Gochujang Crispy Tofu with Rice

• total time: 53 minutes

Ingredients

280g firm tofu (pressed and crumbled)

2 tbsp cornflour

Salt & Pepper

1 tbsp gochugaru (Korean chili pepper flakes)

2 tbsp gochujang (Korean chili paste)

1 tbsp soy sauce

1 tsp vegan oyster sauce

1 tsp sugar

1 tbsp mirin

2 cloves garlic (minced)

2-3 spring onions (sliced)

Directions

Press the tofu for 10-15 minutes to remove excess moisture. Crumble it into small, bite-sized pieces. Add your cornflour then season it with salt and pepper

Preheat the air fryer to 180°C (350°F). Spread the tofu in a single layer in the basket and air fry for 15-18 minutes, shaking the basket halfway through, until crispy. Alternatively you can use an oven and set 200°C (400°F). Spread the tofu on a lined baking sheet in an even layer. Bake for 20-25 minutes, stirring halfway through, until crispy.

In a bowl, mix the gochugaru, gochujang, soy sauce, oyster sauce, sugar, and mirin until smooth.

Heat a pan over medium heat and add a small amount of oil. Add the minced garlic and the white parts of the spring onions. Sauté for about 1-2 minutes, until fragrant and slightly softened. Remove from heat.

Toss the crumbled tofu into the sauce mixture, making sure it’s evenly coated.

Serve on a plate with rice :)