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Crispy Gochujang Tofu
50 Min.Für 4Nutri-Score C€€
C
50 Min.
50 Min.Crispy Gochujang Tofu
rezept von
sarahsvegankitchen
@sarahsvegankitchen
2 Rezepte
2 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
firm tofu (frozen, defrosted and pressed, torn into irregular pieces)Frischeprodukte800 g
neutral oilVorräte30 ml
saltGewürze3 g
black pepper (ground)Gewürze1 g
onion powderGewürze4 g
garlic powderGewürze4 g- cornstarch (or potato starch)Vorräte30 g
- gochujangVorräte60 g
- mirinVorräte45 ml
soy sauceVorräte30 ml- ketchupVorräte30 g
- brown sugarVorräte20 g
- rice vinegarVorräte15 ml
garlic (minced)Obst & Gemüse6 Stücke
waterAndere60 ml- toasted sesame oilVorräte10 ml
scallions (sliced)Obst & Gemüse3 Stücke
toasted sesame seeds (toasted)Nüsse & Samen10 g
pro Portion
Nährwerte
286kcal
- Kohlenhydrate
- 20 g
- Eiweiß
- 17 g
- Fett
- 16 g
was Sie verwenden
Utensilien
Backofen
Backblech
Rührschüssel
Stielkasserolle
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the tofu
- If you can, freeze the tofu and let it defrost to get a chewier texture.
- Press out the excess water, then tear the tofu into irregular bite-sized pieces.
- Schritt 2
Coat the tofu
- Toss the tofu with the oil, salt, pepper, onion powder and garlic powder.
- Sprinkle over the cornstarch and toss until every piece is evenly coated.
- Schritt 3
Bake until crispy
- Spread the tofu on a baking tray in a single layer.
- Bake at 200 °C until super crispy and golden brown, turning halfway.
- Schritt 4
Make the gochujang sauce
- Combine the gochujang, mirin, soy sauce, ketchup, brown sugar, rice vinegar and garlic in a saucepan.
- Add a splash of water and simmer for a few minutes until thickened.
- Schritt 5
Toss and finish
- Toss the crispy baked tofu in the sauce until well coated.
- Finish with toasted sesame oil and sliced scallions.
- Schritt 6
Serve
- Serve with steamed rice and vegetables.
- Sprinkle with toasted sesame seeds for extra crunch and nutty flavor.
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