Korean-style Tofu Knots
By Ocado
Published on 19 February 2024
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. We’ve used gochujang for a flavour bomb boost mixed with a hint of honey for sticky sweetness. Make these plant-based by switching out the runny honey for agave or maple syrup. Looking for more Korean recipes? Look no furtherTime and servings
30 minsTotal time
2Servings
5 minsPrep time
25 minsCooking time
Ingredients
- 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
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.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.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.Step 4
Cook the rice to pouch instructions and divide between 2 bowls. Top with the tofu knots and any extra sauce.Step 5
Sprinkle with the sliced salad onions, chilli and both types of sesame seeds to serve.