Crispy Korean Tofu with Gochujang Sauce
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
Marinade
- Gochujang paste 2 T
- Soya sauce or tamari 1 T
- Sriracha 1 T
- Sesame oil 2 T
Sauce
- Gochujang paste 2 T
- Soya sauce 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 of tofu in the mixture to coat and fry in oil until crispy. Alternatively, bake tofu in a preheated oven at 180C for 20-30 minutes.
Mix all the listed ingredients for sauce together. Heat sesame oil in pan and add sauce to it. Cook on medium heat until sauce comes to a simmer and thickens. Add crispy tofu pieces to the sauce and gently mix to cover all sides.
