Spicy, sweet and delicious mouthfuls
This recipe is rather simple and just involves cooking and coating the tofu and rice cakes in a spicy, sticky and sweet sauce. The tofu is crispy on the outside and soft on the inside, and goes well with the rice cakes. This recipe is completely vegan.
Servings
2-3
Prep time:
10min
Cook time:
25min
Difficulty:
Easy- 350g firm tofu
- 150g sliced rice cakes
- 50g cornflour
- 2tbsp sesame seeds
- 2tbsp vegetable oil
- 1 spring onion
- salt and pepper to taste
Sauce:
- 2tbsp caster sugar
- 2tbsp water
- 1.5tbsp goshujang
- 1tbsp mirin
- 1tbsp light soy sauce
- 1tbsp sesame oil
We suggest serving this dish with some rice, but you can also serve this alongside other Korean dishes-such as the seafood and spring onion pancakes, chive pancakes, fish bites, carrot salad or a fried courgette salad.
We used read-to-cook rice cakes. You can also use frozen rice cakes- just adjust the cooking time accordingly.
In this recipe we suggest using 1.5tbsp of gochujang, however feel free to use more or less depending on your preference/spice level tolerance.
Step by Step Instructions
Step 1
First, drain the tofu- we do this by placing it on a plate, placing a chopping board on top and then some jars on top of the board to press the tofu down to remove excess water. Then pat dry.
Step 2
Cut the tofu into bite size pieces. Then, into a bowl, add the cornflour, salt and pepper to taste. Mix well, then coat each of the tofu pieces into the cornflour.
Step 3
Next, add the vegetable oil into a frying pan, and once hot, on medium heat, fry the coated tofu pieces, turning occasionally, until slightly brown on all sides. This should take around 20 minutes. Then set aside.
Step 4
Whilst the tofu is cooking, you can make the sauce and cook the sliced rice cakes.
Into a saucepan (big enough to hold the tofu and the rice cakes) add all the sauce ingredients, mix and cook for 5 minutes on low-medium heat. Do not let it boil.
Step 5
Next, boil some water in a small pan, then tip in the sliced rice cakes in, cook for 3 minutes on medium heat, then drain.
Step 6
Add the rice cakes into the cooked sauce, mix well to make sure all the rice cakes are covered, and cook for a further 2 minutes.
Step 7
Then, add the tofu pieces into the pan, mix well again and cook for a final 3 minutes.
Step 8
Meanwhile, toast the sesame seeds in a frying pan until golden- this should only take a few minutes so keep an eye on the pan to not burn. Set aside. Then, chop the spring onion finely, and also set aside.
Step 9
Give the tofu and rice cakes one last stir, then the dish is almost ready.
Step 10
Sprinkle the sesame seeds and the spring onion over the tofu and rice cakes, then the dish is ready to serve. Enjoy!
0 Comments