Gochujang Glazed Tofu Steaks with Sesame Spinach

Instructions

1. 1

   Press the tofu to remove excess water. You can do this by wrapping it in paper towels and placing a heavy object on top for at least 15 minutes, or using a tofu press.

   ~15 min
2. 2

   While the tofu is pressing, prepare the glaze. In a medium bowl, whisk together gochujang, soy sauce, honey or maple syrup, rice vinegar, sesame oil, and minced garlic until well combined.

   ~3 min
3. 3

   Once pressed, slice the tofu into 2-3 thick "steaks" (about 1 inch thick). Pat them dry with paper towels.

   ~2 min
4. 4

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu steaks and sear for about 3-4 minutes per side, until golden brown and slightly crispy.

   ~8 min
5. 5

   Reduce the heat to medium. Pour the prepared gochujang glaze over the tofu in the skillet. Gently toss or spoon the glaze over the tofu, ensuring each steak is evenly coated. Let it simmer for 2-3 minutes, allowing the glaze to thicken and caramelize.

   ~4 min
6. 6

   In the same skillet (or a separate one if preferred), add the remaining 1 tablespoon of vegetable oil over medium heat. Add the fresh spinach and cook, stirring, until it just begins to wilt, about 1-2 minutes.

   ~3 min
7. 7

   Season the wilted spinach with a pinch of salt (optional) and sprinkle with toasted sesame seeds. Stir to combine.

   ~1 min
8. 8

   Serve the gochujang glazed tofu steaks immediately alongside the sesame spinach. You can drizzle any extra glaze from the pan over the tofu.