Crispy Sweet Tofu & Rice Cake Stir-fry (Dubu Tteok Gangjeong)
Crispy and Sweet Tofu & Rice Cake Stir-fry: A Nutritious Snack
A delightful sweet and savory dish made with crispy fried tofu and chewy rice cakes coated in a mild, sweet glaze. This recipe is perfect for picky eaters, as it transforms tofu into an irresistible treat. It’s a crowd-pleaser that’s always a hit!
Ingredients- Tofu 200g (firm or medium-firm)
- Tteokbokki rice cakes 4 pieces (approx. 50g)
Sweet Glaze Sauce- Ketchup 4 Tbsp
- Oligosaccharide (or corn syrup) 4 Tbsp
- Soy sauce 1 Tbsp
- Sugar 1 Tbsp
- Minced garlic 1/2 tsp
- Ketchup 4 Tbsp
- Oligosaccharide (or corn syrup) 4 Tbsp
- Soy sauce 1 Tbsp
- Sugar 1 Tbsp
- Minced garlic 1/2 tsp
Cooking Instructions
Step 1
First, prepare 200g of tofu. Cut the tofu into approximately 2-3cm cubes. Lightly pat the surface of the cubed tofu dry with paper towels. Sprinkle coarse salt evenly over the tofu and let it sit for about 5 minutes. This process helps to draw out moisture, resulting in a crispier texture when fried, and seasons the tofu from within.
Step 2
While the tofu is absorbing the salt, let’s make the delicious glaze! We’ll create a mild and sweet sauce that even children can enjoy. In a bowl, combine 4 Tbsp ketchup, 4 Tbsp oligosaccharide, 1 Tbsp soy sauce, 1 Tbsp sugar, and 1/2 tsp minced garlic. Stir well until the sugar dissolves. You can adjust the consistency and sweetness by adding more oligosaccharide or soy sauce to your preference.
Step 3
Now it’s time to coat the tofu. Place a generous amount of starch (cornstarch or potato starch) into a ziplock bag or a large resealable bag. Add the salted tofu cubes. Seal the bag tightly and gently shake it. The goal is to evenly coat each piece of tofu with a thin layer of starch. Avoid overly thick coatings, as this can make the fried exterior too dense.
Step 4
Heat a generous amount of cooking oil in a pot over medium-low heat. Be careful not to overheat the oil; it should be hot enough to sizzle gently. A simple test is to drop a wooden chopstick into the oil – if small bubbles form around it, the oil is ready. Carefully place the starch-coated tofu pieces into the hot oil, ensuring they are spaced apart to prevent sticking. Overcrowding the pot will lower the oil temperature and can cause the tofu pieces to clump together.
Step 5
Fry the tofu, turning occasionally, until all sides are golden brown and crispy. If you’re using rice cakes (tteokbokki tteok), you can fry them alongside the tofu for added texture and flavor. Add the rice cakes once the tofu has started to firm up. Be mindful not to over-fry the rice cakes, as they can become hard. Frying until all sides are beautifully crisp will result in a wonderful texture contrast between the crispy exterior and the soft interior of the tofu.
Step 6
Once the tofu and rice cakes are perfectly fried, remove them from the oil and drain them on a wire rack lined with paper towels. Admire the golden-crisp appearance! Now, they are ready to be tossed in the sweet glaze.
Step 7
Wipe out any excess oil from the pan, then pour in the prepared sweet glaze sauce over medium-low heat. Once the sauce begins to bubble, reduce the heat slightly and let it simmer for about 1 minute to thicken. Keep an eye on it to prevent burning.
Step 8
To achieve a thicker, glossy sauce, prepare a starch slurry. In a small bowl, whisk together 1 tsp starch and 3 Tbsp water until smooth. Slowly pour this slurry into the simmering sauce while stirring constantly. The sauce will thicken quickly and become glossy. Maintain a moderate heat during this step.
Step 9
This is the final step! Add the fried tofu and rice cakes to the thickened sauce. Toss gently to ensure every piece is evenly coated with the delicious glaze. It’s best to do this off the heat to prevent the fried items from becoming soggy. Once everything is beautifully coated and glossy, your delicious Tofu & Rice Cake Stir-fry is ready to be enjoyed!
