Plat
Crispy Gochujang Tofu
50 minPour 4Nutri-Score C€€
C
50 min
50 minCrispy Gochujang Tofu
recette de
sarahsvegankitchen
@sarahsvegankitchen
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
firm tofu (frozen, defrosted and pressed, torn into irregular pieces)Produits frais800 g
neutral oilÉpicerie30 ml
saltÉpices3 g
black pepper (ground)Épices1 g
onion powderÉpices4 g
garlic powderÉpices4 g- cornstarch (or potato starch)Épicerie30 g
- gochujangÉpicerie60 g
- mirinÉpicerie45 ml
soy sauceÉpicerie30 ml- ketchupÉpicerie30 g
- brown sugarÉpicerie20 g
- rice vinegarÉpicerie15 ml
garlic (minced)Fruits et légumes6 morceaux
waterAutres60 ml- toasted sesame oilÉpicerie10 ml
scallions (sliced)Fruits et légumes3 morceaux
toasted sesame seeds (toasted)Fruits à coque et graines10 g
par portion
Nutrition
286kcal
- Glucides
- 20 g
- Protéines
- 17 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Saladier
Casserole
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Toss and finish
- Toss the crispy baked tofu in the sauce until well coated.
- Finish with toasted sesame oil and sliced scallions.
- Étape 6
Serve
- Serve with steamed rice and vegetables.
- Sprinkle with toasted sesame seeds for extra crunch and nutty flavor.
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