Crispy Wok Tofu in Sweet and Spicy Korean Sauce | 15-Minute Dinner
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15 min
Quick
Sezamo
Cuburi crocante de tofu rumenite la foc iute în wok, îmbrăcate într-o glazură coreeană dulce-picantă cu pastă Gochujang, ghimbir și susan aromat. O cină asiatică gata în doar 15 minute, plină de savoare și textură.
Preparation method
Preparing the ingredients and sauce
Press the tofu blocks with paper towels to remove excess moisture, then cut them into roughly 2-3 cm cubes. Place the cubes in a bowl, sprinkle with cornstarch, and toss gently until all pieces are evenly coated with a thin layer of starch.
In a small bowl, mix the Gochujang chili paste, soy sauce, natural polyfloral honey, rice vinegar, pressed garlic, finely grated ginger, and sesame oil. Mix well until you get a glossy, aromatic sauce.
Wok cooking
Heat the wok well over high heat and add the sunflower oil. Place the tofu cubes in the wok in a single layer, without overcrowding them. Brown them for 6-8 minutes, turning on all sides until golden and very crispy on the outside.
Chef's tip
For extremely crispy tofu, the secret is to thoroughly pat dry the excess water before coating it in cornstarch.
If you prefer a less spicy sauce, you can reduce the amount of Gochujang paste and add a little more soy sauce or honey.
15 min
Under an hour
