I admit, when Bonnie from Miso Tasty introduced me to Tofu knots, I was dubious. Rock hard little twists of soy skin, appealing? Mais non….
But soaked, fried, and coated in salty, sweet, and sticky goo, they put Chicken Wings in the corner. These are delicious!
Traditionally deep fried (which you can do, no problem) I have developed a way to air fry them crisp yet yielding inside. Perfect.
Inspired by Monica Galetti’s Soy & Honey Chicken, these have added punch and pzazz…
200g Dried Tofu Knots
2 tbsp Cornflour
2 tbsp Rapeseed Oil
150ml Soy sauce
1 tbsp Gochujang
1 tbsp Rice Vinegar
Brown Rice, Pickled Cucumber & Pak Choy to serve
1. Soak the knots in boiling water for 1 hour in a covered bowl, drain well.
2. Mix with the cornflour, rub in well with your hands and allow to stand for 10 minutes. This will form a gelatinous coating.
3. Meanwhile heat the air fryer to 180C. Mix the knots with the oil and fry for 12-15 minutes in a single layer until crisp. You may have to do this in batches depending on the size of your machine. Alternatively fry them in oil at a depth of 3 cm, taking care not to let the oil become too hot.
4. Meanwhile, add the soy, honey, gochujang, and vinegar to a small pan, whisk and bring to a simmer. Simmer for 3-5 minutes or until reduced slightly.
5. Once the knots are fried, add them to the pan with the sauce and stir to coat well.
6. Serve immediately with rice and veggies.