Crispy Gochujang Tofu

Crispy pan-fried tofu coated in a spicy and savory gochujang sauce, served with kimchi and rice in butter lettuce cups.

Image

Cubed firm tofu400g

Gochujang2 tbsp

Soy sauce1 tbsp

Sesame oil1 tbsp

Rice vinegar1 tbsp

Maple syrup1 tbsp

Cornstarch1 tbsp

Kimchi200g

Butter lettuce leaves12

Cooked rice200g

Protein

45.0g

Carbs

109.0g

Fat

34.0g

Pat the tofu dry with paper towels. Toss the tofu with cornstarch until evenly coated.

Heat sesame oil in a large skillet over medium-high heat. Add the tofu and cook for 5-7 minutes per side, until golden brown and crispy.

In a small bowl, whisk together gochujang, soy sauce, rice vinegar, and maple syrup.

Pour the sauce over the tofu and cook for 1-2 minutes, until the sauce thickens and coats the tofu.

Serve the tofu over rice and kimchi in butter lettuce cups.

For extra crispy tofu, press the tofu for 30 minutes before cooking.

If you don't have maple syrup, you can use honey or brown sugar.

Add a sprinkle of sesame seeds for extra flavor.