This tasty Korean recipe is flavoured with soy sauce, mustard and spices. The resulting dish makes them quite irresistible. Served with rice/rice noodles, they are perfect for a light and refreshing meal.
Tofu is a plant based protein and has about 22 grams of protein per half cup serving. This nutrient powerhouse is rich in calcium, iron, B vitamins, fibre, potassium and magnesium. This vegan dish is a great way to add tofu to your meal rotation.
I left the tofu marinating overnight in the fridge. It just takes a few minutes to make the marinade and it’s ready to be fried whenever you want it. Super easy and delicious.
I used Basmati rice, but you could use any type of white rice. This recipe is from the book Tofu Cookery by Louise Hagler.
PREP: 10 minutes COOK TIME: 20 minutes SERVES: 4
400 gms firm tofu, cut into ¼ inch slices
½ cup dark soy sauce
6 tbsp sugar
2 tsp dry mustard
½ tsp garlic powder
2 tsp onion powder
Mix the soy sauce, sugar, mustard, garlic and onion powder in a bowl. Marinate the tofu slices overnight in the refrigerator.
Heat a frying pan and fry the tofu slices in a little oil on both sides until they are browned. Serve the tofu on a bed of rice or rice noodles. Garnish with chopped green onions. You can also garnish with sliced mushrooms and snow peas.