Asian Style Pulled Tofu

Asian Style Pulled Tofu

easy 35 minutes

with rice, edamame, creamy Wafu cabbage and a Gochujang, soy and honey sauce

Ingredients

  • Tofu
  • Gochujang
  • Honey
  • Soy Sauce
  • Sesame Oil
  • Edamame
  • Lime
  • Basmati Rice
  • Sliced red cabbage
  • Grilled Sesame Seeds
  • Green Onion(s)
  • Wafu Sauce

Necessary elements

pan, pots, bowls, strainer, box grater

Step 1 image

1. Bring a pot with 1.5 2P | 2 3P cups of boiling water. Pour the rice, cover and cook for 10-12 minutes over low heat.

Step 2 image

2. Grate the tofu. Thinly slice the green onion.

Step 3 image

3. Heat up a drizzle of oil in a pan over medium-high heat. Cook the tofu for 6-8 minutes or until it’s crispy and colored. Add salt and pepper. While the tofu cooks, make the sauce in step 4. When the tofu is crispy, turn off the heat and add the sauce. Mix.

Step 4 image

4. Mix the soy sauce with the Gochujang, the honey, the sesame oil, the juice of a quarter lime and a pinch of sugar, to taste.

Step 5 image

5. Bring a small pot of water to a boil. Blanch the edamames for 2 minutes then drain. Meanwhile mix the cabbage with the Wafu sauce. Add salt and pepper, to taste.

Step 6 image

6. Serve the rice in a bowl and garnish with the tofu, the cabbage, the edamame and the green onions. Garnish with the sesame seeds. Add lime juice, to taste. Fun fact: In the Korean language, the word gochujang is characterized by a bitter chili sauce. Gochujang is used in many Korean dishes to add spicy taste.Bon appétit!