![]() ![]() ![]() If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Perfect as finger food or meal by itself.This Korean-inspired fried tofu with gochujang is Mapo Tofu (love this numbing and spicy dish).Lemongrass tofu rice (inspired by Vietnamese lemongrass chicken).Check out other Tofu recipes that make you drool Spicy – This is a spicy dish, so adjust the type of chiles or amount used accordingly. For a gluten-free version, sub the all-purpose flour with your favorite 1:1 gluten-free blend and adjust the water to get a thick batter.Ĥ. Don’t forget to use ice-cold water in the batter. Flour – I used a mix of all-purpose and rice flour, but you can use potato or cornstarch to replace the rice flour for a crispier texture. Note: The frozen tofu will take about 1 day to thaw in the fridge, so plan ahead.ģ. If you haven’t tried the freeze-thawed tofu before, it has an amazing spongy texture that is so addictive especially when you season them well. This way, the batter will not be diluted with moisture. Fresh firm tofu vs this tofu – yes, firm tofu works but I highly recommend that you press out the liquid as much as you can. Bake for 15 to 20 minutes, then broil for about 5 minutes to crisp up. Please note the color is less brown using this method but it tastes equally delicious.Ģ. Lay the battered tofu sticks on a foil-lined, greased sheet pan, and spray or dab the tofu with some oil. The color may not be as golden but they taste equally tasty. Bake method – If you don’t have an air fryer, you can bake them instead. Right before serving, sprinkle with toasted sesame seeds and enjoy them immediately with a side of chicken mu (pickled radish).ġ. Fold in the cashews and give it a final toss. Now, add in all the tofu sticks and quickly toss to combine until the sticks are well coated. This means the sugar has dissolved and it will start to caramelize. Tip: Cook the sauce until you see large bubbles. Then, add in the sauce and cook until the sugar has dissolved. Next, make the sauce by sautéing the garlic and chile in a heated wok with oil over medium-low heat until fragrant, about a minute or so. Repeat until you’ve cooked all the tofu pieces. Transfer tofu to a wire rack to keep it crispy. Return the basket to the air fryer and air fry for another 6 minutes until golden brown. Remove the rack and brush sticks with oil to create a crispy top. (Air fry in multiple batches if necessary.)Īir fry for 6 minutes, then pause the air fryer. Then, dredge the tofu sticks in the batter and place them on the greased rack, slightly apart. To cook the tofu sticks, preheat the air-fryer to 390☏ (200☌) for 3 minutes. If the batter turns runny in the middle of cooking from the tofu’s moisture, then add more rice flour to thicken it up. The batter should be thick and able to coat the tofu without much drippage. Next prepare the batter by mixing the flour and seasoning in a bowl until combine. Season them generously with salt and pepper. If you are like me who fancies new tofu shapes, then cut yours into trapezoids (refer to pictures below). Now, cut tofu into 1/2″ thick match sticks. Check the recipe section on how to freeze and tofu. Then, squeeze the tofu with both of your palms to remove excess liquid. If not, you can microwave it to speed up the thawing. How to make Korean-inspired fried tofuīefore you start the cooking process, you should have thawed the tofu to room temperature. It’s definitely a great recipe for tofu and non-tofu lovers for sure. Don’t forget to make the ‘chicken mu’, also known as pickled radish that can tame down the spiciness and add extra crisp. I really love this sauce so much, it has all the components that I crave, sweet and salty with a touch of tang. Once they are air-fried, these tofu sticks are tossed into a spicy and sweet sauce inspired by the popular Korean fried chicken recipe from Maangchi. ![]() Today, you’ll see how to air fry it using the ‘frozen then thawed’ method similar to my crispy tofu katsu recipe. There are also many ways to prepare tofu. The difference in them is the water content, the softer the tofu, the higher the water content is, and vice versa. Tofu comes in many different forms, such as silken or firm. Tofu is made from one of my favorite humble ingredients – soybean! This bean is mighty! Why? It can be turned into soy milk, yuba, tofu, and much more. You can turn tofu into a delicious dish with proper preparation and seasoning. While a block of tofu may not look exciting, it actually is. “Tofu is bland” or “Can you really make tofu taste good?” is what I hear all the time when I tell someone I love tofu. ![]()
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