Crispy Korean tofu

Tofu coating

• 160 g almond milk
• 120 g cornflour
• 80 g plain flour
• 1 tsp garlic powder
• 1 tsp sea salt
• ¼ tsp ground black pepper

Sauce

• 5 garlic cloves
• 10 g fresh ginger
• 60 g light brown sugar
• 60 g rice wine vinegar
• 60 g pure maple syrup
• 30 - 50 g Korean chilli paste (gochujang), to taste ( see Tips)
• 30 g ketchup (see Tips)
• 20 g sesame oil
• 20 g dark soy sauce

Rice and broccoli

• 1000 g water
• 1 ½ tsp sea salt
• 200 g long grain white rice
• 350 g broccoli florets

Tofu

• 1000 - 1500 g vegetable oil, to deep fry
• 400 g firm tofu, pressed for 30 minutes, then cut into cubes (2 cm - see Tips)
• sesame seeds, to garnish
• 2 spring onions/shallots, cut into slices (5 mm), to garnish