Red Lentil Tofu by @fitgreenmind

2h15
Medium

4 servings

🫘

100 g

Red Lentils

💧

250 ml

Water

💧

250 ml

Water

🧂

1.5 g

Salt

🌽

Corn Starch

🫗

15 ml

Oil

🧂

Salt

🌶️

15 ml

Gochujang

🍶

15 ml

Vinegar

🍯

15 ml

Agave

🍅

30 ml

Ketchup

Preparation Steps

  1. Step 1/14

    Place the red lentils in a mixing bowl and cover them generously with water.

    red lentils
    water
    🥣mixing bowl

  2. Step 2/14

    Soak the lentils overnight, then drain off the soaking water.

    red lentils
    water
    🥣mixing bowl

  3. Step 3/14

    Add the soaked red lentils and 1 cup (250 ml) fresh water to the blender.

    red lentils
    water
    🥄measuring cups

  4. Step 4/14

    Add 1/4 teaspoon (1.5 g) salt and blend until completely smooth.

    salt
    🥄measuring spoons

  5. Step 5/14

    Pour the blended lentil mixture into a saucepan and heat it over medium heat.

    red lentils
    water
    salt
    🍲saucepan
    🥄spatula

  6. Step 6/14

    Stir constantly until the mixture becomes very thick and pulls away from the sides of the saucepan.

    red lentils
    🍲saucepan
    🥄wooden spoon

  7. Step 7/14

    Transfer the thick lentil mixture to a baking dish and smooth the surface.

    red lentils
    🍽️baking dish
    🥄spatula

  8. Step 8/14

    Refrigerate the lentil tofu until completely firm and set, about 60 minutes.

    red lentils
    🍽️baking dish

  9. Step 9/14

    Remove the lentil tofu from the dish and cut it into bite-size cubes.

    red lentils
    🔪knife
    🪵cutting board

  10. Step 10/14

    Toss the lentil tofu cubes with 1 tablespoon (8 g) cornstarch and 1 tablespoon (15 ml) vegetable oil.

    red lentils
    cornstarch
    vegetable oil
    🥣mixing bowl
    🥄measuring spoons

  11. Step 11/14

    Season the coated tofu cubes with the remaining salt and spread them on a baking tray.

    red lentils
    salt
    🍪baking tray
    🥄spatula

  12. Step 12/14

    Bake at 200°C (400°F) for 15 minutes until the tofu cubes are lightly crisp.

    red lentils
    🍪baking tray

  13. Step 13/14

    Mix 1 tablespoon each gochujang, vinegar, and agave syrup with 2 tablespoons ketchup in a mixing bowl.

    gochujang
    vinegar
    agave syrup
    ketchup
    🥣mixing bowl
    🥄measuring spoons
    🥄spatula

  14. Step 14/14

    Toss the baked lentil tofu cubes in the glaze until evenly coated.

    red lentils
    gochujang
    vinegar
    agave syrup
    ketchup
    🥣mixing bowl
    🥄spatula

Composition

Ingredients

Types

Legumes, Water, Seasonings, Condiments

Ingredients

Red lentils, Water, Salt, Corn starch, Oil, Gochujang, Vinegar, Agave, Ketchup

Allergens

Soy, Wheat

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Nut-Free, High-Protein, Plant-Based

Calories

156 kcal

Macro nutrients

Protein: 6.5g, Carbohydrates: 22g, Dietary fiber: 4.5g, Fat: 4.5g, Sugars: 7g

Nutritional Information

Minerals

Iron: 2.1mg, Potassium: 305mg, Magnesium: 28mg, Sodium: 390mg

Vitamins

Vitamin C: 3.5mg, Vitamin B6: 0.1mg, Folate: 90mcg

Preparation

Time Information

Preparation

2 hours 0 minutes

Cooking

15 minutes

Overall

2 hours 15 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

measuring cups, measuring spoons, mixing bowl, saucepan, wooden spoon, baking dish, knife, cutting board, baking tray, spatula

Appliances

blender, refrigerator, oven, stovetop

Type

Type

Type Of Dish

Main Course, Side Dish, Snack

Occasions

Lunch, Dinner, Meal Prep, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Korean-Inspired, Vegan

Geographic

to inform

Various

Aspect

Texture

Firm, Tender, Crispy, Chewy, Smooth

Flavors

Savory, Sweet, Spicy, Tangy, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours after cooking), fridge : 4 days (Store in an airtight container,Cool completely before storing,Keep at or below 4°C (40°F)), freezer : 2 months (Store in a freezer-safe airtight container,Freeze tofu and glaze separately for best texture,Thaw overnight in the refrigerator)