006: AIR FRYER: GOCHUJANG TOFU KEBAB

🌶️ Gochujang Tofu Kebab — The Streetlight Flame Scroll

Archetype: The Streetlight Flame — neon heat, city-sweet umami, joy in motion.

💡 Why This Works

Gochujang’s fermented depth turns molten in the air fryer: a sticky-lacquer glaze hugs crisp tofu edges, giving BBQ-night vibes with weeknight ease.

⚡ Energy & Time

• Active: 10–12 min • Total: 25–40 min (incl. press/marinate)
• Effort: Low (RPE 4/10)
• Gear: Air fryer (default), skewers optional, small saucepan

🎭 Flavor & Mood

Smoky-sweet heat, sesame glow, midnight market energy.

🥣 What It Is

Firm tofu cubes, lightly crisped, glazed in gochujang–soy–garlic sauce, then set in the fryer for a glossy crimson finish.

🧾 Ingredients (serves 2)

• Tofu: 14 oz (400 g) firm tofu, pressed 20–30 min, cut into 1 in / 2.5 cm cubes
• Crisp Coat: 1 tsp (5 ml) oil • 1–1½ tsp (3–5 g) cornstarch • ¼ tsp salt • black pepper
• Gochujang Glaze: 1½ tbsp gochujang • 1 tbsp (15 ml) soy sauce • 1 tbsp (15 ml) rice vinegar • 1–1½ tbsp (12–18 g) honey or maple • 1 tsp (5 ml) toasted sesame oil • 1 tsp grated garlic • ½ tsp grated ginger
• Finish: Toasted sesame seeds • sliced scallions • lime wedge (optional)
• Veg (optional): Bell pepper chunks • red onion petals • zucchini rounds for skewers

✍️ Method (Air Fryer default)

1. Prep & coat: Pat tofu dry. Toss with oil, cornstarch, salt, pepper until thinly coated. Skewer with veg if desired.
2. Air fry (crisp): Preheat to 380°F / 193°C for 3 min. Arrange in a single layer on parchment/foil sling. Cook 10–12 min, shaking/turning at 6 min, until edges are lightly golden.
3. Make glaze: Whisk gochujang, soy, vinegar, honey/maple, garlic, ginger in a small pan over low heat 1–2 min until glossy; stir in sesame oil. Too thick? Add 1–2 tsp hot water.
4. Glaze & set: Toss hot tofu in glaze, then return to fryer 1–2 min to lacquer.
5. Serve: Sprinkle sesame + scallion; add a squeeze of lime if you like. Eat hot.

🌿 Maker’s Notes

• Heat control: More gochujang = more kick; add chili flakes for extra fire.
• Extra char: Finish 1 min at 400°F / 205°C for deeper caramel edges.
• Other devices: Oven 425°F / 220°C 15–18 min (flip once), toss in glaze, broil 30–60 sec. Grill med-high 8–10 min, then brush glaze and sear 30 sec per side.

📦 Storage & Reheat

• Refrigerate up to 2 days. Reheat 350°F / 175°C for 3–4 min; brush a touch of glaze to revive shine.

📜 Lore / Origin

Gochujang is Seoul’s night-fire: fermented sweetness, chili warmth, streetlight gleam. Here the air plays grill—quick, bright, electric.

🌺 Benefits

• Plant protein: steady, satisfying fuel
• Low-oil caramelization: lacquer without deep frying
• Craveable ritual: bold flavor, minimal effort

🧭 Self-Score to 100

• Flavor Balance: 20/20
• Ease & Gadget Efficiency: 20/20
• Texture & Authenticity: 20/20
• Time & Cleanup: 20/20
• Mythic Resonance: 20/20

Total: 100/100 — Crimson lacquer, city heat.