Crispy Korean tofu

Crispy Korean tofu

4.7 284 valutazioni

Prep. 40min

Totale 1h 20min

4 portions

Ingredienti

Tofu coating

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

Sauce

garlic cloves
5
fresh ginger
10 g
light brown sugar
60 g
rice wine vinegar
60 g
pure maple syrup
60 g
Korean chilli paste (gochujang) to taste ( see Tips)
30 - 50 g
ketchup (see Tips)
30 g
sesame oil
20 g
dark soy sauce
20 g

Rice and broccoli

water
1000 g
sea salt
1 ½ tsp
long grain white rice
200 g
broccoli florets
350 g

Tofu

firm tofu pressed for 30 minutes, then cut into cubes (2 cm - see Tips)
400 g
vegetable oil to deep fry
1000 - 1500 g
spring onions/shallots cut into slices (5 mm), to garnish
2
sesame seeds to garnish

Difficoltà

media

Valori nutritivi per 1 portion

Sodio 1072.2 mg

Proteine 21.7 g

Calorie 3147 kJ / 749.3 kcal

Grassi 30.7 g

Fibre 10.5 g

Grassi saturi 3.9 g

Carboidrati 98.4 g

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

Flavours of Korea 15 ricette
Australia e Nuova Zelanda

Your Cookidoo® Veggie Lover 10 ricette
Australia e Nuova Zelanda

Ti potrebbe interessare anche...

Cauliflower buffalo bites

35min

Lemon and thyme mocktail

1h

Minty vodka lemonade (Diabetes)

10min

Grated carrot salad (Thermomix® Cutter, using modes)

5min

Green smoothie

10min

Summer tomato and gin pasta sauce

35min

Palak paneer

45min

Steamed asparagus with caper crumbs

30min

Avocado and goats cheese smash

5min

Refried beans

10min

White Bean, Tasmanian truffle and chive soup (Paul Foreman)

15min

Hazelnut banana bread

1h 15min