Crispy Korean Tofu

Tofu Batter

• 160 g almond milk
• 120 g cornflour
• 80 g plain flour
• 1 tsp garlic powder
• 1 tsp fine sea salt
• ¼ tsp ground black pepper

Sauce

• 5 garlic cloves
• 10 g fresh root ginger peeled, cut in round slices (2 mm)
• 60 g light brown sugar
• 60 g rice vinegar
• 60 g agave syrup
• 30 - 50 g Korean chilli paste (gochujang) to taste
• 30 g tomato ketchup
• 20 g sesame oil
• 20 g dark soy sauce

Rice and Broccoli

• 1000 g water
• 1 ½ tsp fine sea salt
• 300 g white long grain rice
• 350 g broccoli florets (approx. 1 head)

Tofu

• 680 g firm tofu pressed for 30 minutes (see tip) then diced (2 cm)
• vegetable oil for frying
• 2 spring onions thinly sliced (5 mm), for garnishing
• sesame seeds for garnishing