Vegan Fried Tofu with Gochugaru Sauce
Ingredients
- 500g Extra Firm Tofu, pressed and twice frozen/defrosted, sliced into cubes or even sized triangles
- 300ml Vegetable Oil
Batter
- 300ml Soy Milk
- 2 Tsp Sriracha
- 3 Tbsp Plain Flour
Flour coating
- 300g Plain Flour
- 3 Tbsp Cornflour
- 3 Tbsp Panko Breadcrumbs
- 2 tsp Chilli Flakes
- 2 tsp Cumin
- 2 tsp Chinese 5 Spice
- 1 tsp Smoked Paprika
- 1 tsp Sea Salt
- 1 tsp Black Pepper
Vegetables
- 1/2 Red Cabbage, chopped into thin slices and washed
- 1 Tbsp Vinegar
- 1 Bell Pepper, sliced
- 1 White Onion, minced
- 1 to 3 Birds Eye Chillis
- 1 Tbsp Vegetable Oil
- 2 Garlic Cloves minced or 1 Tbsp of Garlic Granules
Sauce
- 2 1/2 Tbsp Gochugaru
- 1 Tbsp Potato Starch
- 2 1/2 Tbsp Maple Syrup
- 3 Tbsp Light Soy Sauce
- 1 1/2 Tbsp Mirin
- 2 1/2 WW Vinegar
Garnish
- 1 Spring Onion, thinly sliced
- Sesame Seeds
Preparation
Dip each piece of tofu into the batter, then into the flour coating, toss until evenly coated, and repeat the process for all tofu.
Heat oil in a wok over medium heat until it bubbles when a wooden chopstick is submerged.
Fry the coated tofu in the hot oil for 4 to 5 minutes or until golden brown, then remove and place on kitchen paper to drain excess oil.
While the tofu is frying, boil the thinly sliced red cabbage with vinegar for 5 minutes, then drain and set aside.
In a large wok over medium heat, add vegetable oil and fry the minced onion for 1 minute.
Add the sliced bell pepper, bird's eye chilies, and minced garlic, and continue frying for another 2 minutes.
While the vegetables are cooking, whisk together the sauce ingredients in a bowl to ensure the potato starch is fully incorporated.
Add the fried tofu and boiled cabbage to the wok with the vegetables.
Pour in the sauce and heat through until everything is well combined and heated.
Garnish with thinly sliced spring onion and sesame seeds before serving.
Notes
Gochugaru is a Korean chili pepper spice mix that adds spice and a sweet flavor note.
