Devices & Accessories
This recipe is designed for a specific device and accessory combination. Without this required setup, we cannot guarantee a successful outcome.
Thermomix® TM7
Compatible
Thermomix® TM6
Compatible
Thermomix® TM5
Compatible
Crispy Korean tofu
Prep. 40 min
Total 1 h 20 min
4 portions
Ingredients
Tofu coating
-
almond milk160 g
-
cornflour120 g
-
plain flour80 g
-
garlic powder1 tsp
-
sea salt1 tsp
-
ground black pepper¼ tsp
Sauce
-
garlic cloves5
-
fresh ginger10 g
-
light brown sugar60 g
-
rice wine vinegar60 g
-
pure maple syrup60 g
-
Korean chilli paste (gochujang) to taste ( see Tips)30 - 50 g
-
ketchup (see Tips)30 g
-
sesame oil20 g
-
dark soy sauce20 g
Rice and broccoli
-
water1000 g
-
sea salt1 ½ tsp
-
long grain white rice200 g
-
broccoli florets350 g
Tofu
-
firm tofu pressed for 30 minutes, then cut into cubes (2 cm - see Tips)400 g
-
vegetable oil to deep fry1000 - 1500 g
-
spring onions/shallots cut into slices (5 mm), to garnish2
-
sesame seeds to garnish
Difficulty
medium
Nutrition per 1 portion
Sodium
1072.2 mg
Protein
21.7 g
Calories
3147 kJ /
749.3 kcal
Fat
30.7 g
Fibre
10.5 g
Saturated Fat
3.9 g
Carbohydrates
98.4 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More information
You might also like...
Show all
Pizza Margherita
2h 10min
Corn and coriander fritters with avocado tahini
1h 15min
Pulse and pumpkin curry
30min
Mushroom croustade
1h 35min
Leek and cheese tart
1h 15min
Vegan bolognese
50min
Vegetable Massaman curry
45min
Tagliatelle with pumpkin
45min
Sweet potato lentil pie
50min
Pickled red onions
1h 50min
Yellow chicken curry with rice
1h
Layered veggie-loaded pesto pasta
30min