ramyaramesh3007These spicy, chewy and addictive gochujang glazed tofu knots is the perfect high protein snack or meal that can be made in just 10 minutes!
Tofu can be prepared in so many creative ways and one of my favourite ways to make them is by glazing them with a gochujang sauce! It’s a fun way to eat them but this time instead of tofu, we’re going to be using TOFU KNOTS! They’re basically rolled up beancurd skin that is high in protein, just like tofu.
Ingredients You Need
- frozen or dried tofu knots – also known as tofu ‘ribbons or ties’. You can find these in asian supermarkets or amazon.
- aromatics – minced garlic, red chilies, scallions
- gochujang glaze – gochujang paste, tomato ketchup, light soy sauce, rice wine vinegar, sweetener like agave, toasted sesame oil, corn starch slurry
- garnish – scallions, white and black toasted sesame seeds
Gluten free substitutions: Use gluten free light soy sauce or tamari or coconut aminos instead of regular soy sauce. Instead of gochujang, use sambal paste.
Allium free substitutions: Omit fresh garlic and use a pinch of asafoetida (hing). Substitute scallions with chopped coriander. Â Substitute gochujang with an allium free chili paste.Â
Gochujang Glazed Sticky Tofu Knots
Ingredients
- 2 cups frozen tofu knots
- olive oil for frying
- 2 servings steamed rice
- 1 tsp minced garlic
- 1 large red chili finely diced
- 2 scallions white and green parts separated
- 1 tbsp gochujang
- 1 tsp agave
- 1 tbsp light soy sauce
- 1 tsp tomato ketchup
- 1 tbsp toasted sesame oil
- 1/2 tbsp rice wine vinegar
- 1 tsp corn starch
- 1/3 cup water
- 1/2 tsp lime juice
- 1 tsp dark soy sauce
Garnish
- scallions green part
- 2 tsp toasted white sesame seeds
- 2 tsp toasted black sesame seeds
Instructions
- Defrost your tofu knots but this is optional. If using dried knots, soak them in hot water for 5 minutes. Chop up your aromatics.
- In a small bowl, mix together gochujang, light soy sauce, rice wine vinegar, ketchup, agave, corn starch and water. Whisk together until smooth.
- Fry the tofu knots in olive oil until browned. Take them out.
- Saute the white part of scallions in toasted sesame oil. Add chilies and minced garlic. Saute for a minute.
- Add in your sauce and let it thicken for a few seconds. Then add in your pan fried tofu knots and coat it in the sauce.
- Squeeze lime and add dark soy sauce towards the end for a brighter colour. Mix well.
- Garnish tofu knots with chopped green onions and toasted sesame seeds and serve it alongside white rice. Enjoy!