Korean Glazed Tofu Coconut Tenders
Korean Glazed Tofu Coconut Tenders
Ingredients
For the Tenders
- 2 blocks extra-firm tofu, 280g each
- 1 litre vegetable stock
- 100 g plain flour
- 100 ml plant-based milk
- 2-3 tablespoons plant-based mayo
- 100 g panko breadcrumbs
- 50 g desiccated coconut
- pinch salt
For the Korean Glaze
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon sesame oil
Instructions
- 1
Preheat your oven to 200°C fan (or air fryer to 200°C). Prepare a large saucepan, three shallow bowls, and a lined baking tray.
⏱️ 5 min•🌡️ 200
- 2
Drain the tofu blocks and cut them into chunky strips, approximately 2cm thick. Bring the vegetable stock to a simmer in the large saucepan. Add the tofu strips to the simmering stock and let them simmer for 8-10 minutes to firm up and infuse with flavor. Drain the tofu well and pat dry with paper towels.
⏱️ 15 min
- 3
Set up your three shallow bowls for coating: place the plain flour in the first bowl. In the second bowl, whisk together the plant-based milk and plant-based mayo until combined. In the third bowl, mix the panko breadcrumbs, desiccated coconut, and a pinch of salt.
⏱️ 5 min
- 4
Take each tofu strip and first coat it thoroughly in the flour. Then, dip it into the milk and mayo mixture, allowing any excess to drip off. Finally, roll the tofu strip in the panko-coconut crumb mixture, ensuring it's evenly coated. Place the coated tenders on the prepared lined baking tray.
⏱️ 10 min
- 5
Bake the tofu tenders in the preheated oven for 18-20 minutes, flipping them halfway through, until they are golden brown and crisp. Alternatively, air fry for 12-15 minutes, or shallow fry in 180°C oil until golden.
⏱️ 20 min•🌡️ 200
- 6
While the tenders are cooking, prepare the Korean glaze. In a small pan, whisk together the gochujang, soy sauce, rice vinegar, maple syrup, and sesame oil. Place the pan over medium heat and simmer for 2-3 minutes, stirring occasionally, until the glaze becomes glossy and slightly thickened.
⏱️ 5 min
- 7
Once the tenders are cooked, arrange them on a serving platter. Drizzle the Korean glaze generously over the tenders, or serve the glaze on the side for dipping.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Glazed Tofu Coconut Tenders
For the Tenders
- 2 blocks extra-firm tofu, 280g each
- 1 litre vegetable stock
- 100 g plain flour
- 100 ml plant-based milk
- 2-3 tablespoons plant-based mayo
- 100 g panko breadcrumbs
- 50 g desiccated coconut
- pinch salt
For the Korean Glaze
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon sesame oil
Instructions
- 1
Preheat your oven to 200°C fan (or air fryer to 200°C). Prepare a large saucepan, three shallow bowls, and a lined baking tray.
⏱️ 5 min•🌡️ 200 - 2
Drain the tofu blocks and cut them into chunky strips, approximately 2cm thick. Bring the vegetable stock to a simmer in the large saucepan. Add the tofu strips to the simmering stock and let them simmer for 8-10 minutes to firm up and infuse with flavor. Drain the tofu well and pat dry with paper towels.
⏱️ 15 min - 3
Set up your three shallow bowls for coating: place the plain flour in the first bowl. In the second bowl, whisk together the plant-based milk and plant-based mayo until combined. In the third bowl, mix the panko breadcrumbs, desiccated coconut, and a pinch of salt.
⏱️ 5 min - 4
Take each tofu strip and first coat it thoroughly in the flour. Then, dip it into the milk and mayo mixture, allowing any excess to drip off. Finally, roll the tofu strip in the panko-coconut crumb mixture, ensuring it's evenly coated. Place the coated tenders on the prepared lined baking tray.
⏱️ 10 min - 5
Bake the tofu tenders in the preheated oven for 18-20 minutes, flipping them halfway through, until they are golden brown and crisp. Alternatively, air fry for 12-15 minutes, or shallow fry in 180°C oil until golden.
⏱️ 20 min•🌡️ 200 - 6
While the tenders are cooking, prepare the Korean glaze. In a small pan, whisk together the gochujang, soy sauce, rice vinegar, maple syrup, and sesame oil. Place the pan over medium heat and simmer for 2-3 minutes, stirring occasionally, until the glaze becomes glossy and slightly thickened.
⏱️ 5 min - 7
Once the tenders are cooked, arrange them on a serving platter. Drizzle the Korean glaze generously over the tenders, or serve the glaze on the side for dipping.
⏱️ 3 min