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 fibre
- Difficulty
- Medium
- Rating
- Well rated
- almond milk
- 160 g
- cornflour
- 120 g
- plain flour
- 80 g
- garlic powder
- 1 tsp
- sea salt
- 1 tsp
- ground black pepper
- 0.3 tsp
- garlic
- 5 cloves
- fresh ginger
- 10 g
- light brown sugar
- 60 g
- rice wine vinegar
- 60 g
- pure maple syrup
- 60 g
- Korean chilli paste (gochujang)
- 30–50 g
- ketchup
- 30 g
- sesame oil
- 20 g
- dark soy sauce
- 20 g
- water
- 1 kg
- sea salt
- 1.5 tsp
- long grain white rice
- 200 g
- broccoli florets
- 350 g
- firm tofu
- 400 g
- vegetable oil
- 1–1.5 kg
- spring onions/shallots
- 2
- sesame seeds
- sesame seeds
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 1,072.2 mg
- Protein
- 21.7 g
- Energy
- 3,135.1 kJ
- Calories
- 749.3 kcal
- Fat
- 30.7 g
- Fibre
- 10.5 g
- Saturated fat
- 3.9 g
- Carbohydrates
- 98.4 g