Crispy Glazed Tofu by @fitgreenmind

42 min

2 servings

🫘

200 g

Tofu

🌽

1 tbsp

Corn starch

🧂

5 ml

Chicken spice

🥢

30 ml

Soy sauce

🌶️

5 ml

Gochujang

🍶

15 ml

Vinegar

🍬

15 ml

Agave

🧂

1 g

Salt

🫗

15 ml

Oil

  1. Tear
    • firm tofu

    Tear 200 g firm tofu into bite-size irregular chunks.

  2. Boil
    • firm tofu
    • salt

    Bring salted water to a boil and boil the tofu chunks for 10 minutes.

  3. Drain
    • firm tofu

    Drain the boiled tofu in a colander and let it steam-dry for 3 to 5 minutes.

  4. Combine
    • corn starch
    • chicken seasoning

    Combine 1 tablespoon corn starch and 1 teaspoon chicken seasoning in a mixing bowl.

  5. Toss
    • firm tofu
    • corn starch
    • chicken seasoning

    Toss the steamed tofu chunks in the seasoned corn starch until evenly coated.

  6. Heat
    • firm tofu
    • cooking oil

    Heat 1 tablespoon cooking oil in a pan over medium heat and pan-fry the coated tofu until crisp and golden, about 8 to 10 minutes.

  7. Mix
    • soy sauce
    • vinegar
    • Agave

    Mix 2 tablespoons soy sauce, 1 teaspoon gochujang, 1 tablespoon vinegar, and 1 tablespoon agave syrup in the pan.

  8. Heat
    • soy sauce
    • vinegar

    Heat the glaze over medium heat and stir until it thickens, about 1 to 2 minutes.

  9. Add
    • firm tofu
    • soy sauce

    Add the crispy tofu to the thickened glaze and toss until every piece is coated.

  10. Serve
    • firm tofu

    Serve the glazed tofu immediately while the coating is still crisp.

Crispy Glazed Tofu by @fitgreenmind

42 min

2 servings

🫘

200 g

Tofu

🌽

1 tbsp

Corn starch

🧂

5 ml

Chicken spice

🥢

30 ml

Soy sauce

🌶️

5 ml

Gochujang

🍶

15 ml

Vinegar

🍬

15 ml

Agave

🧂

1 g

Salt

🫗

15 ml

Oil

Preparation Steps

  1. Step 1/10

    Tear 200 g firm tofu into bite-size irregular chunks.

    🫘firm tofu
    🪵cutting board

  2. Step 2/10

    Bring salted water to a boil and boil the tofu chunks for 10 minutes.

    🫘firm tofu
    🧂salt
    🧺colander

  3. Step 3/10

    Drain the boiled tofu in a colander and let it steam-dry for 3 to 5 minutes.

    🫘firm tofu
    🧺colander

  4. Step 4/10

    Combine 1 tablespoon corn starch and 1 teaspoon chicken seasoning in a mixing bowl.

    🌽corn starch
    🧂chicken seasoning
    🥣mixing bowl
    🥄measuring spoons
    🥄measuring tablespoons

  5. Step 5/10

    Toss the steamed tofu chunks in the seasoned corn starch until evenly coated.

    🫘firm tofu
    🌽corn starch
    🧂chicken seasoning
    🥣mixing bowl
    🥢tongs

  6. Step 6/10

    Heat 1 tablespoon cooking oil in a pan over medium heat and pan-fry the coated tofu until crisp and golden, about 8 to 10 minutes.

    🫘firm tofu
    🫗cooking oil
    🥢tongs
    🥄spatula

  7. Step 7/10

    Mix 2 tablespoons soy sauce, 1 teaspoon gochujang, 1 tablespoon vinegar, and 1 tablespoon agave syrup in the pan.

    🥢soy sauce
    🌶️gochujang
    🍶vinegar
    🍯agave syrup
    🥄measuring spoons
    🥄measuring tablespoons
    🥄spatula

  8. Step 8/10

    Heat the glaze over medium heat and stir until it thickens, about 1 to 2 minutes.

    🥢soy sauce
    🌶️gochujang
    🍶vinegar
    🍯agave syrup
    🥄spatula

  9. Step 9/10

    Add the crispy tofu to the thickened glaze and toss until every piece is coated.

    🫘firm tofu
    🥢soy sauce
    🌶️gochujang
    🍶vinegar
    🍯agave syrup
    🥢tongs
    🥄spatula

  10. Step 10/10

    Serve the glazed tofu immediately while the coating is still crisp.

    🫘firm tofu
    🥢tongs

Composition

Ingredients

Types

Condiment, Soy, Chili, Acid, Seasoning

Ingredients

Tofu, Corn starch, Chicken spice, Soy sauce, Gochujang, Vinegar, Agave, Salt, Oil

Notes

Tofu (1 block, torn into chunks), Soy sauce (for the glaze), Gochujang (for the glaze), Vinegar (for the glaze), Agave (for the glaze), Salt (for the boiling water), Oil (for pan-frying or spraying before air-frying)

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Dairy-Free, Egg-Free, Plant-Based

Calories

278 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 23g, Fat: 13g, Fiber: 2g, Sugars: 10g

Nutritional Information

Minerals

Calcium: 350mg, Iron: 3.1mg, Potassium: 210mg, Sodium: 980mg

Vitamins

Vitamin K: 10mcg, Folate: 30mcg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

30 minutes

Cooking

12 minutes

Overall

42 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

cutting board, chef's knife, colander, mixing bowl, measuring spoons, measuring tablespoons, spatula, tongs

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Korean, Asian

Geographic

to inform

Various

Aspect

Texture

Crispy, Chewy, Sticky, Tender

Flavors

Savory, Sweet, Salty, Tangy, Spicy, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat in a pan or air fryer for best texture), freezer : 30 days (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator,Texture will be less crispy after reheating)