Sticky Crispy Korean Tofu

Ingredients

  • Tofu: 2 blocks pressed, I used tofooco extra large block
  • Corn flour: 3 T
  • Panko: 3 T
  • Salt: 1 t
  • Sesame Oil for shallow frying or baking
  • For marinade
  • Gochujang paste: 2 T
  • Soya sause or tamari: 1 T
  • Sriracha: 1 T
  • Sesame oil: 2 T
  • For sauce
  • Gochujang paste: 2 T
  • Soya sause or tamari: 1 T
  • Sriracha: 1 T
  • Xylitol/sugar: 1/2 T
  • Water: 1/2 C

Preparation

  1. Cut pressed tofu in cubes and marinate overnight in the listed ingredients

  2. Mix together cornflour salt and panko in a bowl. Roll each piece piece of tofu in the mixture to coat and fry in oil till crispy. Alternately you can bake tofu in a preheated oven at 180C for 20-30 minutes

  3. Mix all the listed ingredient for sauce together. Heat sesame oil in pan and add sauce to it. Cook on a medium heat till sauce comes to a simmer and thicken. Add crispy tofu pieces to the sauce and gently mix to cover all sides

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