Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Tofu Batter
- 160 g almond milk
- 120 g cornflour
- 80 g plain flour
- 1 tsp garlic powder
- 1 tsp fine sea salt
- ¼ tsp ground black pepper
Sauce
- 5 garlic cloves
- 10 g fresh root ginger, peeled, cut in round slices (2 mm)
- 60 g light brown sugar
- 60 g rice vinegar
- 60 g agave syrup
- 30 - 50 g Korean chilli paste (gochujang), to taste
- 30 g tomato ketchup
- 20 g sesame oil
- 20 g dark soy sauce
Rice and Broccoli
- 1000 g water
- 1 ½ tsp fine sea salt
- 300 g white long grain rice
- 350 g broccoli florets (approx. 1 head)
Tofu
- vegetable oil, for frying
- 400 g firm tofu, pressed for 30 minutes (see tip) then diced (2 cm)
- sesame seeds, for garnishing
- 2 spring onions, thinly sliced (5 mm), for garnishing
- Nutrition
- per 1 portion
- Calories
- 3791 kJ / 900 kcal
- Protein
- 30 g
- Carbohydrates
- 135 g
- Fat
- 24 g
In Collections
Alternative recipes
Sweet and Sour Tofu with Un-fried Rice
2h 5min
Korean Ramen with Tofu
50min
Sweet and Sticky Red Cabbage and Sweet Potato Salad
40 min
Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado
30min
Kung Pao Cauliflower with Pickled Carrot and Sesame Salad
40 min
Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil
30min
Indian-spiced Roast Butternut and Chickpea Curry
45min
Jackfruit and Bean Chilli with Spicy Avocado Purée
30min
BBQ Pulled Jackfruit Tacos with Avocado Crema and Slaw
40 min
Vegan Paella with Smoked Tofu
25min
Black Bean Quesadillas with Guacamole
25min
Mexican Quinoa Stuffed Aubergine
1h