Homemade Red Lentil Tofu

• servings: 4 servings
• active time: 6 hours
• total time: 6 hours 30 minutes

Ingredients

1 cup red lentils

1 ½ cups boiling water

1 ½ cups room temperature water

1 ½ tsp salt

olive oil (for airfrying)

1 tbsp gochujang paste

1 tbsp sesame oil

1/2 tbsp light soy sauce

1 tbsp mirin

1 tsp sweetener (agave or coconut sugar)

2 tsp gochugaru

spring onions

toasted sesame seeds

Directions

Rinse 1 cup of split red lentils until the water runs clear. Add 1.5 cups boiling water and soak them for 2 hours.

Add the mixture to a high speed blender and blend until smooth. Pour the mixture into a saucepan.

Add 1.5 cups water, and cook over medium heat stirring continuously.

After a few minutes, the mixture will thicken and look like mashed potatoes. Cook for about 6–8 minutes until it’s thick and smooth.

Quickly transfer the cooked mixture into a container. Smooth the top with a spatula.

Let it cool to room temperature, then refrigerate for 1-2 hours. Once firm, cut into cubes or slices.

Air fry them for 7-8 minutes in some olive oil at 180C.

Mix together the ingredients for the sauce - add to a pan and coat the air fried lentil tofu in the sauce.

Add a splash of water if it's too dry. Garnish with spring onions and toasted sesame seeds.