#268 The Case of Gochujang Tofu

4 tablespoons gochujang

4 garlic cloves, minced

2 tablespoons maple syrup

2 tablespoons soya sauce

2 tablespoons vinegar

1 pound extra firm tofu, patted dry

2 tablespoons cornstarch

2 tablespoons nutritional yeast

1 tablespoon vegetable oil

sliced, green onions or chives for garnish

sesame seeds for garnish

In a small bowl, whisk together the gochujang, garlic, maple syrup, soya sauce and vinegar until smooth.

Break the tofu into bite-size pieces in a large mixing bowl. Sprinkle on the cornstarch and nutritional yeast. Toss until the tofu is well coated.

Heat the oil in a nonstick pan over medium-high heat. Add the tofu, leaving behind excess cornstarch mixture. Cook, turning the tofu, until golden and crispy at the edges, about 10 minutes.

Reduce the heat to medium and pour the sauce mixture over the tofu. Cook, stirring, for one minute or until the tofu is coated and glistening.

Plate and garnish with the sliced, green onions and sesame seeds.

Serves 2.

❤️ Becki

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Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

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