06 Feb 2023
25 Minutes plus marinating time | easy | Serves 4
This addictive tofu dish is both sweet and spicy – a great option for lovers of chilli heat. It’s served with a spring onion salad that’s fresh, bold and a lovely crisp contrast to the sticky tofu. Make sure to dress the salad right before serving, as the onions will soften if it sits for too long. You could serve this dish with some noodles or rice.
Combine the gochujang, soy, honey, garlic, ginger and oil and mix to combine.
Gently coat the tofu with the marinade then refrigerate for up to 24 hours.
To make pajeori, cut the spring onions in half to separate the white and green parts, then julienne the onions.
Transfer the sliced spring onions to a bowl of iced water and set aside.
Combine the remaining pajeori ingredients (light soy sauce, sesame oil, gochugaru, rice vinegar, garlic, sesame seeds) to make the dressing, mixing well.
Preheat two gas burners on the Jupiter Outback BBQ and set heat to low. Cook the tofu over direct heat for 5 minutes each side, basting with the remaining marinade.
Plate the tofu, then quickly toss the spring onions with the pajeori dressing and serve immediately.
There’s often no need to press firm tofu nowadays, but check the packet instructions just in case. If the tofu seems like it needs a little firming up and drying out, press between two pieces of kitchen towel weighed down with something heavy for 30 minutes before slicing.
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