Vegan Crispy Fried Tofu Rice Bowl with Korean Spicy Sauce
Crispy fried tofu is coated with spicy and sweet Korean sauce. This is what you really want when you are craving a satisfying vegan meal with Asian vibe
Equipment
- 1 Deep Pot
- 1 Frying pan
Ingredients
- some Steamed Rice (200-250g per person) Preferably Japanese rice
For the Fried Tofu
- 300 g Firm Tofu If you use extra firm tofu, use 250g of it.
- 3-4 tbsp Potato starch or Cornstarch
- Flavourless Oil For frying
For the Korean Spicy Sauce
- 2 tbsp Gochujang
- 2 tbsp Ketchup
- 1 tbsp Soy Sauce any type of soy sauce is fine
- 1 tbsp Sake White Wine works well too
- 2 stp Sugar
- 1 tsp Garlic (microplaned) 1/4 tsp Garlic powder works well too
for the Garnish
- some Green Onion chopped optional
- some Sesame optional
Instructions
For the Fried Tofu
- To prepare the tofu, wrap it with a clean tea towel or a piece of kitchen towel and place it on a tray or a plate. Put something heavy such as a saucepan and weigh it down more with cans or jars. Leave it for about 1 hour to press the excess water out as much as possible.If you use extra firm tofu, you might not have to do it at all. It depends on the tofu you are using.
- Tear the tofu apart into bite-size pieces by hand. The pieces should be rustic for potato starch to cling to the surface easily. Thoroughly coat them with potato starch and deep fry them in hot oil (170-180C) until the outside becomes crispy.
For the Korean Spicy Sauce
- In a frying pan, put gochujang, ketchup, soy sauce, sake, sugar, and garlic. Heat the mixture on medium-low heat stirring constantly. Once the sauce has slightly thickened, add fried tofu into the pan and stir to get each tofu piece coated with the sauce.
- Put steamed rice in bowls or plates, and top with fried tofu. Sprinkle some chopped green onion and some sesame (optional). Enjoy!