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    Home » summer

    Blackberry Gochujang Tofu

    Published: Aug 1, 2023 by Richa 22 Comments

    Jump to Recipe   Print Recipe

    Liven up your dinner rut with this easy 1 Pan 30 minute Blackberry Gochujang Tofu recipe – sweet, sour, fruity and spicy homemade takeout deliciousness! Served with rice, this one makes for a fantastic weeknight dinner. Try it tonight!

    blackberry glazed tofu served over rice sprinkled with sesame seeds

    Coming at you with a refreshing, unusual but delicious tofu recipe that will turn into a favorite in no time at all. Blackberry Gochujang Tofu. Pan-fried crispy tofu, coated with a sticky, spicy & sweet blackberry glaze! This is a true flavor bomb and thanks to the blackberry it has a beautiful deep purple color. Pluck those blackberries and make this easy sauce!

    a bowl of blackberry gochujang tofu served over rice

    Korean chili paste gochujang adds some heat to the glaze while maple syrup helps intensify the natural sweetness of the blackberries.  A small amount of cornstarch helps thicken the glaze while simmering.

    overhead shot of blackberry gochujang sprinkled with sesame seeds and chopped green onions

    You will love the slight tartness the berries add to the glaze! Serve this with rice or cauliflower rice or make lettuce wraps.

    a bowl with blackberry gochujang served over rice

    More tofu recipes:

    Malaysian Tofu Curry

    Honey Chilli Tofu

    Sesame Crusted Tofu Bowls

    Sweet Sour Tofu Veggie Stir Fry

    Recipe Card

    Print Recipe
    5 from 11 votes

    Blackberry Gochujang Glazed Tofu

    Liven up your dinner rut with with Blackberry Gochujang Tofu recioe - sweet, sour, fruity and spicy! Served with rice this one makes for a fantastic weeknight dinner. Try it tonight. 
    Course: Main Course
    Cuisine: American
    Keyword: blackberry glazed tofu
    Servings: 2
    Calories: 190kcal
    Author: Vegan Richa

    Ingredients

    For the tofu:

    • 7 ounces (198.45 g) firm or extra firm tofu pressed for at least 15 minutes then cubed
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 - 1.5 tablespoons cornstarch
    • 2 teaspoons oil

    For the sauce:

    • 3 tablespoons blackberry puree or 1/3 cup blackberry juice
    • 1 tablespoon gochujang
    • 2 cloves of garlic minced
    • 1.5 tablespoon maple syrup, less or more to preference
    • 2 teaspoons balsamic vinegar or use soy sauce/tamari

    To garnish:

    • Green onions, sesame seeds

    Instructions

    • Press and cube the tofu and add it to a bowl. Add salt, black pepper, and cornstarch and toss well to coat.
    • Heat up a large skillet over medium-high heat and add 2 teaspoon oil. Once the oil is hot, add the tofu and cook until it is crisp. Flip the tofu after 3 minutes or so and continue to cook until is golden on most of the edges. This will take anywhere from 7-10 minutes depending on your pan.
      Alternatively bake the tofu at 400 deg F(205c) for 15-20 mins and use. **
    • Then add the blackberry puree or juice, gochujang, garlic, maple syrup, and balsamic vinegar in the center of the skillet. Mix really well. The mixture will start to bubble immediately as the pan is very hot.
    • Make sure to mix the gochujang into the blackberry and maple syrup mixture very well.
    • Toss the tofu in the sauce to coat. Once the mixture has thickened, 1 minute or so, take the pan off the heat. If the sauce isn’t thickening enough, add 1/2 teaspoon cornstarch mixed in 1 tbsp water and bring to a boil.
    • Serve this tofu over rice or some greens topped with chopped green onions and sesame seeds. Or add to lettuce wraps!
      Store refrigerated for upto 3 days.

    Notes

    This recipe is Nutfree. It is gluten-free with gluten-free Gochujang 
    To make black berry purée, blend ripe blackberries, then strain through a large mesh strainer and use. If you are ok with blackberry seeds then no need to strain! 
    ** Bake on parchment lined sheet or in a greased baking dish. You can add all the sauce ingredients mixed in bowl to the baking dish and toss the tofu to coat, then bake for another 10 mins to thicken the glaze. 

    Nutrition

    Nutrition Facts
    Blackberry Gochujang Glazed Tofu
    Amount Per Serving
    Calories 190 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 1g6%
    Sodium 300mg13%
    Potassium 96mg3%
    Carbohydrates 17g6%
    Fiber 2g8%
    Sugar 7g8%
    Protein 11g22%
    Vitamin A 56IU1%
    Vitamin C 6mg7%
    Calcium 164mg16%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • for the tofu, we need firm or extra firm tofu, pressed for at least 15 minutes and then cubed
    • before pan-frying the tofu, we coat it with salt, pepper and cornstarch
    • for the sauce, we mix blackberry puree with gochujang, garlic, maple syrup and balsamic vinegar. Balsamic compliments the blackberry flavor, use soy sauce for variation

    Tips:

    • fry the tofu in a quality non-stick pan coated with a small amount of oil. Don’t touch the tofu once it hits the pan! Let it fry until they form a layer of golden crust. This makes them easier to flip and cook
    • if you cannot find gochujang, you can use sambal oelek instead
    • this recipe is Nutfree. Use gluten-free Gochujang to make gluten-free

    How to make Blackberry Gochujang Tofu:

    ingredients needed for making blackberry gochujang tofu

    Press and cube the tofu and add it to a bowl. Add salt, black pepper, and cornstarch and toss well to coat.


    tofu cubes in a small bowl

    Heat up a large skillet over medium-high heat and add 2 tsp oil. Once the oil is hot add the tofu and cook until it is crisp on most of the edges.

    seasoned tofu cubes being fried in a pan

    Flip the tofu after 3 minutes or so and continue to cook until is golden on most of the edges. This will take anywhere from 7-10 minutes depending on your pan.

    coated tofu being fried in a pan until crispy

    Then add the blackberry puree or juice, gochujang, garlic, maple syrup, and balsamic vinegar in the center of the skillet. Mix really well. The mixture will start to bubble immediately as the pan is very hot.

    fried tofu cubes being coated in blackberry sauce in a pan

    Make sure to mix the gochujang into the blackberry and maple syrup mixture very well.
    Toss the tofu in the sauce to coat. Once the mixture has thickened, around 1 minute take the pan off the heat.

    Serve this tofu over rice or some greens topped with chopped green onions , sesame seeds. Or make lettuce wraps!

    tofu cubes being coated in blackberry sauce in a pan

    a small bowl of vegan blackberry gochujang tofu served over rice

    Storage

    Store refrigerated for upto 3 days. reheat in the skillet or microwave and serve.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Kristin

      August 29, 2023 at 4:17 pm

      5 stars
      Just made this because we had some leftover blackberries. It was easy and tastes super delicious! Will definitely make again! I will strain the blended blackberries next time because the seeds didn’t break down as much as I thought they would.

      Reply
      • Vegan Richa Support

        September 01, 2023 at 9:41 am

        🙂 glad you enjoyed, and thank you for the feedback!

        Reply
    2. Sue

      August 20, 2023 at 6:55 am

      5 stars
      I was out of blackberries, so I used pureed strawberries, which I cooked down a bit before adding rest of sauce ingredients. It was terrific! Thanks Richa.

      Reply
      • Richa

        August 20, 2023 at 10:20 am

        Awesome!!

        Reply
    3. Waylon

      August 08, 2023 at 8:59 pm

      5 stars
      Loved this! So did my three daughters – served in lettuce cups

      I didn’t strain the blackberries either — just added to high speed blender for a solid two minutes. End up very smooth that way.

      Reply
      • Richa

        August 08, 2023 at 10:35 pm

        Yayyyy

        Reply
    4. Suzanne

      August 08, 2023 at 1:10 pm

      5 stars
      I just cooked this tonight having found a load of blackberries on the path outside. It tasted amazing, gonna make it again while there are still blackberries around. I didn’t have maple syrup so used brown sugar. I also just heated up the blackberries a bit and mashed them up then mixed all the sauce ingredients up before adding to the tofu pan. I used a mix of soy sauce and balsamic where the recipe says use either. The result was really yummy!

      Reply
      • Vegan Richa Support

        August 10, 2023 at 7:30 pm

        awesome! glad you enjoyed!

        Reply
    5. Sue

      August 08, 2023 at 7:20 am

      5 stars
      This glazed tofu is amazing! Roasted the tofu in a hot oven for 15 minutes. Then threw them into the glaze before returning to the oven for 8 more minutes. We all loved it! Thanks Richa!

      Reply
      • Vegan Richa Support

        August 10, 2023 at 7:30 pm

        yay! thank you! glad you enjoyed

        Reply
    6. Ellen Lederman

      August 03, 2023 at 3:45 pm

      5 stars
      Made this for dinner. My taste buds are doing the happy dance! I will make it frequently. So easy to make and full of flavor. And unique. Had to use sambal Olek..I didn’t realize I was out of gochujang. Didn’t strain the puree..after all, I eat the seeds when I eat whole blackberries, so just more fiber. Served it with a side dish of mushrooms with basil, since I had to use those two up. Thank you for helping me rediscover my love of cooking..and eating!

      Reply
      • Richa

        August 03, 2023 at 10:18 pm

        Awesome! And so glad to see you back

        Reply
    7. Joellen Papworth

      August 03, 2023 at 8:59 am

      5 stars
      I picked fresh blackberries to make this amazing tofu. The flavor was so good. Just a hint of sweetness to go with the gochujang which carries the heat. I did air fry my tofu instead of pan fry .
      Next time I will try with tempeh. Maybe skewers on the grill?

      Reply
      • Richa

        August 03, 2023 at 9:06 am

        Yay! Yes, steam the tempeh in broth. Make the sauce and thicken it a bit, then brush and grill. Brush a few times in between for a nice thick glaze

        Reply
    8. Jill

      August 02, 2023 at 8:19 pm

      5 stars
      This was so unique and delicious! The blackberries complement the gochugang so well.

      Reply
      • Vegan Richa Support

        August 10, 2023 at 7:38 pm

        thank you for trying! glad you enjoyed!

        Reply
    9. Nikki

      August 02, 2023 at 2:57 pm

      5 stars
      this was awesome. i wasn’t sure if it would be too sweet for me, and i will probably try soy sauce in place of balsamic next time to get a little more saltiness but I still loved it and we both scarfed it up. The color is next level. I needed a new tofu dish in my rotation and so glad to add this as well as a unique recipe that uses gochujang. thank you!

      Reply
      • Richa

        August 03, 2023 at 9:08 am

        Awesome! Yes use soy sauce or a sprinkle of salt. Either will work!

        Reply
    10. Gary Bagnall

      August 02, 2023 at 4:40 am

      Looks like a great recipe. I am going to try it this week. Could I use mulberries instead of blackberries?

      Reply
      • Vegan Richa Support

        August 17, 2023 at 10:42 pm

        of course!

        Reply
    11. Ellen Lederman

      August 01, 2023 at 11:43 am

      I always laugh at people who post before they make a recipe, but I can’t help myself! This sounds so flavorful and easy to make. And so unique..blackberries and gochujang…who would have thought to combine them? You! I can’t wait to make it but have a few other things to use up first, like your okra and onions, which is also amazing.

      Reply
      • Richa

        August 31, 2023 at 10:54 pm

        It is amazing!

        Reply

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