Imported from the web

Korean Glazed Tofu Coconut Tenders

Name: Korean Glazed Tofu Coconut Tenders
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 560 g extra-firm tofu (2 blocks, cut into chunky strips); 1 L vegetable stock (For simmering the tofu); 100 g plain flour (For coating); 100 ml plant-based milk (Combine with the plant-based mayonnaise); 2.5 tbsp plant-based mayonnaise (Use 2–3 tablespoons; combine with the plant-based milk); 100 g panko breadcrumbs (For coating); 50 g desiccated coconut (Combine with the panko breadcrumbs); salt (A pinch, for the panko-coconut crumb); 2 tbsp gochujang (For the Korean glaze); 1 tbsp soy sauce (For the Korean glaze); 1 tbsp rice vinegar (For the Korean glaze); 2 tbsp maple syrup (For the Korean glaze); 1 tbsp sesame oil (For the Korean glaze)

Recipe by Bosh Facebook

Imported by John Tan on SeeMeCook

Extra-firm tofu is simmered in vegetable stock, coated in a crisp panko-coconut crumb, and baked until golden. The tenders are finished with a glossy, sweet-and-spicy gochujang glaze.

4 servings50 minEast Asian

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Ingredients

560 g extra-firm tofu (2 blocks, cut into chunky strips)
1 L vegetable stock (For simmering the tofu)
100 g plain flour (For coating)
100 ml plant-based milk (Combine with the plant-based mayonnaise)
2.5 tbsp plant-based mayonnaise (Use 2–3 tablespoons; combine with the plant-based milk)
100 g panko breadcrumbs (For coating)
50 g desiccated coconut (Combine with the panko breadcrumbs)
salt (A pinch, for the panko-coconut crumb)
2 tbsp gochujang (For the Korean glaze)
1 tbsp soy sauce (For the Korean glaze)
1 tbsp rice vinegar (For the Korean glaze)
2 tbsp maple syrup (For the Korean glaze)
1 tbsp sesame oil (For the Korean glaze)

Steps

1
Preheat the oven to 200°C.
2
Drain the tofu and cut it into chunky strips.
3
Bring the vegetable stock to a simmer. Add the tofu strips and simmer for 8–10 minutes to firm them up.
4
Drain the tofu and pat the strips dry.
5
Set up three bowls. Put the plain flour in the first bowl.
6
Combine the plant-based milk and plant-based mayonnaise in the second bowl.
7
Combine the panko breadcrumbs, desiccated coconut, and a pinch of salt in the third bowl.
8
Coat each tofu strip in the flour, dip it into the milk-and-mayonnaise mixture, and then roll it in the panko-coconut crumb until coated.
9
Arrange the coated tofu strips for baking and bake at 200°C for 18–20 minutes, until golden and crisp. Alternatively, air fry for 12–15 minutes.
10
While the tenders cook, combine the gochujang, soy sauce, rice vinegar, maple syrup, and sesame oil in a pan.
11
Simmer the glaze for 2–3 minutes, until glossy and thickened.
12
Drizzle the glaze generously over the cooked tofu tenders and serve straight away.