Try this Sticky Tofu recipe, or contribute your own.
Suggest a better descriptionStart by placing a dishcloth onto the open tofu, and then resting something heavy on top for half an hour. Then chop your tofu up into small squares.
To make the sauce, combine minced garlic, chilli and ginger in a bowl along with soy sauce, mirin, sesame oil, gochujang and honey. Add hot water to the sauce and stir well.
Whilst your rice is cooking, coat your tofu in potato starch and begin to fry on a high heat. Try not to move them around too much before they crisp up.
Add in your sauce and bring to a boil, as it boils it will begin to thicken and coat the tofu. Serve with rice and enjoy!
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Serving Size: 1 (829g) | ||
Recipe Makes: 1 | ||
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Calories: 502 | ||
Calories from Fat: 101 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 153.1mg | 5 % | |
Potassium 2344.3mg | 62 % | |
Total Carbohydrate 67.3g | 20 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 61.4g | ||
Protein 32.9g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 502
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