Korean Baked Tofu

Name: Korean Baked Tofu
Total time: 24 min
Yield: 1 servings
Cuisine: Korean
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

24m

Serves 1

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Korean Baked Tofu

facebook.com

24m

Serves 1

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

Korean Baked Tofu

Korean Baked Tofu

Directions

Ingredients

Equipment

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