Gochujang tofu

Gochujang tofu

Total: 20 min. | Active: 20 min.
vegetarian, vegan, lactose-free
Nutritional value / portion: 496 kcal
, Fat: 37 g
, Carbohydrate: 21 g
, Protein: 18 g
This Korean-inspired tofu dish takes my favourite source of protein to a whole new level. Because Gochujang brings its own special magic to the kitchen – warm, slightly hot, deeply aromatic and with a subtle sweetness. Gently breaking up the tofu allows it to absorb the various flavours of the marinade perfectly.

Ingredients

4 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tofu

400 g tofu, plain, cut into pieces
3 tbsp Maizena cornflour
2 tbsp toasted sesame oil

Marinade

3 tbsp Gochujang paste (chili paste)
3 tbsp soy sauce
2 tbsp maple syrup
2 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tbsp curry powder

To serve

2 tbsp sesame seeds
½ bunch coriander, finely chopped
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How it's done

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Tofu

Toss the tofu in the cornflour. Heat the oil in a non-stick frying pan. Reduce the heat, fry the tofu for approx. 5 mins., turning occasionally.

Marinade

Thoroughly mix the Gochujang paste with all the other ingredients up to and including the curry, add to the tofu, reduce briefly.

To serve

Plate up the tofu, sprinkle with the sesame seeds and coriander.

Good to know
Serve with: Jasmine rice

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