Crispy Gochujang Korean Tofu

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

1 16 ounce block extra firm tofu

1 tablespoon soy sauce or tamari

1 tablespoon cornstarch

3 tablespoons gluten free breadcrumbs can sub regular breadcrumbs

subheading: SAUCE:

¼ cup low sodium soy sauce or tamari

¼ cup gochujang/red chili paste

1 tablespoon tomato paste

2 tablespoons vegetable broth or water

3 tablespoons honey sub maple syrup for vegan

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

2 teaspoons minced garlic

1 teaspoon fresh grated ginger

1 teaspoon cornstarch

1 teaspoon water

Directions at eatwithclarity.com

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