Crispy Korean Tofu

Crispy Korean Tofu

4.8 727 ratings

Prep. 40 min

Total 1 h 20 min

4 portions

Ingredients

Tofu Batter

almond milk
160 g
cornflour
120 g
plain flour
80 g
garlic powder
1 tsp
fine sea salt
1 tsp
ground black pepper
¼ tsp

Sauce

garlic cloves
5
fresh root ginger peeled, cut in round slices (2 mm)
10 g
light brown sugar
60 g
rice vinegar
60 g
agave syrup
60 g
Korean chilli paste (gochujang) to taste
30 - 50 g
tomato ketchup
30 g
sesame oil
20 g
dark soy sauce
20 g

Rice and Broccoli

water
1000 g
fine sea salt
1 ½ tsp
white long grain rice
300 g
broccoli florets (approx. 1 head)
350 g

Tofu

firm tofu pressed for 30 minutes (see tip) then diced (2 cm)
680 g
vegetable oil for frying
spring onions thinly sliced (5 mm), for garnishing
2
sesame seeds for garnishing

Difficulty

medium

Nutrition per 1 portion

Protein 30 g

Calories 3791 kJ / 900 kcal

Fat 24 g

Carbohydrates 135 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

korean cuisine 9 Recipes
UK and Ireland

Veggie Lover 10 Recipes
International

Your Cookidoo® 2025: Veggie Lover 10 Recipes
UK and Ireland

You might also like...

Show all

Leek and Lancashire Cheese Quiche

2 h 15 min

Quick Tomato and Basil Gnocchi

25 min

Mushroom Bolognese with Courgette Noodles

50 min

Vegetable Consommé with Gnocchi

30 min

Asparagus Risotto, Sun-dried Tomato Tear and Share Rolls, Berry Foam

1 h 30 min

Celeriac with Chimichurri Dressing and Crispy Puff Pastry

45 min

Carrot, Pumpkin and Chard Pie

1 h 20 min

Star Burgers

20 h 5 min

Kelp Noodles in Marinara Sauce

20 min

Dill Stuffed Peppers

5 min

Butterbean and Feta Burgers

1 h 30 min

High Protein Omelette

30 min

Show all