Korean Baked Tofu
Directions
- 1Mix cucumber slices with gochugaru, rice vinegar, sesame oil, sugar, spring onions and sesame seeds.
- 2Press and cube the tofu and set aside to marinate.
- 3Coat tofu in oil and cornstarch, then bake until golden brown.
- 4Mix together soy sauce, gochujang, sesame oil, maple syrup, minced garlic and grated ginger for the sauce.
- 5Toss the baked tofu in the sauce and return to the oven for 5–7 minutes to caramelize.
- 6Serve the sticky tofu over rice, with cucumber salad and kimchi.
Ingredients
- 1 block firm tofu
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 2 tbsp maple syrup
- 2 cloves garlic cloves
- 1 tsp ginger
- 2 cucumbers cucumbers
- 1 tbsp gochugaru
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 1 pinch salt
- 0 sesame seeds
- 0 cooked rice
- 0 kimchi
Equipment
knifebowlbaking traypot
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