#tofu#spicy#Korean cuisine#The Korean Vegan#garlic
A vibrant vegan Korean-inspired dish featuring extra-firm tofu fried to a golden crisp and tossed in a spicy, garlicky sauce with fresh chilies and green onions. Served best with rice to balance the heat.
Ingredients extracted via AI
450 g extra-firm tofusalt2 PL potato starchcornstarchall-purpose flour7 strúčik garlic0.25 ks red onion2 Korean green chili pepperjalapeño2 green onion1 PL gochugaru1 PL soy sauce1 PL white wine vinegar2 PL maple syrup0.5 PL mirin4 PL vegetable oildried red chili flakes0.5 PL sesame oil1 PL toasted sesame seedsricewater
Procedure generated via AI
Press the excess water out of a block of extra-firm tofu (about 450 g) using a tofu press or by placing heavy objects on it until it becomes as firm as possible.
Pat the tofu dry with paper towels and cut it into thick bite-sized pieces.
Sprinkle a pinch of salt and 2 tablespoons of potato starch over the tofu, then toss gently to coat each piece evenly.
Finely mince 7 cloves of garlic and set aside.
Dice 1/4 of a red onion.
Slice 2 Korean green chili peppers, or substitute with deseeded jalapeños if preferred.
Thinly slice 2 green onions, cutting the green parts diagonally to create broader pieces.
Prepare the sauce by mixing 1 tablespoon gochugaru, 1 tablespoon soy sauce, 1 tablespoon white wine vinegar, 2 tablespoons maple syrup, 1/2 tablespoon mirin, and 1 teaspoon potato starch until smooth.
Heat 4 tablespoons of vegetable oil in a large pan over high heat.
Carefully place the tofu pieces in a single layer in the hot oil, making sure they don’t touch, and fry until golden brown and crispy on all sides.