Main courses · Vegetarian
Crispy Korean Tofu
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM5TM6TM7
Details
- Difficulty
- medium
- Prep
- 40 min
- Active
- 40 min
- Cook
- 80 min
- Total
- 80 min
- Yield
- 4 portions
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- Category
- Main coursesVegetarian
- Time
- Over 1 hour
- Nutrition
- High protein
- Difficulty
- Medium
- Rating
- Well rated
- almond milk
- 5.6 oz
- cornflour
- 4.2 oz
- plain flour
- 2.8 oz
- garlic powder
- 1 tsp
- fine sea salt
- 1 tsp
- ground black pepper
- 0.3 tsp
- garlic
- 5 cloves
- fresh root ginger
- 0.4 oz
- light brown sugar
- 2.1 oz
- rice vinegar
- 2.1 oz
- agave syrup
- 2.1 oz
- Korean chilli paste (gochujang)
- 1.1–1.8 oz
- tomato ketchup
- 1.1 oz
- sesame oil
- 0.7 oz
- dark soy sauce
- 0.7 oz
- water
- 2.2 lb
- fine sea salt
- 1.5 tsp
- white long grain rice
- 11 oz
- broccoli florets
- 12 oz
- firm tofu
- 1.5 lb
- vegetable oil
- vegetable oil
- spring onions
- 2
- sesame seeds
- sesame seeds
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 30 g
- Energy
- 3,791 kJ
- Calories
- 900 kcal
- Fat
- 24 g
- Carbohydrates
- 135 g