Happy 2020 everyone! My passion for Korean cuisine continues to expand with my Korean tofu. 😋 Whilst I don’t eat tofu often, when it’s marinated right and cooked well, it can certainly be a delicious meal!
Being more conscious of eating everything in moderation, I wanted to share a balanced meal on the first day of 2020 which is good for you but also tasty! No fad diets here people! Enjoy 🙏🏻👩🏻🍳
All you need for the Korean sauce is:
100ml of tamari Or 50ml of soy sauce
2 tablespoons of white wine vinegar
150ml of maple syrup
1 teaspoon of gochujang sauce
1 teaspoon of Niki’s Korean Blend
2 tablespoons of sesame seed oil
2 tablespoons of sesame seeds
1 tablespoon of rice flour mixed with 2 tablespoons of water – for thickening purposes
For the tofu prep:
200g of plain tofu, sliced
A small chunk of ginger and 1 clove garic finely grated
50g of gf flour Cooking oil, for frying 1 bak choi, washed and sliced finely
1. Start off by making the sauce. Heat a small pan and add all the sauce ingredients and after a couple of minutes on a medium-high heat, the sauce will bubble up and thicken. Leave aside to cool.
2. Season the tofu with salt and pepper and the grated garlic and ginger. Toss the tofu now with the flour until completely coated.
3. Heat about 2cm of cooking oil in a large frying pan over a medium/high heat. Fry the tofu for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
4. Reheat the sauce, sauté your sliced bak choi and toss the crispy tofu in it. Tip onto your serving plate and top with an extra sprinkling of Niki’s Korean Blend. Enjoy!
Happy New Year 👩🏻🍳❤️🙏🏻