My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (32)
Korean Tofu with Spicy Korean Ketchup
NUTRITION · PER SERVING20M COOK
CAL 11%·PRO 23%
CARBS 11G20% OF CAL
2G FIBER5G SUGAR4G OTHER
FAT 15G65% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lightly crispy fried tofu coated in a sweet, spicy Korean sauce made with gochujang and ketchup. A quick vegetarian side with bold, tangy flavors.
sidekoreantofu🍳 skilletdairy freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 250 g tofu ((0.6 pounds), firm to extra firm, cut into cubes)
- cooking oil (, I used rice bran oil)
- 3 Tbsp ketchup
- 1 -1.5 Tbsp gochujang
- 1/2 Tbsp soy sauce (, regular)
- 1/2 Tbsp honey (or maple syrup)
- 1 tsp sesame oil
- 1 tsp minced garlic
- toasted sesame seeds ((optional))
- green onions (, finely chopped (optional))
At a glance
PER SERVING · TIME 20M
CAL 11%·PRO 23%
CARBS 11G20% OF CAL
2G FIBER5G SUGAR4G OTHER
FAT 15G65% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 412mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 190mg
- Calcium
- 429mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 412MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.