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Korean spicy tofu

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Ingredients

Adjust Servings:
1 block of Tofu
4 cloves of Garlic
3 tablespoons of Gochujang
1 teaspoon of Gochugaru
Half a tablespoon of Rice vinegar
2 tablespoons of Sugar
2 tablespoons of Water
1 teaspoon of Sesame oil
1 tablespoon of Corn flour
A sprinkling of Sesame seeds
2 stalks of Spring onions
1 tablespoon of Sunflower oil

Nutritional information

242
Calories
16g
Carbs
14g
Fat
12g
Protein
11g
Sugar

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Korean spicy tofu

  • 25 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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Steps

1
Done

Press your tofu like you normally would. I did it for 15 minutes between 2 paper towels and a plate with something heavy on it.
Meanwhile, peel and dice your garlic and set aside.
Cut your spring onions as well and set aside.

2
Done

Once your tofu is pressed, cut it into cubes and place in a bowl with corn flour and mix well.
In a pan, heat up the sunflower oil and add in the tofu cubes and cook for about 2 minutes on each side or until it's brown and crispy.

3
Done

Then add the garlic, gochujang, gochugaru, soy sauce, rice vinegar, sugar, water and the sesame oil. Stir well until everything is combined.
The sauce should be thickened and sticky.

4
Done

Sprinkle on the sesame seeds and the spring onions.
Serve with rice or noodles.

Jalisha

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