Vegan crispy tofu with mushrooms, asparagus in korean korean bbq sauce
Ingredients
- 100 gr Extra-firm tofu (or Tempeh)
- 150 gr Asparagus
- 155 gr Brown Butter Mushroom
- 95 gr Broccoli
- 8 gr Ginger
Korean BBQ sauce
- 3 tbsp Soy sauce (15.5 g )
- 1 tbsp Syrup (6g )
- 1 tbsp Rice vinegar (6g )
- 1.5 tbsp Sesame oil (8g )
- 1 tbsp Finely minced giner (5g )
- 1/2 tsp Lao Gan Ma chili sauce (optional) (2g )
Corn starch water
- 1.5 tbsp Corn starch (11g )
- 170 gr Water
Instructions
Crisp tofu
- Cut tofu into bit-size cubes.
- Toss with some soy sauce or low-sodium tamari to lightly coat each cube.
- Place around 20g corn starch into tofu cubes, mix it until tofu cubes are coated with the corn starch.
Korean BBQ sauce
- In a medium bowl, mix all the ingredients well.
Instructions
- Heat oil in non-stick pan, add the ginger slices, and when the ginger slices are fragrant, add mushrooms and fry for 2-3 minutes. Stir-fry the mushrooms until they are about 80% cooked, then take them out for later use.
- Add oil and coated tofu until two sides are golden.
- Simmer the asparagus and broccoli in boiling water and take them out after about 2 minutes.
- Add oil to the pan, then mix all the vegetables, including mushrooms, asparagus, broccoli and tofu, add salt, mix evenly and take them out for later use.
- Pour Korean BBQ sauce into the pan first, after 30 seconds, add the dissolved cornstarch and keep whisking.
- Pour all the mixed vegetables (4) into the pan, stir well while gently heating for 2 minutes, and then take out.
Notes
- Serve with jasmine rice