Our mouthwatering Pan-fried Tofu with Korean sauce is astonishingly easy to make, is chock full of flavour yet barely registers on the calorie count – just in time to rescue you from those festive indulgences!

The tofu is first cut into succulent slabs and seared to a crispy golden brown. For our recipe, we highly recommend using Vitasoy Organic Sprouted Pressed Tofu so you get that perfect crust on the outside and firm smoothness inside without much handling thanks to the Nigiri-seawater extracts. It also has 25% higher calcium content than the average bear, which you can benefit from.

To go along with the tofu, we made a mild & tangy Korean Sauce combining several choice condiments. You’ll be amazed at how simple they are, yet how well they work together – The minced garlic and spring onions lift the sauce, the sesame oil and soy sauce lend a fine aromatic complexity. Gochugaru red pepper zings with its spicy, sweet and smoky vibrancy, the toast sesame seeds add a nutty overlay and the anchovy dashi powder brings a robustness that pulls the sauce together. Add a touch of sugar for a hint of sweetness, and our sauce is good to go!

Spoon generously over the tofu and serve up nice and hot. A delicious delight for two that you can enjoy while keeping the bad drama out of your house while you catch all the good drama on your TV screens.

#themeatmensg #simple #delicious

Ingredients

Steps

1

Cut 2 packs Vitasoy pressed tofu into 1cm thick slices.

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2

Heat up 4 tbsp oil in a skillet on medium heat.

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3

Pan fry pressed tofu slices until golden brown. Transfer to a plate.

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4

In a bowl, mix 2 cloves garlic (finely minced), 1 tbsp Gochugaru (red pepper powder), 1 tbsp sugar, 3 tbsp soya sauce, 1 tbsp water, 2 tsp sesame oil, 1 tbsp toasted sesame seeds, ½ tsp anchovy dashi powder and 10g chopped spring onion. Set aside.

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