Tofu triangles sizzling in a flavorful spicy hot pepper sauce ... who wouldn't want that for dinner? Cool it down with a side of fresh and crunchy sesame cucumbers and some steamed rice and you've got yourself a Korean-inspired feast that couldn't be easier to make!
Korean-Style Spicy Tofu and Sesame Cucumbers [Vegan]
- 8 ounces tofu, cut into triangles
- Oil, for frying
- 1 tablespoon sugar
- 3 tablespoons soy sauce
- 4 tablespoons water
- 2 tablespoons gochujang paste
- 1 teaspoon cornstarch
- 2 teaspoons dark sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon mirin
- Leek or spring onions, minced
- Small cucumber, thinly sliced
- 2 tablespoons rice wine vinegar
- 1 teaspoon sugar
- 1 teaspoon mirin
- 1 teaspoon dark sesame oil
- Pinch of salt
- Heat some oil in a saucepan. Arrange the tofu triangles so that they don’t overlap. Fry them in batches if needed. Fry for 3-4 minutes, flip them over, and fry another 3-4 minutes until crispy and slightly browned.
- Mix rest of the ingredients together and pour into the pan with the tofu. Boil until the sauce has thickened. Serve with cooked rice and sesame cucumbers (recipe follows).
- Mix all the ingredients together and let marinate at least 10 min.