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Vegan Crispy Korean BBQ Tofu

Lauren Hartmann
  • 45 minutes
  • Serves 4

INGREDIENTS

1

Apple, Small

2 cloves

Garlic

1

1 inch piece Ginger, Fresh

1

Scallions

1

Block Tofu, Extra firm

2 tbsp

Agave syrup

2 tsp

Gochujang paste

1/2 cup

Tomato sauce, canned

1

Rice

1/2 cup

Corn starch

1 tsp

Salt

1 tbsp

Sesame seeds

1

Oil

1/4 cup

Rice wine vinegar

1/4 Cup Soy sauce or liquid aminos