Vegan Gochujang Tofu is a Korean-inspired dish featuring tofu marinated in a spicy and savory sauce made from gochujang, a fermented chili paste. Here's a basic recipe to make it;

Ingredients;
• 1 block of firm tofu, pressed and cubed
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or another sweetener
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• Optional: sliced green onions and sesame seeds for garnish

Steps to follow;

1 Press the tofu - Wrap the block of tofu in paper towels and place it between two plates. Place a heavy object, like a can or a skillet, on top of the upper plate to press out excess moisture from the tofu. Let it press for about 20-30 minutes.

2 Make the marinade - In a bowl, mix together the gochujang, soy sauce, rice vinegar, maple syrup, minced garlic, and sesame oil until well combined.

3 Marinate the tofu - Once the tofu is pressed, cut it into cubes and place them in a shallow dish or a ziplock bag. Pour the marinade over the tofu, making sure each piece is well coated. Marinate for at least 30 minutes, or ideally overnight in the refrigerator for maximum flavor.

4 Cook the tofu - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Place the marinated tofu cubes on the baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until the tofu is golden and slightly crispy.

5 Garnish and serve - Once the tofu is cooked, you can garnish it with sliced green onions and sesame seeds if desired. Serve the Vegan Gochujang Tofu hot with rice or your favorite grains and steamed vegetables.

Enjoy your spicy and flavorful Vegan Gochujang Tofu!