Crispy Korean BBQ tofu
vegan, gluten-free
Equipment
- wok or fry pan
- 1 bowl
Ingredients
- 200 grams / 7 oz extra firm tofu
- 65 grams / 1/4 cup Tomato sauce
- 20 grams / 1/8 cup Rice vinegar
- 30 grams/ 1/8 cup soy sauce
- 1 tbsp agave syrup
- 1 tsp Sriracha sauce or other chili sauce
- clove garlic, finely grated
- 1 tsp fresh ginger, finely grated
- 1 tbsp sesame seeds, white and black
- 1/4 cup corn starch
- 1/2 salt salt
- oil for frying
- 200 grams whole grain rice vermicelli, for serving
Instructions
- Start by draining your tofu. Wrap it in paper towels and place on a plate. Weigh it down with a heavy object for at least 30 minutes. Cut the tofu into cubes, and add to a large bowl together with the corn starch. Toss to coat evenly.
- Make the Korean BBQ sauce. In a medium size bowl, whisk together ketchup, rice vinegar, soy sauce, agave, Sriracha, garlic and ginger. Add the sesame seeds and combine. Set aside whilst frying the tofu.
- In a large wok or frying pan, heat some coconut oil or ghee on medium high.
- Add the tofu to the pan. Cook each side of the tofu cubes until golden brown and crispy. This will take a few minutes on each side.
- Remove all of the tofu from the pan, place in a bowl.
- Clean the pan with paper towel and add half of the Korean BBQ sauce
- Heat on low until the sauce starts to thciken (about one minute) , then add all the tofu back.
- Toss to coat the tofu and cook for a minute.
- Remove from heat and drizzle with remaining sauce.
- Remove from heat and drizzle with remaining sauce.