Korean Crispy Tofu with Honey-Gochujang Sauce Recipe
Pieces of tofu in a golden, crispy coating drizzled with a thick, sweet-and-spicy sauce are Korea’s answer to fast-food nuggets. In Korea, snacks like this often appear in beer bars – something to nibble on that’s even more addictive than chips. The taste is like a cross between breaded cheese and a spicy barbecue sauce, just in a lighter, plant-based version.
South Korea
Difficulty: Easy
🍽️
Dinner
🌙
Supper
🎉
Party
🍿
Snack
🌶️🌶️
Hot
Umami
Spicy
Sweet
Garlicky
Crunchy
Filling
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
3
Ingredients
- tofu firm, plain - 400 g
- potato starch can also use corn starch - 6 tablespoons
- vegetable oil for shallow-deep frying - 150 ml
- soy sauce - 3 tablespoons
- honey or maple syrup - 2 tablespoons
- gochujang paste for a milder version use 1 tablespoon - 1.5 tablespoons
- rice vinegar or apple cider vinegar - 1 tablespoon
- garlic grated or finely chopped - 2 cloves
- fresh ginger grated - 1 cm
- water for the sauce - 3 tablespoons
- spring onion sliced into thin rounds - 2 piece
- sesame seeds toasted - 1 tablespoon
- salt a pinch for the tofu
- pepper to taste
Main Ingredient:
tofu
Preparation
- Remove the tofu from its package, drain the water and wrap the block in several layers of paper towel. Place it on a plate, cover with a second plate and weigh it down with something heavy (e.g. a jar) for 10 minutes to press out excess moisture.
- Cut the drained tofu into bite-sized cubes, about 2×2 cm. Lightly season with salt and sprinkle with pepper.
- Coat the tofu cubes thoroughly in potato starch so that each piece is evenly covered with a thin layer of powder. Shake off any excess.
- Heat the oil over medium heat in a deep frying pan or saucepan. Check if it’s hot enough by dropping in a small piece of tofu – if it starts sizzling right away, you’re ready to fry.
- Fry the tofu in batches for 4–5 minutes, turning every so often, until all sides are golden and crispy. Transfer the fried cubes to a plate lined with paper towel to drain excess oil.
- In a small saucepan, mix together the soy sauce, honey, gochujang paste, rice vinegar, water, garlic and ginger. Place over low heat and cook for 2–3 minutes, stirring, until the sauce thickens slightly and starts to cling lightly to the spoon.
- Add the fried tofu to the saucepan with the hot sauce and gently toss, shaking the pan or using a silicone spatula so you don’t break the cubes. The tofu should be evenly coated in the sauce.
- Transfer the tofu to a serving platter and sprinkle with spring onion and toasted sesame seeds.
- Serve immediately, while the coating is still very crispy and the sauce is hot and glossy.
Storage
In fridge:
2 days
Freezing:
No
Po schłodzeniu panierka mięknie, ale tofu nadal jest smaczne na zimno lub po podgrzaniu na suchej patelni. Przechowuj w szczelnym pojemniku, aby sos nie wysychał.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
