Korean Style Tofu and Veggies …
Sticking with the Asian ingredients, this is such a quick meal to put together and was such a win with the kids … the ‘ sauce ‘ was nicely balanced salty sweet spicy !
How To get your tofu crispy ?
Buy fresh firm tofu
Remove from water and wrap in a cloth – you can even place a pot or something heavy to remove the excess liquid. ( do this before you want to actually cook )
Cut in cubes , salt lightly and sieve corn or rice flour on all sides to coat evenly
Pan fry to crispen .
2 Tbsp soy sauce
1 tbsp rice vinegar
1/2 tbsp Mirin
2 tbsp maple syrup ( honey/ sugar)
1 tbsp Gochujang ( Korean chilli paste – any chili flakes can work)
1 tsp corn starch
The veggies- anything you have on hand
In a hot wok :
Then veggies for a quick toss
Add in tofu
Once veggies tender but crunchy and sauce thickens, remove off heat .
Dress – small splash sesame oil , spring onion , sesame seeds and coriander.
Eat with rice or noodles!