drizzle over the tofu. Using your hands (or other implement as preferred), carefully intermingle the tofu and the marinade such that all is coated in goodness.
5. Allow the tofu to absorb the marinade in the fridge for 1.5/2 hours or overnight as preferred.
6. Take the tofu dish out of fridge allowing it come to room temperature-ish before sautéing (just so that it's not freezing cold).
7. Meanwhile, assemble salad ingredients (without adding dressing just yet).
8. Warm a skillet with some olive oil over medium-high heat.
9. Carefully transfer marinated tofu cubes to the heated pan without overlapping, allowing the tofu to stay in its initial spot for 2-3 minutes (ie: resist the temptation to shake the pan and toss the tofu). This will allow a sear to develop.
10. Once the tofu has had a chance to sizzle for about 2-3 minutes, then you can flip (you should see a sear - darkening -underneath) flip the tofu and allow the other side to sit for another 2-3 minutes, spooning on any residual goodies from the marinade dish.
11. Drizzle greens and peach with salad dressing or splash of lemon.
12. Serve the warm tofu over top or on the side of the salad and enjoy at once.

3.5.3251