This vegan-friendly dish, which consists of crispy tofu slices marinated in a savory-sweet-spicy sauce, lets you enjoy the robust flavors of Korean barbecue.
Ingredients: 1 block extra firm tofu, pressed and sliced. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 2 tablespoons maple syrup. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon gochujang Korean red pepper paste. 1 tablespoon cornstarch. 2 tablespoons water. 2 tablespoons vegetable oil. Sesame seeds and chopped green onions for garnish.
Instructions: In a bowl, mix soy sauce, rice vinegar, maple syrup, sesame oil, garlic, ginger, and gochujang to make the marinade. Pour half of the marinade over the sliced tofu and let it marinate for at least 30 minutes. In a small bowl, mix cornstarch and water to create a slurry. Heat vegetable oil in a non-stick skillet over medium-high heat. Dip each marinated tofu slice into the cornstarch slurry, ensuring it's coated evenly. Place the coated tofu slices in the skillet and cook until crispy and golden brown on both sides, about 4-5 minutes per side. Once cooked, brush the remaining marinade over the tofu slices in the skillet and let it cook for another minute, allowing the flavors to infuse. Serve the crispy tofu hot, garnished with sesame seeds and chopped green onions.
Prep Time: 35 minutes
Cook Time: 10 minutes
DB Online in Khmer