Ingredients
Tofu and Coating
- 1 block (450g/15.8oz) extra firm tofu
- 1 heaped tbsp cornflour
- Salt and pepper, to taste
- 1 tbsp vegetable oil (for frying)
Sauce
- 2 tbsp gochujang paste
- 2 tbsp maple syrup
- 1 tbsp soy sauce (or tamari if gluten free)
- 1 tbsp tomato ketchup
- 1 tbsp rice wine vinegar
- 1 tbsp water
- 1 tsp brown sugar
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- Juice of half a lime
Sides and Garnishes
- 3 spring onions, sliced
- Fresh coriander, roughly chopped
- Sesame seeds
- Basmati rice, cooked
- Broccoli or other green vegetables, steamed
Instructions
- Prepare the tofu: Slice the tofu block in half and then into six strips. Using your hands, gently break each strip into 4-5 chunks approximately 1 inch in size. Alternatively, you can score with a knife or cut into cubes for ease. Breaking tofu helps create a crispier outside texture.
- Coat the tofu: Place the tofu chunks in a bowl and sprinkle with cornflour, salt, and pepper. Toss well until every piece is evenly coated.
- Pan-fry the tofu: Heat 1 tablespoon of vegetable oil in a large skillet or frying pan over medium heat. Add tofu pieces in a single layer, avoiding overcrowding, and fry for 4-5 minutes until golden and crispy all over. Fry in batches if necessary and set aside.
- Make and add the sauce: In a separate bowl, whisk together gochujang paste, maple syrup, soy sauce, tomato ketchup, rice wine vinegar, water, brown sugar, minced garlic, grated ginger, and lime juice until smooth. Pour the sauce over the fried tofu in the pan and cook for about 30 seconds until the sauce thickens and becomes sticky, coating the tofu nicely.
- Prepare sides and garnish: Serve the sauced tofu over cooked basmati rice alongside steamed broccoli or preferred vegetables. Top with sliced spring onions, fresh coriander, and a sprinkle of sesame seeds for added freshness and crunch.
Notes
- For extra crispiness, press the tofu well before breaking to remove excess moisture.
- You can substitute broccoli with kale, green beans, or any green vegetables you prefer.
- Adjust the quantity of gochujang to your preferred spice level.
- Using tamari instead of soy sauce makes the dish gluten-free.
- This dish is best enjoyed immediately while the tofu is crispy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean-inspired
- Diet: Vegetarian
