FOR THE TOFU 14 oz firm tofu, cubed 1 c soy milk 2 tsp rice wine vinegar 1 c cornstarch 1 c white rice flour 2 tsp onion powder 2 tsp garlic powder 1 tsp black pepper 1 tsp salt Vegetable oil, for frying
FOR THE GOCHUJANG GLAZE 1 tbsp sesame oil 1 tbsp garlic, minced 1 tbsp ginger, minced 4 tbsp water 2/3 c brown sugar 2/3 c rice vinegar 1/2 c Gochujang Sauce
GARNISH 4 scallions, sliced 1/3 c crushed peanuts 1 tbsp each of black and white sesame seeds
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FOR THE TOFU 14 oz firm tofu, cubed 1 c soy milk 2 tsp rice wine vinegar 1 c cornstarch 1 c white rice flour 2 tsp onion powder 2 tsp garlic powder 1 tsp black pepper 1 tsp salt Vegetable oil, for frying FOR THE GOCHUJANG GLAZE 1 tbsp sesame oil 1 tbsp garlic, minced 1 tbsp ginger, minced 4 tbsp water 2/3 c brown sugar 2/3 c rice vinegar 1/2 c Gochujang Sauce GARNISH 4 scallions, sliced 1/3 c crushed peanuts 1 tbsp each of black and white sesame seeds