Chili Tofu Gangjeong
Make Delicious Chili Tofu Gangjeong with Frozen Tofu: A Perfect Recipe for Snacks or Side Dishes
Experience the delightful texture of chewy yet fluffy frozen tofu coated in a sweet and spicy chili sauce! This Chili Tofu Gangjeong recipe offers a fun and satisfying bite. It’s a fantastic option for a delicious snack, a flavorful side dish to accompany your meal, or even a simple and tasty accompaniment to drinks. Enjoy making this wonderful tofu dish!
For the Tofu- 1 block frozen tofu
- 2 pinches salt
- 2 Tbsp cornstarch
For the Chili Sauce- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp oligodang (corn syrup)
- 3 Tbsp ketchup
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp oyster sauce
- 2 Tbsp vinegar
- 5 Tbsp water
- 1/2 Tbsp toasted sesame seeds
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp oligodang (corn syrup)
- 3 Tbsp ketchup
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp oyster sauce
- 2 Tbsp vinegar
- 5 Tbsp water
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
To prepare the frozen tofu, simply place a block of tofu in the freezer as it is. Before using, let it thaw naturally at room temperature or gently warm it in the microwave. I prefer to thaw it overnight at room temperature. Once thawed, hold the tofu block between your palms and press firmly to squeeze out as much water as possible. This step is crucial for achieving a firmer texture and preventing the tofu from falling apart during cooking.
Step 2
After pressing out the water, carefully slice the thawed tofu block in half horizontally to create two thinner pieces. Then, cut each piece into 16 bite-sized portions, making them easy to handle and eat.
Step 3
Sprinkle the cut tofu pieces with 2 pinches of salt for seasoning. Next, place the salted tofu and 2 tablespoons of cornstarch into a resealable plastic bag. Seal the bag tightly with your hand and shake it gently until all the tofu pieces are evenly coated with cornstarch. This coating will help create a wonderfully crispy exterior.
Step 4
Now, let’s prepare the flavorful chili sauce. In a bowl, combine 1 tablespoon of minced garlic, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 2 tablespoons of oligodang, 3 tablespoons of ketchup, 1/2 tablespoon of gochugaru, 1 tablespoon of oyster sauce, 2 tablespoons of vinegar, and 5 tablespoons of water. Whisk everything together thoroughly until well combined and smooth. Your delicious chili sauce is ready!
Step 5
Heat a generous amount of cooking oil in a pan over medium-low heat. Carefully place the cornstarch-coated tofu pieces in the pan, ensuring they don’t overlap too much. Fry the tofu, turning them occasionally, until all sides are golden brown and crispy. Once cooked, transfer the fried tofu to a plate lined with paper towels to drain any excess oil and let it cool slightly. This will ensure a perfect crispy outside and chewy inside texture.
Step 6
Wipe the pan clean after frying the tofu. Return the pan to low heat. Pour all of the prepared chili sauce into the pan and bring it to a gentle simmer. Cook the sauce, stirring occasionally, until it slightly thickens and becomes glossy.
Step 7
Once the chili sauce is bubbling, add the fried tofu pieces to the pan. Gently toss and stir the tofu to ensure each piece is evenly coated with the sauce. Finally, sprinkle with 1/2 tablespoon of toasted sesame seeds for an extra nutty flavor and visual appeal. Your delicious Chili Tofu Gangjeong is now complete!
