spicyfood

This recipe is inspired by the delicious Korean fried chicken, substituted with tofu. The sauce is spicy and finger-licking good. It tastes great as-is or with a bowl of warm rice, but don&#039;t skip the chicken mu.

Korean-inspired Fried Tofu with Gochujang

lb firm tofu (drained, frozen, then thawed)

90 g [¾ cup] all-purpose flour

rice flour

salt

black pepper

water

garlic (finely minced)

dried chiles (seeds removed)

soy sauce

maple syrup

sugar

vinegar (distilled

gochujang

cashews

Toasted sesame seeds (for sprinkling)

Remove the tofu from its package and drain out the water (but save the package!). Wrap the tofu with paper towels or a clean dishcloth. Place on a cutting board and top with a plate. Now top this plate with something heavy, such as cans or cartons. Let the tofu drain for 10 to 15 minutes.

Unwrap the tofu. Halve the tofu lengthwise into two slabs. Return the tofu to its package. Freeze for at least 6 hours or overnight.

The day before you’re ready to eat, thaw the tofu in the fridge. (To speed things up, you can transfer it to the counter or microwave it as needed.) Squeeze the tofu slabs between your palms or drain them on paper towels to remove as much liquid as possible.

How to freeze tofu*

Pat-dry one of the prepared tofu blocks, then place on a chopping board. Cut crosswise so you have 5 equal pieces.

Now slice each piece crosswise at a slight diagonal to make 2 trapezoids. Repeat with the remaining tofu block (you should get 20 tofu pieces in total). Season generously with salt and pepper.

Now, preheat your air fryer to 390°F (200°C) while you prepare the batter. Check the FAQ section above for the bake method. Combine the all-purpose flour, rice flour, and salt in a large bowl. Then slowly add in the water and stir until no large lumps are evident.

Once the air fryer is ready, brush a thin layer of oil on the inner air fryer rack. Dredge the tofu sticks in the batter and place them on the greased rack, slightly apart. (Air fry in multiple batches if necessary.)

Air fry for 6 minutes, then pause the air fryer. Remove the rack and brush another thin layer of oil on the tofu to get a crispier top. Continue to air fry for another 6 minutes until the tofu turns golden brown and crispy. Remove and transfer tofu to a drain rack to keep them crispy. Repeat until you are done with all the tofu pieces.

Prepare the tofu

To make the sauce, heat a non-stick skillet over medium-low heat and add about 2 teaspoons of oil. Then, sauté garlic and chile peppers for about 30 seconds or so.

Next, add in the soy sauce, maple syrup, sugar, vinegar, water, and gochujang. Stir to combine and cook until the mixture is bubbly and sugar has dissolved.

Turn down the heat and add the tofu then quickly toss to combine until tofu is coated with the glaze.

Fold in the cashews and sprinkle with toasted sesame seeds. Serve immediately. Don&#39;t forget the chicken mu (pickled radish) - see notes for recipe.

Make the glaze and serve

This recipe is inspired by the delicious Korean fried chicken but I used tofu instead. The sauce is spicy and finger-licking good. It tastes great as-is or with a bowl of warm rice, but don't skip the chicken mu. 

Full recipe instructions:

Blog: https://woonheng.com
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Ingredients
2 lb firm tofu drained, frozen, then thawed
¾ cup [90g] all-purpose flour
¾ cup [90g] rice flour
1 teaspoon salt plus more to taste
a few shakes of black pepper
1 cup water
oil for brushing and cooking

Gochujang glaze - inspired by Maangchi's Korean Fried Chicken recipe https://www.maangchi.com/recipe/easy-dakgangjeong
3 garlic cloves finely minced
8 dried chiles seeds removed
3 tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon sugar
2 teaspoons vinegar distilled or rice
¼ cup water
1 tablespoon gochujang
¼ cup toasted cashews
Toasted sesame seeds for sprinkling

Korean-inspired Fried Tofu with a finger-licking good Gochujang glaze

FacebookTweetPinYummly Who wants to have noodles tonight?  Us! 🙋‍♀️🙋‍♂️. Try this tasty elevated ramen dish 🍜 &#8211; Ramen with charred scallions, green&hellip;

Ramen with Charred Scallions Green Beens and Chili Oil

Oil2 tablespoons oil

TipIf you want to add a tingly heat

FacebookTweetPinYummly Happy sunny ☀️🕶 spring everyone!  We&#8217;re trying to spend as much time as we can outside&#8230; on the patio 😌 so&hellip;

Spicy Ginger Pork Noodles With Bok Choy

This bowl of Curry Laksa Mee is sure to whet your appetite for any weather. It&#039;s spicy, creamy, and loaded with delicious vegetables and crunchy homemade fried wontons. Check out the easy-to-follow recipe and make some today!

Curry Laksa Mee '咖喱叻沙'

servings noodles of choice (used ramen)

sambal (or Malaysian Curry Laksa paste)

14 ounces [400 milliliters] coconut milk

water + 4 tablespoons Umami seasoning

curry leaves

lime wedges

tofu

eggplant

mushrooms

wonton wrappers

cabbage

carrot (shredded)

salt and oil

To make the wontons, sauté cabbage and carrot in 1/2 tablespoon oil until soft and season with salt and white pepper. Drain out all the liquid, if any.

Place a spoonful of filling in the middle of the wonton wrapper and pleat to seal. These can be prepped ahead of time but be sure they are covered to prevent them from drying out.

Heat a non-stick pan with a drizzle of oil and lightly pan-fry mushrooms until aromatic and season with a pinch of salt, then transfer to a bowl.

Fill a small tall pot with oil (about halfway) and turn on the heat. Once the oil is heated to about 300°F (150°C), fry eggplant for about a minute or so, remove and drain them on a paper towel to absorb excess oil.

Then, slowly place in the wontons. Fry until the wonton skin starts to turn yellowish, especially the part with filling. Remove and drain them on a paper towel as well.

Prepare the toppings

Add about 4 tablespoons of sambal to a heated pan or pot (deep enough for at least 10 cups of liquid) and gradually add in the stock. Adjust the amount of sambal based on your preferred spicy level.

Cover the pan with a lid and bring the mixture to a rolling boil. Add in the coconut milk, tofu puffs, and curry leaves.

Cook the mixture for about 5 minutes and season to your preference. Then, add the eggplant back into the curry and let it simmer for another 5 minutes.

How to make the curry

Meanwhile, bring a pot of water to a rolling boil and quickly blanch mung bean sprouts, long beans, and YuChoy, then transfer to a bowl. Using the same pot, cook noodles as directed.

Place cooked noodles in a bowl along with blanched vegetables. Ladle hot curry over and top with fried wontons.

Serve warm with more sambal and a squeeze of lime juice.

How to serve

I just tried this recipe and it was so fantastic that I have to leave a comment here! 
Thank you so much for providing all these great vegan recipes, it's greatly appreciated! Plus I love your videos :) 
All the best from Germany,
Nicole

Thank you so much for a wonderful dinner! My sister and I love curry laksa’s so much and I’m so pleased that this turned out so well! I topped it with som spring onions as well and added tomato and carrot to it too! I can’t wait to try more of your recipes- they all look so yum!

This is the most authentic vegan curry laksa recipe that I have come across.  There are many recipes out there but this is the best that I have tried.  So delicious and remind me of Malaysia.  Thank you so much

Yet another fabulous recipe 😍 
I made the Sambal (so awsome to have a jar of this goodness in my fridge now!) and the curry Laksa Mee, it was superb! Your recipes are inspired ⭐ 
I even made wonton wrappers from scratch 😋 
My spouse said this was the best curry he tasted so far.
The heat and spiciness was challenging for me, but so delicious I couldn't stop slurping it all into my tummy!!  (With watery eyes and eyebrows 😆😆😆) 
Thank you for this ❤🧡💛 in these difficult times..  these dishes are our personal moral boosters 😊

https://www.youtube.com/watch?v=ELLuvjLnbiI

Make a bowl of delicious and spicy Malaysian Curry Laksa today in your own kitchen with this easy step-by-step recipe. I hope you like this as much as my family does. Thanks for watching! 谢谢收看,中文食谱往下滑

Full recipe: https://woonheng.com/curry-laksa-mee/
Vegan sambal video: https://youtu.be/qoFEcVGxz9Y

Website: https://woonheng.com
Instagram: https://www.instagram.com/woon.heng/
Pinterest: https://www.pinterest.com/woonheng/
Facebook: https://facebook.com/WoonHengKitchen/
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Ingredients
- 3 servings noodles of choice used ramen
- 4 tablespoons of homemade sambal or Malaysian Curry Laksa paste
- 1 can 14oz [400ml] coconut milk
- 6 cups water + 4 tablespoons Umami seasoning
- a handful of curry leaves
- lime wedges
- oil for cooking
- salt to taste
Toppings
- 10 fried tofu puffs cut into half
- 1 small Japanese eggplant cut into 2" matchstick
- 8 oz King Oyster mushrooms tear into pieces
- 1 cup veggie of choice used bean sprouts, long beans, and YuChoy
Wonton
- 15 wonton wrappers
- 1 ½ cups shredded cabbage
- 1 small carrot shredded
- salt and oil for cooking
-----------------------------------------------------------------
咖喱叻沙材料
- 3人份面条
- 4汤匙自制或商店购买的咖喱叻沙酱
- 1罐[400ml]椰奶
- 6高汤
- 少数咖喱叶
- 酸橙
- 烹饪油
- 盐调味

配料
- 10个油炸豆腐泡芙
- 1个小茄子
- 8盎司杏鮑菇
- 1杯蔬菜

云吞
- 15馄饨皮
- 1½杯切碎的白菜
- 1个小胡萝卜，切丝
- 盐和油

Vegan Curry Laksa/Curry Mee (Malaysian Delicacies) - 马来风味咖喱叻沙

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