ramyaramesh3007This soy free gochujang glazed tofu is made with red lentils – they’re high in protein, gluten free, rich in fibre and most importantly, delicious!
Red lentil tofu is a high protein soy-free tofu alternative that inherently tastes delicious – it also reminds me of my mom’s thosai (thinly toasted indian pancakes) that are made with blended lentils and rice flour. The only difference is that the batter for thosai is fermented.
The cooking process for lentil tofu involves – soaking the lentils, blending and cooking the mixture, setting and cooling and lastly cutting them and cooking them according to your preference.
You can bake or air fry these lentil tofu cubes and use them in stir fries. Just like tofu, you can use them in curries, salads, bowls or even sandwiches! I’ve coated them in an easy gochujang sauce.
You can also try these with soaked lentils – like chickpeas, green lentils, etc. This red lentil tofu contains 11.3 grams of protein and 10 grams of fibre per serving.
Ingredients You Need
- red lentils
- boiling water
- normal water
- salt
- gochujang sauce
- gochujang, sesame oil, mirin, soy sauce, sweetener, gochugaru
Gluten free substitutions: Use chili paste instead of gochujang.
Allium free substitutions: Use allium free chili paste or sambal instead of gochujang. Avoid spring onions.
Homemade Red Lentil Tofu
Ingredients
- 1 cup red lentils
- 1.5 cups boiling water
- 1.5 cups room temperature water
- 1.5 tsp salt
- olive oil for airfrying
Gochujang Sauce
- 1 tbsp gochujang paste
- 1 tbsp sesame oil
- 1/2 tbsp light soy sauce
- 1 tbsp mirin
- 1 tsp sweetener agave or coconut sugar
- 2 tsp gochugaru
Garnish
- spring onions
- toasted sesame seeds
Instructions
- Rinse 1 cup of split red lentils until the water runs clear. Add 1.5 cups boiling water and soak them for 2 hours.
- Add the mixture to a high speed blender and blend until smooth. Pour the mixture into a saucepan.
- Add 1.5 cups water, and cook over medium heat stirring continuously.
- After a few minutes, the mixture will thicken and look like mashed potatoes. Cook for about 6–8 minutes until it’s thick and smooth.
- Quickly transfer the cooked mixture into a container. Smooth the top with a spatula.
- Let it cool to room temperature, then refrigerate for 1-2 hours. Once firm, cut into cubes or slices.
- Air fry them for 7-8 minutes in some olive oil at 180C.
- Mix together the ingredients for the sauce – add to a pan and coat the air fried lentil tofu in the sauce.
- Add a splash of water if it's too dry. Garnish with spring onions and toasted sesame seeds.