Delicious Gochujang Tofu Fries Recipe (High Protein)
I came across these gochujang tofu fries on instagram and knew I had to make them immediately! As luck would have it, I had all of the ingredients at home so got to work right away, only tweaking the recipe slightly to make it more slimming world friendly.
These are so simple to make, especially if you have an air fryer and have the perfect balance of spicy, sticky and flavour.
An air fryer isn’t necessary for this recipe, the tofu fries taste equally delicious when baked in the oven too. I have since made this recipe numerous times and cooked it for friends and family too and it has become a monthly staple in our house, at the very least.
My favourite way of serving these gochujang tofu fries is as the protein element of a sushi bowl. Well, a Korean style sushi bowl at least. I make so many variations of these sushi bowls on a weekly basis that it’s hard to distinguish which Asian cuisine category they all fall into! I like to mix things up and have a bit of variety – it all tastes great in the end.
So..
What is gochujang?
Gochujang is a spicy Korean, fermented chilli paste used in Korean cuisine. Made from red chilli peppers, fermented soya beans, rice and salt.
One level tablespoon of gochujang is 1.5 syns – incredibly low given how much flavour it packs.
Gochujang Tofu Fries Recipe
Ingredients
200g super-firm tofu
Frylight/oil
1 tbsp cornflour
1 tbsp gochujang
1 tbsp light soy
1 tbsp maple syrup (I use this zero calorie maple syrup)
1 tsp garlic granules
3 tbsp water
Method
1. Chop up your tofu, spray it with oil and then dust and coat with cornflour (If you’re really trying to lower the syns skip the cornflour – it tastes almost as good without it, in my opinion. Especially when air fried.)
2. Throw into an air fryer at 200°c for 12-15 minutes until golden and crisp (or bake in the oven until it looks golden)
3. Mix together the remaining ingredients, a few minutes before the tofu is done and pour them into a frying pan.
4. Bring the sauce up to a simmer and bubble away until it’s reduced down and started to thicken and get sticky.
5. Throw in the cooked tofu and coat in the sauce.
6. Garnish with sesame seeds and sliced spring onion.
It really is as easy as that!
Complete the meal
I served these tofu fries on a bed of sushi rice (a drizzle of rice vinegar stirred through it), pickled daikon (Korean radish), steamed edamame and chilli and garlic green beans.
Once the rice and tofu is cooked, every other component of this dish is so easy to put together, it’s almost effortless. The edamame add extra protein to this dish too, making it really filling.
In fact, I have yet to try this as a carb-free or SP meal without the rice. I often don’t find those satiating enough without a carb and end up snacking way more throughout the day to be satisfied. This one might just work though.. watch this space, I’ll report back!
Since I shared this recipe on my instagram and with friends, I’ve had people (who claim to not like the taste of tofu) telling me how much they enjoyed it! One even sent me a photo of their recreation of my sushi bowl above.
Find more Slimming World vegetarian recipes below:
