Sticky Curry Miso Gochujang Tofu

• porcje: 2 servings
• czas aktywny: 10 minutes
• całkowity czas: 25 minutes

Składniki

350 g extra-firm tofu

1 tbsp cornstarch

1 tbsp oil from curry miso

2 ½ tbsp gochujang paste

1 ½ tbsp curry miso paste

2 tbsp maple syrup

1/2 tbsp rice wine vinegar

3/4 tbsp liquid aminos

1 tsp sesame seeds

Chopped coriander, for serving

Wskazówki

Break the tofu into bite-sized pieces using your hands. Add the cornstarch and toss until the tofu is evenly coated.

Heat the curry miso oil in a pan over medium-high heat. Add the tofu and cook on all sides until golden and crispy.

Meanwhile, whisk together the gochujang, curry miso paste, maple syrup, rice wine vinegar, and liquid aminos to make the sauce.

Reduce heat to low, then pour the sauce over the tofu. Toss well until the sauce thickens and fully coats the tofu.

Sprinkle with sesame seeds and chopped coriander before serving.

Serve with warm rice and vegetables, or use it as a flavourful filling in wraps or tacos.

Wartości Odżywcze

• Kalorie: 329
• Tłuszcz Całkowity: 17 g
• Tłuszcz Nasycony: 2 g
• Węglowodany Całkowite: 26 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 20 g
• Białko: 19 g