Tofu laqué coréen à l'air fryer
Préparé avec
Ingrédients
For the crispy tofu
- 2 x 160g blocks extra firm tofu
- 1/2 cup arrowroot flour (can sub for cornstarch)
- Cooking spray
For the sticky Korean style sauce
- 3 tbsp BBQ sauce
- 2 tbsp gochujang (red pepper paste)
- 3 tbsp pure maple syrup or agave nectar
- 1 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp perilla or sesame seed oil
- 1/4 tsp ground black pepper
- 2 garlic cloves (minced)
To garnish
- 2 spring onions (sliced on diagonal)
- 1-2 tsp sesame seeds
Instructions
Step 1
Drain the blocks of tofu and pat as dry as possible. Wrap in a clean tea towel, or several layers of kitchen towel, then weigh down with a heavy pan for at least 30 minutes. This will help to remove any moisture and make for a crispier tofu!
Step 2
Whilst the tofu is pressing, heat all ingredients for the sauce in a non-stick saucepan on a medium heat until it begins to boil, stirring occasionally. Remove from the heat.
Step 3
Once tofu has pressed, unwrap and cut into 20 slices roughly 1.5cm thick. Toss the tofu slices in the arrowroot flour until full coated. Dust off the excess then spray each piece with cooking spray. Spray the crisper basket with cooking spray then place the tofu slices into the basket with an even layer.
Step 4
Install the grill plate by sliding it into the front of the base so it hooks in, then press down on the back until it clicks into place. Close the lid. Select AIR FRY, setting the temperature to 200°C, and time to 15 minutes. Press the dial to begin preheating.
Step 5
Once pre-heated place the crisper basket in, making sure it's level. Cook for 5 minutes before flipping with silicone tongs and cook for another 5 minutes. Remove crisper basket from the unit, leaving the lid open, and carefully remove the slices of tofu. Brush the tofu with the sauce then place back into the unit and cook for a further 5 minutes.
Step 6
Once cooked toss in any remaining sauce immediately then sprinkle over the spring onions and sesame seeds.