Yangnyeomjang is a popular, pungent seasoning sauce, which is good for dipping and marinades. It is made from sesame, soya sauce, rice vinegar, dried chilli, garlic and spring onion. It works beautifully with tofu
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 859 |
| Fat | 24.5g |
| Saturates | 3.4g |
| Protein | 26.4g |
| Carbs | 137.8g |
| Sugars | 26.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFDrain the tofu and pat it dry using paper towels.
Slice the tofu in cubes of approx. 2½cm. Place them in a large container with the corn flour. Close the lid and shake the container so that all the tofu cubes are well coated.
Add a generous amount of cooking oil to a large pan, ensuring you coat the entire surface. Fry the tofu cubes over a medium-high heat until golden and crispy. Remove the tofu from the pan and drain on paper towels. Remove any excess oil left in the pan.
To make the sauce, finely chop the spring onion and garlic. Mix the soya sauce, sesame oil, 1 teaspoon of sesame seeds, sugar, peppercorns, gochujang, ketchup, honey and water together in a large bowl. Then add the spring onion and garlic to the mixture.
Pour the sauce in the pan and heat it over a medium-high heat for approx. 5 minutes or until the sauce has thickened. Once the sauce is thicker, turn off the heat. Add the fried tofu and stir until all tofu cubes are coated with sauce.
Steam the broccoli and reheat the rice.
Divide the tofu, broccoli and rice between four bowls and sprinkle with the sesame seeds.
