Crispy Korean BBQ Tofu
1 block extra firm tofu
1 tbsp tomato paste
1/4 cup rice wine vinegar
1 tbsp soy sauce
2 tbsp maple syrup
1 tbsp Savvy Pantry Korean BBQ seasoning mix
1 clove garlic, minced
1/2 inch piece of ginger, finely grated
oil for frying
scallions for serving
Mix together the tomato paste, rice wine vinegar, soy sauce, maple syrup spice mix, garlic and ginger. Set aside.
Cut tofu into cubes. In a large bow, sprinkle the tofu generously with corn starch.
Heat some oil in a non-stick pan.
Add tofu to the pan, don't overcrowd it.
Brown the tofu on all sides (a few minutes on each side to get the tofu nice and crispy)
Remove tofu from pan, drain oil and wipe leftover oil out of the pan with a paper towel, being careful not to burn yourself.
Add half the sauce to the pan and heat on low for a minute. Add the tofu to the pan, mix well in the sauce and cook for another minute. Remove from heat.
Drizzle the remaining sauce over the top and garnish with scallions.