Skip to content
Menu
Korean Popcorn Tofu
Main

Korean Popcorn Tofu

25 minServes 2Nutri-Score C€€
from @itsvegansis32 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • firm tofu (pressed and torn into chunks by hand)Fresh400 g
  • soy sauce (for seasoning the tofu)Pantry15 ml
  • garlic powderSpices3 g
  • ginger powderSpices2 g
  • cornstarch (for coating the tofu)Pantry40 g
  • ketchupPantry30 ml
  • rice vinegarPantry15 ml
  • sesame oilPantry10 ml
  • gochujangPantry20 g
  • soy sauce (for the sauce)Pantry15 ml
  • sugarPantry10 g
  • cornstarch (for the sauce)Pantry5 g
  • waterOther60 ml
  • white cabbage (finely shredded)Produce150 g
  • microwaveable rice (heated)Grains250 g

per serving

Nutrition

548kcal

Carbs
65 g
Proteins
36 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Air fryer
  • Mixing bowl
  • Frying pan

step by step

Method

  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.
    Step 1

  2. Coat with cornstarch

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

  5. Coat the tofu in the sauce

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

  6. Make the cabbage salad

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

  7. Serve

    • Serve the popcorn tofu with the cabbage salad and heated microwave rice.
    Step 7
Get Mezze