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Korean-style Tofu Knots

By Ocado
Our favourite new way with tofu; Korean-style tofu knots are sweet, spicy, chewy and crunchy all in one mouthful. Tofu knots are made by drying thin layers of soy milk, then folding and tying into a bite-sized bow.…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 150g dried tofu knots
  • 2 tbsp gochujang
  • 2 tbsp runny honey or agave syrup
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice wine vinegar
  • 250g pouch microwave sticky rice
  • 1 salad onion, finely sliced
  • 1 red chilli, finely sliced
  • ½ tsp sesame seeds
  • ½ tsp black sesame seeds

Method

5 steps

  1. Step 1

    Set a pan of boiling water over a medium heat. Tip in the tofu knots and simmer for 8 mins. Drain then set the colander over the hot pan to steam dry the tofu knots for 5 mins.

  2. Step 2

    Heat the oven to 200°C/ 180°C fan/ gas 6. Meanwhile, put the gochujang, honey, soy sauce, toasted sesame oil and rice vinegar into a bowl and stir to combine.

  3. Step 3

    Spread the drained tofu knots over a baking sheet lined with baking paper and pour over the spicy sauce. Toss well with your hands to fully coat the tofu knots. Cook in the oven for 10-15 mins, until beginning to crisp and the sauce is sticky.

  4. Step 4

    Cook the rice to pouch instructions and divide between 2 bowls. Top with the tofu knots and any extra sauce.

  5. Step 5

    Sprinkle with the sliced salad onions, chilli and both types of sesame seeds to serve.