Korean BBQ tofu

Korean BBQ tofu

Tags

Vegan
Tofu
Korean

Cook

Ingredients

  • 1 large block tofu
  • 1 tsp gochujang
  • 1 tbsp soy sauce
  • 1 tbsp water
  • 2 tsp cornstarch
  • 1 tbsp sunflower oil
  • ½ tsp white pepper
  • 1 tbsp ketchup
  • 2 tbsp rice wine vinegar
  • ½ cup soy sauce
  • 4 tsp brown sugar
  • 2 tbsp gochujang
  • 6 cloves garlic, minced
  • 1 inch ginger, minced
  • ½ tbsp sesame oil
  • 240ml water
  • 1 tbsp sesame seeds
  • 1 tbsp cornstarch
  • ½ tsp salt
  • Scallions, finely sliced
  • Pak choi
  • Broccoli, steamed
  • Cooked rice

Steps

  1. Drain and press the tofu. Once done pat dry with a paper towel and pull apart into nuggets.
  2. Combine gochujang, soy sauce, water, cornstarch, oil and white pepper in a bowl. Add the tofu and toss until fully coated. Cook in the air fryer until crispy.
  3. Meanwhile combine ingredients from ketchup to water in a bowl for the sauce.
  4. Place a medium frying pan over medium heat and add the whisked ingredients. Bring to a simmer, stirring often, then cook for around 5 minutes or until reduced.
  5. In a small bowl, whisk cornstarch and 2 tablespoons water then add to the sauce. Stir until the sauce thickens then remove from the heat.
  6. Remove tofu from pan along with excess oil then add half the sauce. Heat it then add the tofu back, tossing to coat.
  7. Remove the crispy tofu from the oven/air fryer and add directly to the Korean BBQ sauce. Stir to combine.
  8. Serve hot, topped with toasted sesame seeds and sliced spring onions with a side of cooked rice and steamed vegetables.