Pan-Grilled Gochujang Tofu Steaks with Cucumber Salad
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Ingredients
- 500 g extra firm tofu
- 2 tbsp gochujang paste
- 1 tbsp soy sauce
- 2 tbsp sesame oil
- 1 cucumber, cut into batons
- 1 tbsp rice vinegar
- 1 tsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 280 kcal
- Protein
- 21.5 g
- Carbohydrate
- 10.2 g
- of which sugars
- 4.2 g
- Fat
- 17.4 g
- of which saturates
- 2.6 g
- Fibre
- 2.8 g
- Salt
- 1.16 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the tofu into thick steaks and pat dry.
- 2
Mix the gochujang, soy sauce and 1 tablespoon sesame oil into a glaze and brush over the tofu.
- 3
Toss the cucumber with the rice vinegar and remaining sesame oil for the salad.
- 4
Heat a griddle pan over medium-high heat and cook the tofu steaks for 3-4 minutes on each side until charred and heated through.
- 5
Scatter with toasted sesame seeds and serve with the cucumber salad and rice.
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