Fresno Tofu Pb Gc Recipe
sticky korean sauce, marinated smashed cucumbers, pickled fresno peppers, sesame seeds
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Korean Sauce
Method
Preparation
Prepare the Tofu
Press the firm tofu to remove excess moisture. Cut it into bite-sized cubes and set aside.
Marinate the Cucumbers
Smash the cucumbers lightly with a rolling pin and slice them. Mix with salt and let them sit for 10 minutes. Rinse and drain.
Pickle the Fresno Peppers
Slice the Fresno peppers and soak them in a mixture of rice vinegar and a pinch of sugar for about 15 minutes.
Cooking
Make the Korean Sauce
In a bowl, whisk together soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and ginger.
Cook the Tofu
In a non-stick skillet, heat a tablespoon of oil over medium heat. Add the tofu cubes and cook until golden brown on all sides. Pour the Korean sauce over the tofu and cook for an additional 5 minutes, allowing it to thicken.
Assembly
Serve
In a serving bowl, layer the marinated cucumbers, topped with the sticky tofu. Garnish with pickled Fresno peppers and sprinkle sesame seeds on top.