Crispy Korean-Style Tofu with Kimchi Fried Rice
- Super simple
- 0:25 m
- 14 ingredients
We created this epic tofu recipe with Earthling Ed and it was absolutely delicious! Crispy, sticky and sweet, this is a masterclass on how to cook tofu, and it'll undoubtedly become your new go-to dish once you've given it a try.
Serves: 4
Ingredients
For the tofu
- 6 tbsp cornflour
- vegetable oil for frying
- Salt & pepper to taste
For the sauce
- 1 ½ tbsp gochujang paste
- 2 tbsp soy sauce
- 5 tbsp agave syrup - maple syrup is fine
- 2 tbsp toasted sesame oil
- 2 tbsp tomato paste
- 2 tbsp sesame seeds
- 1 tbsp brown sugar heaped
- 30ml water
- 1 lime
For the kimchi fried rice
- 1 tsp plant-based butter
- 180g Jasmine rice
- 100ml water
- 60g kimchi
- 4 spring onions
Before you start
Frying pan | Saucepan
Step 1
Prepare the tofu
- Slice the tofu in half lengthways then cut each half into 4 fingers and place into a mixing bowl
- Add the cornflour and a good pinch of salt and pepper
- Toss (or stir) to completely coat the tofu pieces
Ingredients
- 6 tbsp cornflour
- Salt & pepper to taste
Step 2
Cook the tofu
- Warm 1cm of vegetable oil in a pan over a medium heat until the end of a wooden spoon bubbles gently
- Once warm enough, add the coated tofu chunks to the pan and fry, turning constantly with tongs until golden and really crispy (approx 10 mins)
- Once cooked, transfer the tofu pieces to the plate and leave to drain
Ingredients
- vegetable oil for frying
Step 3
Make the sauce
- Place a small frying pan over a medium heat and pour in your sesame oil
- Once it's warm, stir in the gochujang paste followed by the soy sauce, agave, tomato paste, sesame seeds, water, brown sugar and juice of a lime
- Whisk the mixture all together, turn the heat down and allow to reduce for 10 minutes until it's sticky
Ingredients
- 1 ½ tbsp gochujang paste
- 2 tbsp soy sauce
- 5 tbsp agave syrup - maple syrup is fine
- 2 tbsp toasted sesame oil
- 2 tbsp tomato paste
- 2 tbsp sesame seeds
- 1 tbsp brown sugar heaped
- 30ml water
- 1 lime
Step 4
Cook the rice
- Melt the plant-based butter in a saucepan then add the jasmine rice and toast in the butter for a minute
- Before it starts to brown, add the water and stir the rice bringing it to the boil
- Once boiling, turn down the heat to a simmer and cook until all the water is absorbed
- If the rice is still hard, add a little more water until cooked
- Finally chop the spring onions and stir through your rice along with the kimchi - keeping some for the top
Ingredients
- 1 tsp plant-based butter
- 180g Jasmine rice
- 100ml water
- 60g kimchi
- 4 spring onions
Step 5
Time to serve
- Grab your crispy tofu pieces and pop them into a large bowl
- Tip your sauce into the bowl and toss until the tofu is completely coated
- Bowl up the rice and top with your tofu fingers, and serve with a sprinkle of sesame seeds and spring onions