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Korean Popcorn Tofu
Plat

Korean Popcorn Tofu

25 minPour 2Nutri-Score C€€
par @itsvegansis32 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • firm tofu (pressed and torn into chunks by hand)Produits frais400 g
  • soy sauce (for seasoning the tofu)Épicerie15 ml
  • garlic powderÉpices3 g
  • ginger powderÉpices2 g
  • cornstarch (for coating the tofu)Épicerie40 g
  • ketchupÉpicerie30 ml
  • rice vinegarÉpicerie15 ml
  • sesame oilÉpicerie10 ml
  • gochujangÉpicerie20 g
  • soy sauce (for the sauce)Épicerie15 ml
  • sugarÉpicerie10 g
  • cornstarch (for the sauce)Épicerie5 g
  • waterAutres60 ml
  • white cabbage (finely shredded)Fruits et légumes150 g
  • microwaveable rice (heated)Céréales250 g

par portion

Nutrition

548kcal

Glucides
65 g
Protéines
36 g
Lipides
16 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Friteuse à air
  • Saladier
  • Poêle

pas à pas

Préparation

  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.
    Étape 1

  2. Coat with cornstarch

    • Add the cornstarch and toss quickly until the tofu is evenly coated.
    Étape 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.
    Étape 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.
    Étape 4

  5. Coat the tofu in the sauce

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

  6. Make the cabbage salad

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

  7. Serve

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