Sweet & Spicy Crispy Tofu Knots
2 | Plates
Easy | 22m
This is a great way to enjoy tofu knots— it's sweet, spicy, crunchy, chewy (yes all those things!) and a bit indulgent. Inspired by Korean fried chicken with an addictive sauce that packs loads of texture and satisfaction. Trust us, you won’t be able to stop at just one!
Recipe by Bonnie Chung & images from Tofu Tasty
Ingredients
- 100g Tofu Knots🌱(soaked for at least 2 hours then drained and press dried with a kitchen towel)
- 100 g cornflour (corn starch) 🌱
- 150 ml vegetable oil 🌱
- Toasted sesame seeds 🌱
- Spring onions finely sliced, to serve
SAUCE
- 2 tbsp tomato ketchup
- 1 tbsp Gochujang
- 3 tbsp maple syrup 🌱
- 2 tbsp rice vinegar, malt vinegar or Worcestershire sauce
- 1 tbsp light soy sauce (substitute tamari 🌱)
- 1 tbsp toasted sesame oil 🌱
- 1 tbsp Red Miso Paste
Method
- In a bowl, coat the softened tofu knots with the cornflour, until all the knobbly angles and curves are covered.
- Leave for 10 minutes to let the cornflour soak up the moisture around the tofu.
- In a frying pan, heat the oil until bubbling-hot and add some of the Tofu Knots. Be sure not to crowd the pan; you may have to cook them in batches. After 2–3 minutes, flip them over. Some angles will be golden brown and crisping up. Keep turning them until each knot is crispy and golden. Drain on kitchen paper (paper towels). If you are not finishing the dish straight away, pop them into a medium oven to keep them warm and crispy.
- Mix all the sauce ingredients together in a bowl, then put in a clean saucepan. Place over a medium heat until the sauce bubbles and starts to reduce.
- Throw the crispy Tofu Knots into the sweet, sticky sauce and mix to coat.
- Then serve immediately, scattered with toasted sesame seeds and spring onions.
NOTES:
For best results, tofu knots should be soaked in cold water for at least 2 hours. Alternatively, you could leave them overnight to soak in a sealed container of water in the fridge.
Recipe by Bonnie Chung & images from Tofu Tasty
