Crispy tofu glazed in a sticky, sweet-spicy gochujang sauce with garlic and ginger, served over rice. This honey glazed version is finished with honey. Ready in about 30 minutes.
Prep 10 min Cook 20 min Serves 3 Easy
Ingredients
🫙Honey2 tbsp
🧄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
Brush or drizzle with honey at the end so it glazes.
Chef's tip
Press the tofu for 15 minutes for the crispiest result.
