It’s Valentine’s Day today, and we are working to love our bodies with the food we eat in February. In our drive to be more sustainable as a company, we have been creating meat-free recipes every single week that are suitable for the whole family.
This week we are trying a meat-free twist on a Korean Classic, using rich gochujang paste to create a sumptuous sticky glaze for fried tofu bites. This is a meal that can be prepped and chilled in the fridge a few days in advance, and it will quickly become a staple for your midweek meals.
Korean Fried Tofu
Serves: 4 Prep Time: 30 minutes
- 1 block extra firm tofu (approx 400g)
- 3 tbsp cornflour
- 1 tbsp salt
- 6 tbsp soft dark brown sugar
- 2 tbsp gochujang paste
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- Stir fry veggies (babycorn and mange tout)
- Rice for serving
- Take the tofu out of its packaging and allow it to sit on a plate with some paper towels wrapped around it. Leave for 30 minutes so the water can drain away.
- Chop your tofu into large cubes and then add to a bowl, toss with cornflour and salt until coated.
- Heat up a frying pan with vegetable oil and then add your tofu. Pan fry for 3-4 minutes on each side until golden and crispy. Set aside.
- Add your sugar, sesame oil, gochujang, soy sauce, ginger, and garlic to a pan and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Add your tofu into the pan with your sauce and stir to coat every piece thoroughly.
- Serve on a bed of rice with some steamed vegetables.