Spicy Gochujang Tofu Steak
Spicy Gochujang Tofu Steak
Diet-Friendly Recipe / Gochujang Tofu Steak
This steak is packed with protein from pork and tofu, making it high in protein and low in calories. The addition of a spicy gochujang sauce cuts through any richness, creating a perfectly balanced Korean-inspired dish. Let’s make a soft and delicious Gochujang Tofu Steak!
Steak Patty Ingredients- 200g minced pork
- 1/4 block tofu (approx. 100g)
- 1/2 onion (small)
- 1/2 green onion (white part mainly)
- 1/5 carrot
- 2 Tbsp breadcrumbs
- 1 Tbsp flour or starch
- Pinch of salt
- Pinch of pepper
Cooking Instructions
Step 1
First, prepare all your ingredients. Wash and thoroughly dry the vegetables, then finely mince them so they can be easily incorporated into the steak mixture.
Step 2
Wrap the tofu in a cheesecloth or clean kitchen towel and squeeze out as much water as possible. This is crucial for a firm patty. Place the squeezed tofu in a bowl and lightly season with salt and pepper. In a separate bowl, combine the minced pork with minced garlic, minced ginger, plum extract, salt, pepper, and cooking wine. Knead the mixture vigorously with your hands for about 1-2 minutes until it becomes sticky and cohesive. This helps tenderize the meat. Let it marinate briefly.
Step 3
Add 1 tablespoon of oyster sauce to the marinated minced pork and mix well. The umami from the oyster sauce will enhance the flavor of the steaks.
Step 4
Combine the marinated pork and the squeezed tofu in a bowl. Mash the tofu with your hands and mix it thoroughly with the pork until well incorporated. Ensure there are no large lumps of tofu.
Step 5
Add the finely minced onion, green onion, and carrot to the pork and tofu mixture. Mix everything together evenly. The vegetables add texture and color, and also contribute to the softness of the tofu.
Step 6
Finally, add the breadcrumbs and flour (or starch) to the mixture. Knead until all ingredients are well combined, forming a cohesive patty mixture. The breadcrumbs and flour will help bind the mixture and prevent the steaks from falling apart during cooking. If the mixture is too wet, you can add a little more breadcrumbs or flour.
Step 7
Wearing disposable gloves, take a portion of the mixture and shape it into round, flat patties on your palm. Aim for a thickness that will allow them to cook through evenly.
Step 8
Heat a generous amount of oil in a lightly greased pan over medium-low heat. Carefully place the shaped tofu patties into the hot pan. Cook slowly to ensure they cook through without burning the outside. Avoid using high heat, as this can burn the exterior while leaving the interior undercooked.
Step 9
Once the bottom side is golden brown, gently flip the patties and cook the other side until golden brown and cooked through. Flip them occasionally to ensure even browning. This typically takes about 5-7 minutes per side.
Step 10
The beautifully browned tofu steaks are delicious on their own, perhaps with a simple soy sauce dip! But today, we’re going to elevate them with a special gochujang sauce.
Step 11
In a separate small pan or pot, combine the gochujang, ketchup, oligosaccharide, 2-3 tablespoons of water, oyster sauce, and plum extract. Bring to a boil over medium-high heat, stirring constantly. Once it starts boiling, reduce the heat to low and simmer until the sauce thickens to your desired consistency. This will create a flavorful gochujang sauce.
Step 12
Arrange the perfectly cooked tofu steaks on a plate. Generously drizzle the warm, thickened gochujang sauce over the top. For a final touch, sprinkle some pine nuts for garnish. Your impressive Gochujang Tofu Steak is now ready to be enjoyed as a satisfying meal or a delicious appetizer!
