Crispy Korean Tofu

Crispy Korean Tofu

4.8 736 évaluations

Prép. 40min

Total 1h 20min

4 portions

Ingrédients

Tofu Batter

almond milk
160 g
cornflour
120 g
plain flour
80 g
garlic powder
1 tsp
fine sea salt
1 tsp
ground black pepper
¼ tsp

Sauce

garlic cloves
5
fresh root ginger peeled, cut in round slices (2 mm)
10 g
light brown sugar
60 g
rice vinegar
60 g
agave syrup
60 g
Korean chilli paste (gochujang) to taste
30 - 50 g
tomato ketchup
30 g
sesame oil
20 g
dark soy sauce
20 g

Rice and Broccoli

water
1000 g
fine sea salt
1 ½ tsp
white long grain rice
300 g
broccoli florets (approx. 1 head)
350 g

Tofu

firm tofu pressed for 30 minutes (see tip) then diced (2 cm)
680 g
vegetable oil for frying
spring onions thinly sliced (5 mm), for garnishing
2
sesame seeds for garnishing

Niveau

moyen

Infos nut. par 1 portion

Protides 30 g

Calories 3791 kJ / 900 kcal

Lipides 24 g

Glucides 135 g

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Également présenté dans

korean cuisine 9 Recettes
Royaume-Uni et Irlande

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International

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Royaume-Uni et Irlande

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