Sticky Crispy Korean Tofu
Ingredients
- Tofu: 2 blocks pressed, I used tofooco extra large block
- Corn flour: 3 T
- Panko: 3 T
- Salt: 1 t
- Sesame Oil for shallow frying or baking
- For marinade
- Gochujang paste: 2 T
- Soya sause or tamari: 1 T
- Sriracha: 1 T
- Sesame oil: 2 T
- For sauce
- Gochujang paste: 2 T
- Soya sause or tamari: 1 T
- Sriracha: 1 T
- Xylitol/sugar: 1/2 T
- Water: 1/2 C
Preparation
Cut pressed tofu in cubes and marinate overnight in the listed ingredients
Mix together cornflour salt and panko in a bowl. Roll each piece piece of tofu in the mixture to coat and fry in oil till crispy. Alternately you can bake tofu in a preheated oven at 180C for 20-30 minutes
Mix all the listed ingredient for sauce together. Heat sesame oil in pan and add sauce to it. Cook on a medium heat till sauce comes to a simmer and thicken. Add crispy tofu pieces to the sauce and gently mix to cover all sides