Ingredients

The following ingredients have 4 Servings
  • 1 kg hard tofu (2 blocks of 500gm each)
  • Cornflour, for dusting
  • 150 gm panko crumbs
  • 60 gm gochujang (see note)
  • 1 tbsp finely grated ginger
  • 60 ml (¼ cup) grapeseed oil or other neutral-flavoured oil
  • Julienned cucumber, thinly sliced spring onion and sesame seeds, to serve
  • 80 ml (⅓ cup) grapeseed oil or other neutral-flavoured oil
  • 50 ml brown rice vinegar
  • 2 tbsp tamari
  • 1 tbsp sesame oil
  • 50 gm cabbage kimchi, finely chopped

Instruction

  • Place tofu on a tray lined with several layers of paper towel, cover with another 2 layers of paper towel and place another tray on top. Weight evenly with food cans and stand for 1 hour.
  • Meanwhile, for kimchi dressing, process ingredients except kimchi in a blender to combine, stir in kimchi and season to taste.
  • Place cornflour and panko crumbs in separate bowls. Stir gochujang and ginger in a small bowl to combine. Dust tofu in the cornflour and brush thickly with gochujang mixture. Press into panko crumbs to coat thickly all over.
  • Heat oil in a large frying pan over medium-high heat, add tofu blocks and fry, turning occasionally with a spatula (tongs will break the tofu), until golden brown and crisp (5-6 minutes). Drain on paper towels, season to taste, thickly slice and serve drizzled with kimchi dressing and scattered with cucumber, spring onion and sesame seeds.