Main courses · Vegetarian
Crispy Korean Tofu
To press tofu: Place 2-3 sheets paper towels on a large plate or baking tray then place block of tofu on top. Place another 2-3 sheets paper towels on top of tofu, then place another plate or baking tray on top. Top with 2-3 heavy books and leave for at least 30 minutes before continuing with recipe.
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Details
- Difficulty
- Medium
- Prep
- 40 min
- Active
- 40 min
- Cook
- 80 min
- Total
- 80 min
- Yield
- 4 portions
Recipe labels
Choose a label to find similar recipes.
- Category
- Main coursesVegetarian
- Time
- Longer
- Nutrition
- High protein
- Difficulty
- Medium
- Rating
- Proven favourite
- almond milk
- 160 g
- cornflour
- 120 g
- plain flour
- 80 g
- garlic powder
- 1 tsp
- fine sea salt
- 1 tsp
- ground black pepper
- 0.3 tsp
- garlic
- 5 cloves
- fresh root ginger
- 10 g
- light brown sugar
- 60 g
- rice vinegar
- 60 g
- agave syrup
- 60 g
- Korean chilli paste (gochujang)
- 30–50 g
- tomato ketchup
- 30 g
- sesame oil
- 20 g
- dark soy sauce
- 20 g
- water
- 1 kg
- fine sea salt
- 1.5 tsp
- white long grain rice
- 300 g
- broccoli florets
- 350 g
- firm tofu
- 680 g
- vegetable oil
- vegetable oil
- spring onions
- 2
- sesame seeds
- sesame seeds
Nutritionper portion
Recipe total uses the original yield. Choose Custom to change portions.
- Protein
- 30 g
- Energy
- 3,765.6 kJ
- Calories
- 900 kcal
- Fat
- 24 g
- Carbohydrates
- 135 g
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