Plato principal
Crispy Gochujang Tofu
50 minPara 4Nutri-Score C€€
C
50 min
50 minCrispy Gochujang Tofu
receta de
sarahsvegankitchen
@sarahsvegankitchen
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
firm tofu (frozen, defrosted and pressed, torn into irregular pieces)Fresco800 g
neutral oilDespensa30 ml
saltEspecias3 g
black pepper (ground)Especias1 g
onion powderEspecias4 g
garlic powderEspecias4 g- cornstarch (or potato starch)Despensa30 g
- gochujangDespensa60 g
- mirinDespensa45 ml
soy sauceDespensa30 ml- ketchupDespensa30 g
- brown sugarDespensa20 g
- rice vinegarDespensa15 ml
garlic (minced)Frutas y verduras6 piezas
waterOtro60 ml- toasted sesame oilDespensa10 ml
scallions (sliced)Frutas y verduras3 piezas
toasted sesame seeds (toasted)Frutos secos y semillas10 g
por ración
Nutrición
286kcal
- Carbohidratos
- 20 g
- Proteínas
- 17 g
- Grasas
- 16 g
lo que usará
Utensilios
Horno
Bandeja de horno
Bol
Cazo
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 5
Toss and finish
- Toss the crispy baked tofu in the sauce until well coated.
- Finish with toasted sesame oil and sliced scallions.
- Paso 6
Serve
- Serve with steamed rice and vegetables.
- Sprinkle with toasted sesame seeds for extra crunch and nutty flavor.
las más cocinadas primero