I am constantly looking for vegetarian meal ideas and it makes me so happy when I find one that is a) not too time-intensive and b) positively delicious. The sauce used in this recipe is so divine, I would happily eat it by the spoonful. The recipe below is just for the tofu, which I tend to serve with flatbreads and salad for a wholesome meal.
Collect (for the tofu)
- 700 g firm tofu
- 2 T rice wine
- 2 t minced ginger
- 1 t salt
- 1/2 t black pepper
- 1 c corn flour
- Oil for frying the tofu
Collect (for the sauce)
- 3 T tomato sauce
- 2 T gochujang (Korean chilli paste)
- 1/4 c honey
- 1/4 c brown sugar
- 2 T soy sauce
- 2 T minced garlic
- 1 T sesame oil
- garnish with sesame seeds and sliced spring onion
- In a bowl, mix the tofu, rice wine, ginger, salt and black pepper. Evenly coat the tofu with the corn flour and set side.
- In a deep pot, add a generous amount of oil and heat until the oil is 175°C. Start adding the battered tofu carefully and fry them for approximately 5 minutes. Do not overcrowd the pan.
- Put the cooked tofu on a paper towel to soak up excess oil. Cook the tofu in batches rather than overcrowding the pan.
- Separately, add in the sauce ingredients. Heat the sauce over low medium heat and stir well. Once it starts bubbling, remove the pan from the heat.
- Place the tofu into a large mixing bowl then pour the sauce over to coat. Mix them lightly and thoroughly and add the garnish.