Gochujang Glazed Tofu & Vegetable Skillet with Creamy Garlic Grits

Gochujang Glazed Tofu & Vegetable Skillet with Creamy Garlic Grits ingredients

• 1 14 oz block, pressed and extra-firm tofu
• 2 tbsp cornstarch
• 3 tbsp vegetable oil
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp low-sodium soy sauce
• 1 tbsp maple syrup or honey
• 1 tbsp rice vinegar
• 1 clove, minced garlic clove
• 0.5 tsp, grated fresh ginger
• 2 tbsp water
• 2 medium, cored and sliced bell peppers (red, yellow, or orange)
• 0.5 medium, thinly sliced yellow onion
• 2 medium, peeled and julie carrots
• 0.5 lb, trimmed and halved green beans
• 1 cup stone-ground grits
• 3 cups water
• 1 cup milk (any kind)
• 2 tbsp butter
• 0.5 tsp garlic powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 cup (optional) shredded cheddar cheese

How to make Gochujang Glazed Tofu & Vegetable Skillet with Creamy Garlic Grits

1. Press your block of extra-firm tofu for at least 30 minutes to remove excess water, then cut it into 1-inch cubes. In a shallow dish, toss the cubed tofu with 2 tablespoons of cornstarch until evenly coated.
2. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the cornstarch-coated tofu in a single layer and cook, turning occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
3. In a small bowl, whisk together 3 tablespoons gochujang, 2 tablespoons low-sodium soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 minced garlic clove, 1/2 teaspoon grated fresh ginger, and 2 tablespoons water to create the glaze. Set aside.
4. In the same skillet (add 1 tablespoon more vegetable oil if needed), add 2 sliced bell peppers, 1/2 thinly sliced yellow onion, 2 julienned carrots, and 1/2 pound trimmed and halved green beans. Sauté over medium-high heat for 7-9 minutes, until the vegetables are tender-crisp.
5. While the vegetables cook, prepare the grits: In a medium saucepan, bring 3 cups water and 1 cup milk to a boil. Slowly whisk in 1 cup stone-ground grits, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, reducing heat to low.
6. Cover the grits and simmer for 20-25 minutes, stirring occasionally to prevent sticking, until thick and creamy. If adding, stir in 2 tablespoons butter and 1/2 cup shredded cheddar cheese until melted and smooth.
7. Return the cooked tofu to the skillet with the sautéed vegetables. Pour the prepared gochujang glaze over the tofu and vegetables.
8. Toss gently to coat everything evenly, cooking for an additional 2-3 minutes until the glaze has thickened and beautifully coats the tofu and vegetables.
9. Taste the glazed tofu and vegetables, adjusting seasoning if necessary. The glaze should be sticky and slightly reduced.
10. Serve the hot gochujang glazed tofu and vegetable skillet immediately alongside generous portions of the creamy garlic grits. Garnish with a sprinkle of fresh green onions if desired for extra color and mild onion flavor.

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