Korean-Style Tofu Broccoli Stir Fry

Ingredients

• 1 block firm tofu
• Cornflour, for coating
• 1 tbsp gochujang paste / red chilli paste
• 2 tbsp tomato ketchup
• 2 tbsp light soy sauce
• 1 tsp rice vinegar
• 1–2 tsp raw sugar / maple syrup (adjust to preference)
• 4 tbsp water mixed with ½ tbsp corn flour (corn flour slurry)
• A few tablespoons sesame oil
• 1–2 cups veggies (broccoli, red pepper etc)
• 2–3 cloves minced garlic
• 2–3 tsp gochugaru (crushed red pepper flakes)
• Sesame seeds, for garnish
• Scallions / spring onions, for garnish
• Rice (or grain of choice), for serving

Steps

1. Wrap the tofu block in paper towels and press down gently (with a heavy object) to release excess water. Let it sit at least half an hour until firm enough.
2. Cut into cubes or long rectangular strips and coat with cornflour.
3. Mix together all the spicy sauce ingredients and set aside.
4. Liberally heat a few tablespoons of sesame oil in a skillet; pan-fry the tofu, flipping until golden brown on all sides. Set aside.
5. In the same skillet, stir in the veggies, minced garlic and gochugaru; cook, stirring regularly, until the veggies soften but keep a charred bite.
6. Pour in the prepped sauce, mixing well to combine.
7. Add back the cooked tofu; let the sauce simmer until thickened.
8. Serve over rice (or grain of choice), garnished with heaps of sesame seeds and scallions / spring onions.

The reel

via @the_foodiediaries

Tips

• Rinse the rice until the water runs clear, then drain well.
• Rest it covered, off the heat, for five minutes before you fluff.
• If the top is still firm, add a spoon of water and cover again. Don't stir yet.

Questions