Good to know! Order by December 13 to have your purchases delivered in time for December 24.
Agreement in principle reached between the SAQ and the SAQ stores and office employees (SEMB) union. 
Favourite store:
More details
Less details
Recipe presented by
See the steps for this recipe
Crispy Tofu in Korean Sauce
Preparation
20 min
Cooking time
10 min
Servings
2 servings
Ingredients
For more information on this recipe, visit https://chefcookit.com/en
- 300 g tofu
- 20 ml soy sauce
- 30 ml ketchup
- 30 ml gochujang*
- 1 unit garlic clove
- 1 unit ginger
- 15 ml sesame oil
- 15 ml grilled sesame seeds
- 60 ml cornstarch
- 140 g basmati rice
- 2 unit green onion
- 0.5 unit english cucumber
- Cooking oil
- Sugar
- Salt and pepper
* The gochujang paste is spicy.
Preparation
- Cut the spring onions into sections, then slice lengthwise very thinly.
- Place in a bowl of water to make green onion curls.
- Chop the garlic and the ginger.
- Cut the cucumber into long slices.
- Bring a saucepan with 1.5 of water to a boil.
- Add the rice.
- Cover and cook over low heat for 10-12 minutes.
- In a deep skillet, on medium-high heat, add a generous drizzle of oil.
- In a bowl, break the tofu apart into bite size pieces.
- Mix with the corn starch and season with salt and pepper.
- Once the oil is hot, fry the tofu pieces for 7-8 minutes or until crispy.
- Remove from the pan.
- Put on a paper towel.
- In a bowl, mix the gochujang paste, the ketchup, the garlic, the ginger, the soy sauce, the sesame oil and 10 g of sugar.
- Remove the oil from the pan.
- Put the tofu pieces back in the pan.
- Mix in with the sauce.
- Add the sesame seeds.
- Mix well.
