Red Lentil Tofu by @fitgreenmind
4 servings
🫘
100 g
Red lentils
💧
500 ml
Water
🧂
1.5 g
Salt
🌽
Corn starch
🫗
15 ml
Oil
🌶️
15 ml
Gochujang
🍶
15 ml
Vinegar
🍬
15 ml
Agave
🍅
30 ml
Ketchup
Place
red lentils
water
Place the red lentils in a mixing bowl and cover them generously with water.
Soak
- red lentils
- water
Soak the lentils overnight, then drain off the soaking water.
Add
- red lentils
- water
Add the soaked red lentils and 1 cup (250 ml) fresh water to the blender.
- Add
salt
Add 1/4 teaspoon (1.5 g) salt and blend until completely smooth.
Pour
- red lentils
- water
- salt
Pour the blended lentil mixture into a saucepan and heat it over medium heat.
Stir
- red lentils
Stir constantly until the mixture becomes very thick and pulls away from the sides of the saucepan.
- Transfer
- red lentils
Transfer the thick lentil mixture to a baking dish and smooth the surface.
- Refrigerate
- red lentils
Refrigerate the lentil tofu until completely firm and set, about 60 minutes.
Cut
- red lentils
Remove the lentil tofu from the dish and cut it into bite-size cubes.
- Toss
- red lentils
corn starch
vegetable oil
Toss the lentil tofu cubes with 1 tablespoon (8 g) corn starch and 1 tablespoon (15 ml) vegetable oil.
Season
- red lentils
- salt
Season the coated tofu cubes with the remaining salt and spread them on a baking tray.
Bake- red lentils
Bake at 200°C (400°F) for 15 minutes until the tofu cubes are lightly crisp.
- Mix
gochujang
vinegar- agave syrup
Mix 1 tablespoon each gochujang, vinegar, and agave syrup with 2 tablespoons ketchup in a mixing bowl.
- Toss
- red lentils
- gochujang
- vinegar
Toss the baked lentil tofu cubes in the glaze until evenly coated.
Red Lentil Tofu by @fitgreenmind
4 servings
🫘
100 g
Red lentils
💧
500 ml
Water
🧂
1.5 g
Salt
🌽
Corn starch
🫗
15 ml
Oil
🌶️
15 ml
Gochujang
🍶
15 ml
Vinegar
🍬
15 ml
Agave
🍅
30 ml
Ketchup
Preparation Steps
Step 1/14
Place the red lentils in a mixing bowl and cover them generously with water.
Step 2/14
Soak the lentils overnight, then drain off the soaking water.
Step 3/14
Add the soaked red lentils and 1 cup (250 ml) fresh water to the blender.
Step 4/14
Add 1/4 teaspoon (1.5 g) salt and blend until completely smooth.
Step 5/14
Pour the blended lentil mixture into a saucepan and heat it over medium heat.
Step 6/14
Stir constantly until the mixture becomes very thick and pulls away from the sides of the saucepan.
Step 7/14
Transfer the thick lentil mixture to a baking dish and smooth the surface.
Step 8/14
Refrigerate the lentil tofu until completely firm and set, about 60 minutes.
Step 9/14
Remove the lentil tofu from the dish and cut it into bite-size cubes.
Step 10/14
Toss the lentil tofu cubes with 1 tablespoon (8 g) corn starch and 1 tablespoon (15 ml) vegetable oil.
Step 11/14
Season the coated tofu cubes with the remaining salt and spread them on a baking tray.
Step 12/14
Bake at 200°C (400°F) for 15 minutes until the tofu cubes are lightly crisp.
Step 13/14
Mix 1 tablespoon each gochujang, vinegar, and agave syrup with 2 tablespoons ketchup in a mixing bowl.
Step 14/14
Toss the baked lentil tofu cubes in the glaze until evenly coated.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
156 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
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
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@fitgreenmind
Origin
Cuisine
Korean
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos