Korean Glazed Tofu Tenders

Crispy tofu tenders coated in flour, a creamy plant-milk mayo dip, and coconut-panko crumbs, then baked or air-fried and finished with a sticky-sweet gochujang glaze.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200°C.

Step 2

Drain the tofu, cut into chunky strips and simmer in the stock for 8–10 minutes to firm up. Drain and pat dry.

Step 3

Set up three bowls: flour in the first, plant milk and mayo combined in the second, panko and coconut with a pinch of salt in the third. Coat each strip in flour, dip in the milk mixture, then roll in the panko crumb.

Step 4

Bake for 18–20 minutes until golden and crisp, or air fry for 12–15 minutes.

Step 5

Simmer the gochujang, soy sauce, rice vinegar, maple syrup and sesame oil for 2–3 minutes until glossy and thickened.

Step 6

Drizzle the glaze generously over the tenders and serve straight away.