Crispy Korean Tofu
TM5 TM6

Crispy Korean Tofu

5.0 (7 ratings)

Ingredients

Tofu Batter

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

Sauce

  • 5 garlic cloves
  • 10 g fresh root ginger, peeled, cut in round slices (2 mm)
  • 60 g light brown sugar
  • 60 g rice vinegar
  • 60 g agave syrup
  • 30 - 50 g Korean chilli paste (gochujang), to taste
  • 30 g tomato ketchup
  • 20 g sesame oil
  • 20 g dark soy sauce

Rice and Broccoli

  • 1000 g water
  • 1 ½ tsp fine sea salt
  • 300 g white long grain rice
  • 350 g broccoli florets (approx. 1 head)

Tofu

  • vegetable oil, for frying
  • 400 g firm tofu, pressed for 30 minutes (see tip) then diced (2 cm)
  • sesame seeds, for garnishing
  • 2 spring onions, thinly sliced (5 mm), for garnishing

Nutrition
per 1 portion
Calories
3791 kJ / 900 kcal
Protein
30 g
Carbohydrates
135 g
Fat
24 g

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