Gochujang Shrimp and Tofu
Gochujang is a Korean chili paste. Its sweet, savory, and spicy! The flavor is so unique and one of a kind. It is very versatile and works well with every protein. Here I used it as a base in a stew with some shrimp and tofu and OH MY…it was delicious! The tofu does a great job absorbing all the different tangs. Serve it up with a big refreshing salad to help balance the seasonings and use the stew as the salad dressing, or serve it up traditional over a bed of rice!! YUM.
What you’ll need:
block of tofu
1-2lbs large shrimp
1 T gochujang
1 T honey
1 tsp sesame oil
1 T ponzu
1 T chicken bullion mixed with 1/3 cup water
1 tsp corn starch
furikake
5 large garlic cloves
gochugaru or your favorite chili powder
salt and pepper to taste
Instructions:
Start off by rinsing and patting dry shrimp
Season shrimp with salt, pepper, gochujang, honey, sesame oil, and ponzu. Set aside.
Prepare tofu block by squeezing excess liquid out and cut into bite sized pieces. Set aside.
Chop garlic cloves into small pieces
To a medium-hot cast iron skillet, add 1 tsp olive oil
Sautee garlic cloves for 30 seconds or until fragrant
Add marinated shrimp and stir fry for about 30 seconds-1 minute.
Once shrimp is halfway cooked, add in tofu pieces
To 1/4 cup of water, add 1 T chicken bullion and cornstarch. mix well .
Add in water chicken bullion cornstarch mixture to skillet and combine well with shrimp and tofu
Let simmer on low for about 2-3 more minutes until shrimp is cooked though and sauce thickens
Top off with furkikake and gochugaru( or your fav chili powder)
Enjoy right away, or keep refrigerated for up to 2 days!
