Korean Spicy Tofu Wings
A tasty plant based alternative to Spicy Korean Fried Chicken (yangnyeom)
Servings Prep Time
2people 15minutes
Cook Time Passive Time
30minutes 0minutes
Servings Prep Time
2people 15minutes
Cook Time Passive Time
30minutes 0minutes
Ingredients
Tofu
Sauce
Cooking and garnish
Instructions
  1. Freeze the tofu then defrost it.
  2. For the sauce: 2 Tablespoons gochujang (Korean Red Pepper Paste), 2 Tablespoons tomato ketchup, 1 Tablespoon soy sauce, 1 Tablespoon grated onion, 1/2 Tablespoon finely chopped garlic, 1/2 Tablespoon raw sugar, 1/2 Tablespoon Honey and 1/2 Cup water. Mix it all together and set it beside the cook top.
  3. Cut your tofu into the size and shape that you want. Dry the outside with paper towel. Lightly salt the surface of the tofu. Then dust with potato starch.
  4. On medium heat fry the tofu until gets a nice crust on all sides and remove from the pan. Use a paper towel to carefully remove any leftover oil from the pan.
  5. Add your sauce to the pan and mix until it starts to get thick. Return the tofu to the pan, let it soak up some sauce and carefully flip it over. Keep doing this until most of the sauce is soaked up.
  6. Plate the tofu, top with any extra sauce. Garnish with sesame seeds.
Recipe Notes

Nutrition Facts
Korean Spicy Tofu Wings
Amount Per Serving
Calories 536 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 3g 15%
Polyunsaturated Fat 7g
Monounsaturated Fat 5g
Sodium 1002mg 42%
Potassium 30mg 1%
Total Carbohydrates 51g 17%
Dietary Fiber 24g 96%
Sugars 14g
Protein 23g 46%
Vitamin A 2%
Vitamin C 5%
Calcium 42%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.
[recipe]