Vegan Crispy Korean-Style Tofu with Kimchi Fried Rice Bosh TV

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