Meat-Free Mondays: Korean Fried Tofu
It’s Valentine’s Day today, and we are working to love our bodies with the food we eat in February. In our drive to be more sustainable as a company, we have been creating meat-free recipes every single week that are suitable for the whole family.
This week we are trying a meat-free twist on a Korean Classic, using rich gochujang paste to create a sumptuous sticky glaze for fried tofu bites. This is a meal that can be prepped and chilled in the fridge a few days in advance, and it will quickly become a staple for your midweek meals*. You’ll be able to see a video version of this recipe on our Instagram and Tik Tok feeds too, so make sure to follow us for regular recipes, crafts, and activities.
*Although we are a childcare company, we’re sharing these recipes with our adult audience. If you are cooking for children in your care, watch out for the foods to avoid giving babies and young children. Find out more on the NHS website and adapt your recipes accordingly.
Korean Fried Tofu
Serves: 4 Prep Time: 30 minutes
- 1 block extra firm tofu (approx 400g)
- 3 tbsp cornflour
- 1 tbsp salt
- 6 tbsp soft dark brown sugar
- 2 tbsp gochujang paste
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- Stir fry veggies (babycorn and mange tout)
- Rice for serving
- Take the tofu out of its packaging and allow it to sit on a plate with some paper towels wrapped around it. Leave for 30 minutes so the water can drain away.
- Chop your tofu into large cubes and then add to a bowl, toss with cornflour and salt until coated.
- Heat up a frying pan with vegetable oil and then add your tofu. Pan fry for 3-4 minutes on each side until golden and crispy. Set aside.
- Add your sugar, sesame oil, gochujang, soy sauce, ginger, and garlic to a pan and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Add your tofu into the pan with your sauce and stir to coat every piece thoroughly.
- Serve on a bed of rice with some steamed vegetables.