ramyaramesh3007These spicy, crispy and addictive high protein gochujang tofu fries paired with a spicy aioli are the perfect side or sharing dish!
Tofu can be prepared in so many creative ways and one of my favourite ways to make them is by turning them into ‘FRIES’! It’s a fun way to eat them and when tossed in an addictive gochujang sauce, the flavours are elevated.
In this recipe, we pair them with a creamy gochujang aioli to elevate the spice with a high protein dip! You can omit gochujang if you’d prefer less spice.
Ingredients You Need
- extra firm tofu – drained from excess water
- seasonings + condiments – garlic powder, salt, black pepper
- gochujang glaze – gochujang paste, gochugaru (red pepper flakes), light soy sauce, rice wine vinegar, sweetener, sesame oil
- gochujang aioli – film silken tofu (firm version of silken tofu – if not you can just use regular silken tofu), gochujang, dijon mustard, lemon juice, minced garlic, salt
Gluten free substitutions: This recipe doesn’t have a gluten free substitution as gochujang generally tends to be not gluten free. However – you can substitute it with a gluten free chili paste like sambal!
Allium free substitutions: Substitute garlic powder and minced garlic with hing (asafoetida). Substitute gochujang with an allium free chili paste. Garnish with cilantro instead of spring onions.
Gochujang Fries with Spicy Aioli
Ingredients
Tofu "Fries"
- 300 g extra firm tofu
- 1/4 cup corn starch around 5tbsp!
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- neutral oil for frying
Gochujang Glaze
- 1.5 tbsp gochujang paste
- 1 tsp minced garlic
- 1 tbsp sesame oil
- 2 tsp gochugaru
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp sweetener
Spicy Gochujang Aioli
- 150 g silken tofu
- 1/2 tbsp gochujang
- 1 tsp dijon mustard
- squeeze lemon
- 1 tsp minced garlic
- 1 tsp salt
Instructions
- Press the tofu with paper towels to remove excess moisture. Cut it into fry-shaped pieces.
- Combine corn starch with salt, black pepper and garlic powder. Whisk until fully combined.
- Toss the tofu piece one by one in the corn starch to coat evenly.
- Heat vegetable oil in a pan over medium heat – add more oil if deep frying and lesser oil if you plan to shallow fry.
- Add the tofu fries in a single layer (you may need to do this in batches) and fry until golden and crispy. Transfer the fries to a plate lined with paper towels to absorb excess oil.
- On another pan, combine sesame oil, gochujang and stir over heat. Add gochugaru, soy sauce, rice wine vinegar, sweetener and mix well. Add a splash of water for the sauce to be thick but not too thick.
- Toss the tofu fries in the sauce.
- Meanwhile, prepare spicy aioli by combining all the ingredients into a high speed blender.
- Garnish with tofu fries chopped green onions and toasted sesame seeds and serve it alongside the spicy aioli. Enjoy!