Nori-Wrapped Tofu with Gochujang Sweet Chilli Sauce
Golden pan-fried nori-wrapped tofu with a sticky gochujang glaze – crispy, umami, and so addictive you'll make it weekly!
Ingredients
FOR THE TOFU
- 300 g block firm tofu
- 1 sheet nori seaweed
- Starch or plain flour for coating
- Vegetable oil for cooking
- Chives (or spring onion) for garnish
FOR THE SAUCE
- 5 cloves garlic, finely chopped
- 1 tbsp Gochujang (Korean chilli paste)
- 1 tbsp soy sauce
- 1-2 tbsp syrup (or sugar), to taste
- 1 tbsp sesame oil
- 50 ml water
- Toasted sesame seeds for topping
Instructions
- Prepare the tofu: Pat the tofu dry with a kitchen towel, then slice it in half to form two long rectangles. Cut each into bite-sized pieces as desired.
- Wrap with nori: Cut the nori sheet into long rectangle sized to fit the tofu. Wrap each tofu piece with a sheet of nori, using a little water to help it stick. Slice wrapped tofu into squares.
- Coat and fry: Lightly coat each tofu square with starch or flour. Heat a generous amount of vegetable oil in a pan over medium-high heat. Pan-fry the tofu until golden and crisp on both sides. Remove and set aside.
- Make the sauce: In a bowl, mix Gochujang, soy sauce, syrup (or sugar), and sesame oil. In a clean pan, heat oil and sauté the garlic until fragrant. Pour in the sauce mixture and water, cook until it thickens slightly. Stir in toasted sesame seeds.
- Serve: Arrange the tofu on a plate, drizzle generously with the sauce, and garnish with chopped chives or spring onion. Enjoy warm.
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