Crispy Korean tofu

Crispy Korean tofu

4.7 287 ratings

Prep. 40 min

Total 1 h 20 min

4 portions

Ingredients

Tofu coating

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

Sauce

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

Rice and broccoli

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

Tofu

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

Difficulty

medium

Nutrition per 1 portion

Sodium 1072.2 mg

Protein 21.7 g

Calories 3147 kJ / 749.3 kcal

Fat 30.7 g

Fibre 10.5 g

Saturated Fat 3.9 g

Carbohydrates 98.4 g

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