Gochujang, a Korean fermented chilli paste, spices up tofu in this flavourful recipe. Enjoy tofu on its own or add it to your favourite stir fried veggies.
Ingredients
448 gm
Tofu, regular, firm
2 tbsp
Cornstarch
1 tbsp
Vegetable oil
1 tsp
Salt
1 tsp
Black pepper
2 tbsp
Maple syrup
(Sauce)
1 tbsp
Chili paste, Gourmet Garden
(Gojuchang Chili Paste; Sauce)
1 tbsp
Soy sauce, low sodium
(Sauce)
1 tbsp
Rice vinegar
(Sauce)
2 tbsp
Vegetable oil
(Sauce)
5 clove(s)
Garlic
(minced)
1 medium shallot(s)
Shallots
(diced)
2 pepper(s)
Red chili pepper (also chile or chilli)
2 stalk(s)
Green onion
Instructions
Press tofu with paper towel or clean cloth to remove excess water and cut it into 1 cm cubes.
To a large bowl, add the tofu cubes, cornstarch, oil, salt, and pepper. Gently toss to coat.
Heat up a large pan over high heat and add the tofu, cooking for about 10 minutes, or until crispy. Toss gently every couple of minutes to cook evenly on all sides
Meanwhile, make the sauce by mixing the maple syrup, gochujang, soy sauce, and vinegar in a small bowl. Set aside.
When the tofu is crisped to your liking, transfer it to a plate. Return the same pan to the heat, and add the vegetable oil. When hot, add the garlic, shallot, chilis, and green onion all at once. Sauté for 4 - 5 minutes.
Reduce the heat to medium-high and add the sauce, cooking for another 4 - 5 minutes or until the sauce becomes sticky.
Add the tofu to the pan, and stir to coat.
Notes:
Make it a meal
Serve over top of your favourite veggies or serve with stir-fried egg noodles and veggies
