Gochujang Glaze: Salmon & Tofu
A vibrant and flavorful dish featuring the beloved Korean chili paste, Gochujang, glazed over tender salmon or firm tofu, offering a perfect balance of sweet, savory, and spicy notes.
Ingredients
- 4 ounce salmon fillets OR 1 (14-ounce) block extra-firm tofu
- 2 tablespoons Gochujang Korean chili paste
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 clove garlic minced
- 1 teaspoon fresh ginger grated (optional)
- 1 teaspoon rice vinegar
- - Salt and black pepper
- - Sesame seeds
- - Chopped green onions
Instructions
- Prepare the Protein: Pat salmon fillets dry. If using tofu, press out excess water, then cut into 1-inch cubes. Season lightly with salt and pepper.
- Make the Glaze: In a small bowl, whisk together Gochujang, soy sauce, sesame oil, honey, minced garlic, grated ginger (if using), and rice vinegar until smooth.
- Cook Salmon: Heat 1 tablespoon of cooking oil in a non-stick skillet over medium-high heat. Sear salmon skin-side down for 4-5 minutes, then flip. Brush liberally with the Gochujang glaze. Cook for another 3-5 minutes, or until cooked to your desired doneness, brushing with more glaze as it cooks.
- Cook Tofu: Heat 1 tablespoon of cooking oil in a non-stick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden brown on all sides (about 8-10 minutes). Reduce heat to medium, add the Gochujang glaze, and toss to coat the tofu evenly. Cook for another 2-3 minutes until the glaze thickens slightly.
- Serve: Garnish with sesame seeds and chopped green onions. Serve immediately with steamed rice and your favorite vegetables.
Notes
Serve with steamed jasmine rice, sautéed bok choy, or a fresh cucumber salad. For extra heat, add a pinch of red pepper flakes to the glaze. For a vegetarian option, ensure honey is replaced with maple syrup. The glaze can also be used on chicken or shrimp.