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Crispy Korean Tofu

Crispy Korean Tofu
5.0 2 ratings
Prep. 40 min
Total 1 h 20 min
2 portions
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Ingredients

Tofu Batter
  • almond milk
    80 g
  • cornflour
    60 g
  • plain flour
    40 g
  • garlic powder
    ½ tsp
  • fine sea salt
    ½ tsp
  • ground black pepper
    ¼ tsp
Sauce
  • garlic cloves
    3
  • fresh root ginger peeled, cut in round slices (2 mm)
    5 g
  • light brown sugar
    30 g
  • rice vinegar
    30 g
  • agave syrup
    30 g
  • Korean chilli paste (gochujang) to taste
    15 - 25 g
  • tomato ketchup
    15 g
  • sesame oil
    10 g
  • dark soy sauce
    10 g
Rice and Broccoli
  • water
    1000 g
  • fine sea salt
    1 ½ tsp
  • white long grain rice
    150 g
  • broccoli florets
    180 g
Tofu
  • firm tofu pressed for 30 minutes (see tip) then diced (2 cm)
    200 g
  • vegetable oil for frying
  • spring onion thinly sliced (5 mm), for garnishing
    1
  • sesame seeds for garnishing

Difficulty

medium

Nutrition per 1 portion

Sodium 2352.6 mg
Protein 27.3 g
Calories 2863.4 kJ / 684.4 kcal
Fat 15.9 g
Fibre 5 g
Saturated Fat 2.5 g
Carbohydrates 112.6 g

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korean cuisine 9 Recipes
UK and Ireland

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