Sweet & Spicy Crispy Tofu Knots Recipe

This is probably our favourite way to enjoy tofu knots! It has everything going for it – sweet and spicy, crunchy, chewy and a little bit naughty. We enjoy this a lot in our team, and we cannot get enough! This is an addictive sauce inspired by Korean fried chicken and it’s the bomb! 

Featured in the Tofu Tasty cookbook this is a real twist on a traditional way of enjoying tofu knots. Loads of texture and satisfaction, we dare you to stop at one!

For best results, tofu knots should be soaked in cold water for at least 2 hours. Alternatively, leave them overnight in the fridge in a sealed container of water to soak.

If you are cooking for those on a vegan diet, please do take care over two ingredients in this recipe. Gochujang has both vegan and non-vegan varieties, and so does Worcestershire sauce, so please do look carefully at the label before purchasing.

If you cannot find vegan swaps, then Gochujang can be replaced by your favourite vegan chilli sauce. The Worcestershire sauce can be replaced with Balsamic vinegar or white wine or rice vinegar too.

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Sweet & Spicy Crispy Tofu Knots

( 0 reviews )

Author Bonnie Chung

IngredientsUSMetric

• 100 g dried tofu knots soaked in hot water for 1 hour, then drained
• 100 g cornflour (corn starch)
• 150 ml vegetable oil toasted sesame seeds to serve
• Spring onions (scallions) finely sliced, to serve

Sauce

• 2 tbsp tomato ketchup
• 1 tbsp gochujang
• 3 tbsp maple syrup
• 2 tbsp rice vinegar, malt vinegar or Worcestershire sauce
• 1 tbsp light soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp Miso Tasty Red Miso Paste

Instructions

1. In a bowl, coat the softened tofu knots with the corn flour, until all the knobbly angles and curves are covered.
2. Leave for 10 minutes to let the cornflour soak up the moisture around the tofu.
3. In a frying pan, heat the oil until bubbling-hot and add some of the tofu knots. Be sure not to crowd the pan; you may have to cook them in batches. After 2–3 minutes, flip them over. Some angles will be golden brown and crisping up. Keep turning them until each knot is crispy and golden. Drain on kitchen paper (paper towels). If you are not finishing the dish straight away, pop them into a medium oven to keep them warm and crispy.
4. Mix all the sauce ingredients together in a bowl, then put in a clean saucepan. Place over a medium heat until the sauce bubbles and starts to reduce.
5. Throw the crispy tofu knots into the sweet, sticky sauce and mix to coat.
6. Then serve immediately, scattered with toasted sesame seeds and spring onions.

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