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Korean Popcorn Tofu
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Korean Popcorn Tofu

25 Min.Für 2Nutri-Score C€€
von @itsvegansis32 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

2 Personen
  • firm tofu (pressed and torn into chunks by hand)Frischeprodukte400 g
  • soy sauce (for seasoning the tofu)Vorräte15 ml
  • garlic powderGewürze3 g
  • ginger powderGewürze2 g
  • cornstarch (for coating the tofu)Vorräte40 g
  • ketchupVorräte30 ml
  • rice vinegarVorräte15 ml
  • sesame oilVorräte10 ml
  • gochujangVorräte20 g
  • soy sauce (for the sauce)Vorräte15 ml
  • sugarVorräte10 g
  • cornstarch (for the sauce)Vorräte5 g
  • waterAndere60 ml
  • white cabbage (finely shredded)Obst & Gemüse150 g
  • microwaveable rice (heated)Getreide250 g

pro Portion

Nährwerte

548kcal

Kohlenhydrate
65 g
Eiweiß
36 g
Fett
16 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Heißluftfritteuse
  • Rührschüssel
  • Bratpfanne

Schritt für Schritt

Zubereitung

  1. Tear and season the tofu

    • Tear the tofu into chunks with your hands; more surface area means more crispiness.
    • Season with soy sauce, garlic powder and ginger powder.
    Schritt 1

  2. Coat with cornstarch

    • Add the cornstarch and toss quickly until the tofu is evenly coated.
    Schritt 2

  3. Air fry the tofu

    • Place the coated tofu in the air fryer basket in a single layer.
    • Air fry until golden and crispy, shaking the basket halfway.
    Schritt 3

  4. Make the sauce

    • Mix ketchup, rice vinegar, sesame oil, gochujang, soy sauce, sugar, cornstarch and water in a bowl.
    • Pour into a pan and let it thicken over medium heat.
    Schritt 4

  5. Coat the tofu in the sauce

    • Add the crispy tofu to the thickened sauce and toss until sticky and glazed.
    Schritt 5

  6. Make the cabbage salad

    • Toss the shredded cabbage into a quick salad.
    Schritt 6

  7. Serve

    • Serve the popcorn tofu with the cabbage salad and heated microwave rice.
    Schritt 7
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