Lotus Root and Tofu Gangjeong recipe - ingredients, nutrition and when to eat it
Lotus root and tofu are cooked until crisp, then tossed in a sweet and spicy gochujang sauce.
Lotus root and tofu are cooked until crisp, then tossed in a sweet and spicy gochujang sauce. The lotus root stays crunchy and the tofu soft, making this a great side dish for dinner or a snack when you’re hungry.
Vegetables · 30 minutes to cook
Nutrition (per 335g serving): 604.2 kcal · protein 16.6g · carbohydrate 55.4g · fat 35.8g · sodium 890.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the tofu dry so the starch coats it well and it splatters less as it cooks.
Tips: Simmer the sauce briefly over low heat, then add the ingredients at the end so it doesn’t burn easily.
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Ingredients (1 serving)
- Lotus root — 100 g
- Tofu — 150 g
- Potato starch — 1 Tbsp
- Cooking oil — 2 Tbsp
- Gochujang — 1 Tbsp
- Soy sauce — 1 tsp
- Honey — 1 Tbsp
- Garlic — 1 tsp
- Sesame seeds — 1 tsp