Sticky Spicy Tofu

Name: Sticky Spicy Tofu
Cook time: 30 min
Total time: 30 min
Ingredients: 200g Extra-Firm Tofu; 1 tbsp Gochujang; 1 clove of Garlic; 1/2 tbsp Ginger, fresh; 1 tbsp Soy Sauce; 1 tbsp Cornstarch; 1 tbsp Rice Flour; 1/2 tbsp Sesame Seeds; 1 Spring Onion

Crispy torn tofu gets coated in a glossy gochujang glaze that’s savory, spicy, and just a little sweet. A quick cornstarch and rice flour coating helps the tofu fry up with extra crunch, while garlic, ginger, and hot oil give the sauce a punchy, chili-crisp style aroma. Finished with sesame seeds and spring onions, this is a bold, satisfying dish that’s great over rice.

Crispy torn tofu gets coated in a glossy gochujang glaze that’s savory, spicy, and just a little sweet. A quick cornstarch and ric... Show more

By Ahmad Noori · Original recipe

Health Grade

B · Healthy

Time

30 min

Price

2,29 €

Calories

451 kcal

vegan

low calorie

quick

easy

meal prep

high protein

Method

Drain the tofu

Drain the Extra Firm Tofu well, then wrap it in a clean kitchen towel or several paper towels and pat it very dry. Tear it with your hands into bite-size, craggy pieces rather than cutting neat cubes; those rough edges will catch more coating and more sauce later. Set the pieces aside on a plate or tray.

Wash the onions

Rinse the Spring Onions under cold water, especially around the green tops where grit can hide. Shake off the excess water and pat them dry so they do not water down the garnish.

Prep the aromatics

Finely grate or mince the Garlic and Ginger (fresh). Slice the washed spring onions thinly, keeping both the white and green parts for garnish. Try to mince the garlic and ginger very fine so they melt smoothly into the glaze instead of leaving harsh little bits.

Coat the tofu

In a medium bowl, combine the Cornstarch and Rice Flour until evenly mixed. Add the torn tofu pieces and toss gently but thoroughly until every surface has a light, dusty coating. If any dry mixture collects in the bottom of the bowl, keep tossing and pressing it onto the tofu so the pieces are evenly covered.

Heat the pan

Set a large skillet over medium-high heat and add a thin layer of neutral oil to coat the bottom. Let the pan heat until the oil looks loose and shimmery; the tofu should sizzle right away when it goes in.

Fry the tofu

Add the coated tofu to the hot pan in a single layer and pan-fry, turning the pieces every so often, until they are crisp and deeply golden on several sides, about 8 to 10 minutes. Move the finished tofu to a paper-towel-lined plate while you make the glaze.

Mix the sticky glaze

In a small heatproof bowl, stir together the Gochujang and Soy Sauce. Add the minced garlic and ginger. Carefully spoon in a little hot oil from the skillet and stir immediately so the aromatics sizzle and bloom. Mix until you have a thick, glossy glaze; add a tiny splash of water only if it seems too stiff to pour.

Glaze and finish

Lower the heat under the skillet to low and return the crispy tofu to the pan. Pour in the glaze and toss gently for 1 to 2 minutes, just until every piece is coated and the sauce clings to the craggy edges. Turn off the heat, then scatter over the Sesame Seeds and the sliced spring onions. Serve right away while the tofu is still crisp around the edges and sticky on the outside.