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Crispy Korean tofu

Crispy Korean tofu
4.8 239 avaliações
Preparação 40min
Total 1h 20min
4 portions
Registe-se gratuitamente

Ingredientes

Tofu coating
  • almond milk
    160 g
  • cornflour
    120 g
  • plain flour
    80 g
  • garlic powder
    1 tsp
  • sea salt
    1 tsp
  • ground black pepper
    ¼ tsp
Sauce
  • garlic cloves
    5
  • fresh ginger
    10 g
  • light brown sugar
    60 g
  • rice wine vinegar
    60 g
  • pure maple syrup
    60 g
  • Korean chilli paste (gochujang) to taste ( see Tips)
    30 - 50 g
  • ketchup (see Tips)
    30 g
  • sesame oil
    20 g
  • dark soy sauce
    20 g
Rice and broccoli
  • water
    1000 g
  • sea salt
    1 ½ tsp
  • long grain white rice
    200 g
  • broccoli florets
    350 g
Tofu
  • firm tofu pressed for 30 minutes, then cut into cubes (2 cm - see Tips)
    400 g
  • vegetable oil to deep fry
    1000 - 1500 g
  • spring onions/shallots cut into slices (5 mm), to garnish
    2
  • sesame seeds to garnish

Nutrição por 1 portion

Energia 749.3 kcal / 3147 kJ
Proteína 21.7 g
Gordura 30.7 g
Hidratos de carbono 98.4 g
Fibra 10.5 g
Gordura saturada 3.9 g
Sódio 1072.2 mg

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Também apresentado em

Flavours of Korea 11 Receitas
Austrália e Nova Zelândia

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