Crispy tofu glazed in a sticky, sweet-spicy gochujang sauce with garlic and ginger, served over rice. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 30 minutes.
Prep 10 min Cook 20 min Serves 3 Easy
Ingredients
🧄Garlic2 cloves
🫙Ginger1 tsp, grated
🫙Vegetable Oil2 tbsp
🌿Fresh Basil1 cup
🫙Soy Sauce1 tbsp
🌽Cornstarch2 tbsp
🍥Tofu400 g firm, cubed
🫙Maple Syrup1 tbsp
🫙Pine Nuts2 tbsp
🫙Rice Vinegar1 tsp
🫙Gochujang2 tbsp
Optional extras
🍚Riceto serve
🧀Parmesan Cheese1/4 cup
🧅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
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Press the tofu for 15 minutes for the crispiest result.
