Crispy tofu glazed in a sticky, sweet-spicy gochujang sauce with garlic and ginger, served over rice. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 30 minutes.
Prep 10 min Cook 20 min Serves 3 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧄Garlic2 cloves
🫙Ginger1 tsp, grated
🫙Vegetable Oil2 tbsp
🫙Soy Sauce1 tbsp
🌽Cornstarch2 tbsp
🍥Tofu400 g firm, cubed
🫙Maple Syrup1 tbsp
🫙Rice Vinegar1 tsp
🫙Gochujang2 tbsp
Optional extras
🍚Riceto serve
🧅Spring Onions2
🫙Sesame Seeds1 tsp
Instructions
1
Press the tofu, cube it and toss in cornstarch.
2
Pan-fry in oil until crisp on all sides.
3
Stir gochujang, soy sauce, maple syrup, vinegar, garlic and ginger with a splash of water.
4
Pour the sauce over the tofu and toss until glossy.
5
Serve over rice with sesame seeds and spring onions.
6
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Press the tofu for 15 minutes for the crispiest result.
