Crispy Korean tofu
TM6 TM5

Crispy Korean tofu

4.9 (15 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
3147 kJ / 749.3 kcal
Protein
21.7 g
Carbohydrates
98.4 g
Fat
30.7 g
Saturated Fat
3.9 g
Fibre
10.5 g
Sodium
1072.2 mg

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