This is such an easy recipe. Fry some tofu and pour a deliciously spicy sauce over it. The gochujang makes it “Korean,” but I’m not convinced that they actually eat something like this in Korea.
Be sure to use, at minimum, firm tofu, though extra-firm is best.
Enjoy!
What you’ll need
- 1 block firm or extra-firm tofu, drained and pressed
- 0.5 cups corn- or potato starch
- Enough cooking oil for an inch-deep of it in your saucepan
- 1T sesame oil
- 2t fresh ginger, minced or grated
- 2t garlic, minced
- 2T brown, light brown or raw sugar
- 3T gochujang
- 3T cup water
- 1T soy sauce
- 1 – 2T black or toasted sesame seeds (optional)
What to do
Cut the tofu into 1-inch cubes, or a little larger, if you wish.
For the sauce, combine in a small saucepan over low-medium heat the sesame oil, ginger, and garlic for a minute or two. The low heat shouldn’t scorch the garlic. Add the sugar, gochujang, soy sauce, and water and whisk until everything is combined. Turn up the heat and bring the sauce to a simmer until it thickens, then remove from the heat and set it aside.
To fry the tofu, add the starch to a 1-gallon freezer bag, then add the tofu. Seal the bag and repeatedly and gently roll it over until the tofu pieces are each coated on all six sides.
Add an inch of oil to whatever cooking vessel you’re using and heat it to 350 degrees F. When it reaches temperature, carefully add enough tofu pieces to not crowd the pan. Fry them for a about 10 minutes or so, turning them in the pan every few minutes with a metal spider. When they’re starting to brown, they’re done. Transfer to a paper-towel-lined plate or a cooking rack to drain the excess oil. Repeat in batches until all the tofu is cooked.
When ready to serve, either toss the tofu in a bowl with the sauce, or simply pour the sauce over the tofu in it’s serving bowl. Sprinkle with sesame seeds (if using) before serving.
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