Sesame Tofu with Korean Chili Sauce

This sesame tofu is extra crispy and then drenched in a savory sweet and spicy savory sauce. Using thawed tofu (previously frozen) will create an incredible tender texture plus it soaks up all the flavor of the dish. You can use any tofu but silken tofu will make the best texture.

This recipe was featured in Thrive Magazine! You can get the summer issue on Thrive

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Ingredients

3-4 servings

• 2 -14 oz silken tofu

• ½ tbsp (6g) shiitake mushroom powder

• Salt and pepper 

• 3 tbsp mirin

• 2 tbsp cornstarch

• 3 tbsp potato starch

Sauce

• 2 tbsp mirin

• 3 tbsp maple syrup

• 1 tsp grated garlic

• 2-3 tbsp gochujang (korean chilli paste)

• 3 tbsp ketchup

• 2 tbsp gluten-free soy sauce 

• Canola oil

• White sesame seeds

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Preparation

• Cut tofu into desired sizes and freeze overnight.

• Thaw the frozen tofu at room temperature and remove any excess water as much as possible.

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Instructions

1. Season the drained tofu with shiitake mushroom powder, mirin, salt, and pepper and leave for about 10 minutes.

2. Mix the sauce ingredients in a bowl.

3. Wipe off any moisture on the surface of the tofu and sprinkle with potato and corn starch.

4. Heat oil in the frying pan, brown the tofu on both sides, add the sauce, and quickly stir fry.

5. Sprinkle with white sesame seeds and top with scallions and you’re done!

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