Main 13 ingredients · 7 steps

Korean-style tofu

Name: Korean-style tofu
Total time: 20 min
Yield: 2 servings
Ingredients: Rice 100 g; Green beans 300 g; Tofu (block) 200 g; Extra virgin olive oil 1 tablespoon; Maple syrup (sauce) 4 tablespoons; Passata (sauce) 4 tablespoons; Soy sauce (sauce) 2 tablespoons; Lemon juice (sauce) 2 tablespoons; Garlic 1 clove; Ginger 1 teaspoon; Potato flour 20 g; Sriracha (for the parents' portion) 1 tablespoon; Sesame seeds 1 tablespoon

Cubes of tofu tossed in potato flour and fried until golden, then coated in a sauce of maple syrup, passata, soy sauce, lemon juice, garlic and ginger. With rice, green beans and sesame seeds — 20 minutes.

Time: 20 min
Servings: 2 servings
Ingredients: 13
Steps: 7

Ingredients

Servings

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Preparation

Cook the rice according to the packet instructions and steam the green beans (about 7 minutes).
Pat the tofu dry with kitchen paper, cut it into cubes and toss it in the potato flour.
Heat the olive oil in a frying pan and fry the tofu for 4–5 minutes, until golden on all sides.
Make the sauce: blend the maple syrup, the passata, the soy sauce, the lemon juice, the garlic and the ginger.
Pour the sauce into the pan and fry for another 2 minutes, stirring, until it thickens and coats the tofu. Season the adults' portion with sriracha.
Put the rice, the beans and the tofu in its sauce on the plate. Sprinkle with sesame seeds and serve straight away.
Tip: for the youngest, set the tofu aside before adding the soy sauce, the syrup and the sriracha. You can swap the tofu for strips of chicken.

0 of 7 steps

Why keep it in your rotation

Potato flour is a simple route to crispy tofu without deep-frying. The sauce thickens in the pan in 2 minutes and coats the cubes evenly.

The sriracha goes only into the adults' portion, so one dish suits the whole family.

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Ingredients

Preparation

Why keep it in your rotation

Build your own recipe library

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