20% off €35
Ingredients
- 1 block firm or extra firm tofu
- 1 tbsp Odysea olive oil
- 2 tbsp cornflour
- Salt and pepper to taste
- H&B Sesame seeds
- Spring onions
For the gochujang sauce
- 3 tbsp gochujang
- 2 tbsp ketchup
- 1 tbsp mirin
- 2 tbsp low salt soy sauce
- 1 tbsp Pure Via brown sugar
- 4 cloves garlic, crushed and chopped
- 1 tbsp rice vinegar
- 1/2 tbsp toasted sesame oil
- 2 tbsp water
Step 1
Preheat a fan oven to 200C, or 220C if your oven has no fan.
Step 2
Cut the tofu into cubes or tear it into bite-sized pieces and add them to a bowl.
Step 3
Drizzle vegetable oil over the tofu pieces, then sprinkle the salt and black pepper to taste. Make sure to toss evenly to coat.
Step 4
Sprinkle cornflour over the seasoned tofu. Again, gently toss to coat.
Step 5
Arrange the coated tofu pieces on a pre-lined baking sheet in one layer so they aren’t touching.
Step 6
Bake for 15 minutes, then remove the baking sheet from the oven and give the tofu pieces a toss. Bake for another 15-20 minutes until the tofu is golden brown and crispy.
Top tip: If using an air fryer, spray or brush the bottom of your air fryer basket with oil to help prevent sticking.
Step 7
Make the gochujang sauce by adding all the ingredients into a non stick pan and whisking together.
Step 8
Heat the sauce over a medium-high heat until it begins to bubble. Reduce the heat to low and simmer, stirring often for about three to five minutes until the sugar has fully dissolved and sauce has thickened slightly. Add an extra tablespoon or so of water as needed to thin out the sauce to your preferred consistency.
Step 9
When the tofu is done crisping up, transfer it to the saucepan and stir to coat. Alternatively, you can serve the crispy tofu with the gochujang sauce on the side.
Step 10
Serve with steamed white rice. Finally, garnish with fresh sliced spring onions and toasted sesame seeds.
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