Crispy & Chewy Tofu Gangjeong: A Kid-Friendly Korean Side Dish
Easy Homemade Recipe for Kids, Simple Side Dish, Delicious Tofu Cooking
Whip up a special tofu side dish, Tofu Gangjeong, with just one block of affordable tofu! This recipe is perfect for a quick and healthy meal that even picky eaters will love.
Main Ingredients- 1 block Tofu (approx. 300-400g)
- 2 pinches Salt
- Cooking oil, for frying
- 3 Tbsp Cornstarch (or frying powder)
- A little Sesame seeds
Gangjeong Sauce- 0.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Ketchup
- 0.3 Tbsp Oyster sauce
- 0.5 Tbsp Soy sauce
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp Corn syrup (or Oligodang)
- 0.5 Tbsp Brown sugar (or Oligodang)
- 1 Tsp Vinegar
- 0.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Ketchup
- 0.3 Tbsp Oyster sauce
- 0.5 Tbsp Soy sauce
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp Corn syrup (or Oligodang)
- 0.5 Tbsp Brown sugar (or Oligodang)
- 1 Tsp Vinegar
Cooking Instructions
Step 1
First, prepare the tofu. Cut it into bite-sized cubes, about 1.5 cm on each side, perfect for children to eat. Avoid cutting them too small, as they might break apart during frying or stir-frying.
Step 2
Sprinkle the cut tofu evenly with 2 pinches of salt for seasoning. This step helps to remove any unwanted smell from the tofu and infuses it with flavor, making it more delicious. Let it sit for a moment to allow the salt to penetrate.
Step 3
Pat the tofu dry thoroughly with paper towels to remove any excess moisture that has come out. Excess water on the tofu surface can prevent the cornstarch from adhering properly and can cause oil to splatter when frying. Ensuring the tofu is dry is crucial.
Step 4
Add 3 tablespoons of cornstarch to the dried tofu and coat it evenly. Gently toss the tofu to ensure a thin, even layer of cornstarch covers all sides. This coating will help create a crispy texture when fried. (If you don’t have cornstarch, frying powder can be used as a substitute.)
Step 5
Heat a generous amount of cooking oil in a pan over medium heat. Once the oil is hot, carefully add the cornstarch-coated tofu. Fry the tofu until golden brown and crispy on all sides. Cooking over medium heat allows the tofu to cook through while developing a perfectly crisp exterior.
Step 6
If flipping each piece of tofu individually is difficult, gently shake the pan or use a spatula to nudge the tofu pieces, ensuring they all brown evenly and become crispy. Once all sides are golden, transfer the fried tofu to a plate lined with paper towels to drain excess oil.
Step 7
Now, let’s make the delicious sauce! In a small pan or pot, combine 0.5 Tbsp gochujang, 1 Tbsp ketchup, 0.3 Tbsp oyster sauce, 0.5 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp corn syrup, 0.5 Tbsp brown sugar, and 1 tsp vinegar. Stir the ingredients constantly over low heat until the sauce simmers and thickens to a glossy consistency. This creates your flavorful Gangjeong sauce.
Step 8
Add all the crispy fried tofu pieces into the prepared Gangjeong sauce.
Step 9
Gently toss the tofu in the sauce using a spatula, ensuring each piece is evenly coated. Be careful not to break the tofu. Finish by sprinkling a little sesame seeds on top. Your delicious Tofu Gangjeong is ready! Enjoy immediately for the best crispy and chewy texture.
