Crispy tofu glazed in a sticky, sweet-spicy gochujang sauce with garlic and ginger, served over rice. This hot honey version is finished with honey and chili flakes. 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
🌶️Chili Flakes1 tsp
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
Warm the honey with chili flakes and drizzle over before serving.
Chef's tip
Press the tofu for 15 minutes for the crispiest result.
