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Crispy Tofu in Korean Sauce

20 min. | 532 kcal | easy |
Spicy, Express, Vegetarian
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1. Setup Cut the spring onions into sections, then slice lengthwise very thinly. Place in a bowl of water to make green onion curls. Chop the garlic and the ginger. Cut the cucumber into long slices.
2. Cook the rice Bring a saucepan with 1.5 2P | 2 3P cups of water to a boil. Add the rice, cover and cook over low heat for 10-12 minutes.
3. Fry the tofu In a deep skillet, on medium-high heat, add a generous drizzle of oil. in a bowl, break the tofu appart into bite size pieces. Mix with the corn starch and season with salt and pepper. Once the oil is hot, fry the tofu pieces for 7-8 minutes or until crispy. Remove from the pan and put on a paper towel.
4. Make the sauce In a bowl, mix the gochujang paste, the ketchup, the garlic, the ginger, the soy sauce, the sesame oil and 10 2P | 15 3P ml of sugar. The gochujang paste is spicy. If kids are not used to it, add it gradually to the sauce, to taste.
5. Assemble Remove the oil from the pan and put the tofu pieces back in the pan and mix in with the sauce. Add the sesame seeds and mix well.
300 g Tofu
20 ml Soy Sauce
30 ml Ketchup
30 ml Gochujang
1 unit Garlic Clove(s)
1 unit Ginger
15 ml Sesame Oil
15 ml Grilled Sesame Seeds
60 ml Cornstarch
140 g Basmati Rice
2 unit Green Onion(s)
0.5 unit English Cucumber(s)
What you need Bowl, pan, pot, paper towel.
532 kcal
% daily value
% daily value
carbohydrate 45g
fat 32g
cholesterol 0mg
fiber 4g
protein 20g
saturated 4g
sodium 792mg
sugar 12g
trans 0g