Cooked - Korean Glazed Tofu Coconut Tenders

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Korean Glazed Tofu Coconut Tenders

4.0

2 × 280g extra-firm tofu

1L veg stock (for simmering)

100g plain flour

100ml plant-based milk

2–3 tbsp plant-based mayo

100g panko breadcrumbs

50g desiccated coconut

Pinch of salt

1 tbsp gochujang

1 tbsp soy sauce

2 tbsp rice vinegar

2 each tbsp maple syrup and honey

2 tbsp sesame oil

Prep tofu — Drain, cut into chunky strips and simmer in veg stock for 8–10 mins to firm up. Drain + pat dry.
Coat — Set up 3 bowls: Bowl 1: flour, Bowl 2: milk + mayo, Bowl 3: panko + coconut + salt. Dip tofu → flour → milk mix → panko mix. Lay on parchment.
Cook — Bake at 200°C for 18–20 mins (or air-fry 12–15) until crisp + golden.
Make glaze — Simmer gochujang, soy, vinegar, maple + sesame oil for 2–3 mins until shiny and thick.
Serve — Plate up + drizzle generously (or dip!) in the Korean glaze. Bonus: sriracha-lime mayo on the side.

Course🍽️Main Course

Diets🌱Vegan...

CategoryTofu Dish

Cuisine🇰🇷Korean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 36 weeks ago

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