Crispy & Sweet & Spicy Tofu Gangjeong (Korean Fried Tofu)
Make Tofu Gangjeong at Home: A Delicious Korean Snack and Appetizer (32 Recipes)
Experience the irresistible crunch of fried tofu coated in a savory, sweet, and slightly spicy glaze! This easy Tofu Gangjeong recipe is a fantastic alternative to chicken gangjeong, perfect for a quick snack or a delightful appetizer. Enjoy this simple yet impressive tofu dish!
Main Ingredients- 1/2 block tofu (approx. 150-200g)
- 2 Tbsp starch (potato or corn starch)
Sweet & Spicy Gangjeong Sauce- 2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp ketchup
- 2 Tbsp corn syrup (or rice syrup/oligo syrup)
- 1/2 Tbsp sugar
- 7 Tbsp water
- 1/2 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp ketchup
- 2 Tbsp corn syrup (or rice syrup/oligo syrup)
- 1/2 Tbsp sugar
- 7 Tbsp water
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
Begin by preparing the tofu. You’ll need half a block. It’s crucial to remove as much moisture as possible from the tofu before frying to prevent oil splattering and ensure a crispier texture.
Step 2
Cut the tofu into approximately 1.5 cm thick slices, then further cut them into bite-sized cubes, similar to how chicken pieces are cut for gangjeong. Avoid cutting them too thin, as they might break apart easily.
Step 3
Place the cut tofu pieces on paper towels or a clean kitchen towel. Gently press down to absorb excess moisture. This step is key to achieving a crispy exterior for your tofu.
Step 4
Now, let’s make the delicious sauce that’s the heart of Tofu Gangjeong! In a small bowl, combine 2 Tbsp gochujang, 1/2 Tbsp ketchup, 2 Tbsp corn syrup, 1/2 Tbsp sugar, 7 Tbsp water, and 1/2 Tbsp minced garlic. Whisk everything together until well blended.
Step 5
Transfer the drained tofu pieces into a resealable bag or a container. Add 2 Tbsp of starch and close the bag or container. Gently shake or toss the tofu until it’s evenly coated with starch. This coating will help create a wonderfully crispy texture.
Step 6
Heat a generous amount of cooking oil in a wide pan over medium heat. Carefully add the starch-coated tofu pieces, ensuring not to overcrowd the pan. Fry them, turning occasionally, until they are golden brown and crispy on all sides. Frying in batches will help maintain the oil temperature and ensure even crispiness.
Step 7
While the tofu is frying, heat the prepared sauce in a separate pan over medium-low heat. Once the sauce starts to bubble around the edges, add the fried tofu pieces. Reduce the heat to low and quickly toss the tofu in the sauce until it’s evenly coated and the sauce has slightly thickened. Be careful not to overcook, as the sauce can become too hard.
Step 8
Finally, arrange the Tofu Gangjeong on a serving plate. For an extra touch of flavor and texture, sprinkle with sesame seeds or chopped nuts (like walnuts or almonds) if desired. This dish is best enjoyed immediately while warm!
