Korean Tofu
 Sweet and spicy Korean tofu
 Serves 4
 10 minutes preparation
 10 minutes cooking
 20 minutes
310 calories, 20g fat, 27g carb, 11g protein, 259mg sodium
4.1 (2) user ratings
  • 1 lbs tofu
  • ¼ cup potato starch (or flour)
  • 4 tbsp olive oil
  • 3 cloves garlic, pressed
  • ¼ cup onion
  • 3 tbsp ketchup
  • 2 tbsp honey
  • 1 tbsp Gochujang (고추장), or Sriracha
  • 3 tbsp water
  • 3 green onions

Cut tofu into chunks, and drain on a paper towel. Place starch into a plastic bag, add tofu and shake to coat. Add 3 tbsp oil to medium non-stick skillet and preheat over medium heat. Place tofu into skillet and turn up heat to medium-high. Meanwhile in another pan, sauté onion and garlic until starting to brown. Add the ketchup, honey, Gochujang and water, bring to a boil. Mix to coat tofu with sauce, serve over rice and garnish with thinly sliced green onion tops.

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