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Crispy Korean Tofu

It's Friday again. Then Saturday, Sunday, what? We love weekends because there is plenty of time for cooking. In this recipe we introduce you to a still underrated Asian food culture, here in Switzerland - Korean food :) Let's explore this mouthwatering alternative to Chinese or Japanese...

Season: All

Preparation time: 40 min

Total cooking time: 1h 20min

Ingredients for 4 portions:

… for the tofu batter:

  • 160 g plant-based milk

  • 120 g cornflour

  • 80 g plain flour

  • 1 tsp garlic powder

  • 1 tsp fine sea salt

  • ¼ tsp ground black pepper

… for the sauce:

  • 5 garlic cloves

  • 1 tsp ginger powder

  • 45 g granulated sugar

  • 60 g rice vinegar

  • 20 g chilli paste

  • 30 g tomato ketchup or tomato paste

  • 20 g sesame oil

  • 20 g soy sauce

… for the tofu:

  • 400 g firm tofu

  • vegetable oil, for frying

  • sesame seeds, for garnishing


Tofu coating

  1. Place the plant-based milk into a bowl, then set aside.

  2. Place remaining coating ingredients into a different bowl and mix together.


  1. Chop garlic in small pieces and put in a saucepan.

  2. Add remaining sauce ingredients to the saucepan, then heat 10 min at medium heat until sugar dissolves. Cover to keep warm and set aside.

Tofu frying

  1. Line a plate with a paper towel and set aside. Place a large saucepan over medium-high heat, add oil (approx.15 cm deep) and bring to high heat. Keep the oil at this temperature while frying. Working in batches, coat tofu cubes in reserved plant based milk, then in reserved flour mixture. Fry tofu in batches for 4-5 minutes until golden brown, then transfer onto a prepared plate to drain.

  2. Transfer fried tofu to a bowl with sauce and toss to coat. Garnish with sesame seeds and enjoy !

Nutritional values for 1 portion served with rice:

720 kcal | 21 g protein | 98 g of carbs of which 30 g is sugar | 3 g fat | 10 g fiber

CO2 Emission per portion served with rice: 464 g

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