Korean Tofu in Honey-Soy Sauce with Sesame Recipe
Simple tofu cubes in a sticky honey-soy sauce with garlic and sesame are a dish that in Korea often appears as one of many small side dishes served with rice. At home, it works perfectly as a quick vegetarian skillet lunch or a warm after-work dinner. The flavor is reminiscent of sweet-and-salty Chinese-style chicken, just in a much lighter, plant-based version.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
3
Ingredients
- tofu - 400 g
- potato starch - 3 tablespoons
- vegetable oil - 3 tablespoons
- garlic - 3 cloves
- soy sauce - 4 tablespoons
- honey - 2 tablespoons
- rice vinegar - 1.5 tablespoons
- water - 4 tablespoons
- sesame oil - 1 tablespoon
- sesame seeds - 1.5 tablespoons
- chives - 2 tablespoons
- black pepper - 0.25 teaspoons
- rice - 240 g
Main Ingredient:
tofu
Preparation
- Remove the tofu from the package, pat it completely dry with paper towels, then cut it into cubes about 2 cm on each side.
- Transfer the tofu cubes to a bowl, sprinkle with potato starch and gently mix with your hand or a spoon so that each cube is evenly coated in a thin layer.
- Rinse the rice thoroughly in a sieve under cold running water until the water is almost clear, then cook according to the package instructions in lightly salted water.
- Peel the garlic and chop it finely. In a small bowl, mix together the soy sauce, honey, rice vinegar, water, and sesame oil until the honey dissolves.
- Heat the vegetable oil in a large pan over medium-high heat. When the oil is hot, arrange the tofu cubes in a single layer and fry for 3–4 minutes on each side, until golden and slightly crispy.
- Reduce the heat to medium, add the chopped garlic to the pan and fry for about 30 seconds, stirring so it doesn’t burn.
- Pour the prepared sauce into the pan with the tofu. Cook for 2–3 minutes, stirring gently, until the sauce thickens and starts to coat the tofu cubes like a sticky glaze.
- Sprinkle the tofu with sesame seeds and pepper, toss once more, then remove the pan from the heat.
- Divide the cooked rice between bowls, top with portions of tofu in sauce, and sprinkle everything with chopped chives. Serve immediately while the dish is hot.
Storage
In fridge:
2 days
Freezing:
No
Tofu z sosem przechowuj w szczelnym pojemniku, ryż osobno. Podgrzewaj na patelni z odrobiną wody, aby sos znów stał się płynny.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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