Gochujang Tofu

🧂 Ingredients

• 14 oz Extra Firm Tofu

  pressed and patted Dried
• 2 Tbsp Corn Starch
• ½ Tsp Salt
• ½ Tsp Black Pepper

  ground
• 1 Tbsp Cooking Oil
• 3 Tbsp Gochujang Pepper Paste

  adjust per spice preference
• 3 Tbsp Ketchup
• 2 Tbsp Brown Sugar
• 2 Tbsp Agave Nectar

  Honey or Maple Syrup
• 2 Tbsp Rice Wine Vinegar
• 2 Tbsp Soy Sauce
• 1 Tbsp Garlic

  minced
• 1 Tbsp Ginger

  grated
• 2 Tbsp Green Onions

  optional garnish
• Sesame Seeds

  optional garnish

Instructions

• 1 Cut the Tofu into bite size pieces and transfer them to a mixing bowl. To it,
  add the Corn Starch, Salt, Black Pepper, and Oil/Cooking Spray, and mix lightly
  until all the tofu pieces are coated on all sides.
• 2 Transfer to tofu to an air fryer lined with parchment papper, and fry at 350 F
  (175 C) for 15 minutes turning the tofu pieces over half-way through the
  cooking. Fry until the tofu pieces are golden brown and crispy.
• 3 In a mixing bowl, mix together the Gochujang Pepper Paste, Ketchup, Soy Sauce,
  Agave Nector, Rice Wine Vinegar, Brown Sugar, Ginger, and Garlic. Thoroughly
  combine until you achieve a smooth consistency.
• 4 In a wok over medium heat, add the Gochujang Sauce and stir until bubbling. TO
  it add the Crispy Tofu and stir until all pieces are coated. Turn off the heat,
  add the sesame seeds and green onions. Serve immedietely.
• 5 Enjoy with brown rice, and steamed broccoli.

Nutrition Info