Crispy and Delicious Tofu Gangjeong Recipe
From Kid’s Side Dish to Adult’s Anju! The All-Purpose Tofu Gangjeong Recipe
Tired of the same old tofu dishes? Introducing crispy on the outside, moist on the inside Tofu Gangjeong that everyone, from kids to adults, will love! This is a surprising transformation of tofu that’s perfect as a side dish for rice, a snack when you’re feeling peckish, or an accompaniment to a cold beer. It boasts an addictive charm that you won’t be able to stop eating once you taste it! ^^
Main Ingredients
- 1 block firm tofu (approx. 290g)
- 1 cup potato starch
Gangjeong Sauce
- 1 Tbsp soy sauce
- 4 Tbsp ketchup
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp corn syrup or honey
- 1/2 Tbsp minced garlic
- Cooking oil (for frying)
- 1 Tbsp soy sauce
- 4 Tbsp ketchup
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp corn syrup or honey
- 1/2 Tbsp minced garlic
- Cooking oil (for frying)
Cooking Instructions
Step 1
First, the key to Tofu Gangjeong is to remove as much moisture as possible. Prepare 1 block of firm tofu and cut it into bite-sized pieces (about 2-3cm cubes). Place the cut tofu in a microwave-safe container, cover with plastic wrap, or leave the lid slightly ajar, and microwave for 4 minutes. This process will draw out a significant amount of moisture from the tofu, making it crispier when fried.
Step 2
Remove the tofu from the microwave after draining the moisture and gently pat it dry with paper towels. Now, thoroughly coat each piece of tofu with potato starch, ensuring an even layer. Applying a generous amount of starch is crucial for achieving a crispy texture after frying. Heat a generous amount of cooking oil in a wide pan over medium heat, then carefully add the starch-coated tofu. Fry until golden brown, turning occasionally for even cooking. Once fried, place the tofu on a wire rack to drain excess oil.
Step 3
The frying process is a vital step in achieving the perfect crispy texture. Fry the tofu until its surface turns a golden brown color. Be careful not to use heat that’s too high, as it might burn the outside while leaving the inside undercooked. Frying slowly over medium heat is recommended. After frying, letting the tofu rest on a rack will help remove excess oil, resulting in a cleaner taste.
Step 4
Now, let’s make the savory sauce that defines Tofu Gangjeong! In a small pot or pan, combine 1 Tbsp soy sauce, 4 Tbsp ketchup, 1 Tbsp gochujang, 2 Tbsp corn syrup (or honey), and 1/2 Tbsp minced garlic. Cook over low heat until the sauce begins to bubble. Once boiling, reduce the heat to very low. Add the pre-fried crispy tofu and gently toss to coat evenly with the sauce. Continue to stir until the sauce thickens and adheres to the tofu. Your delicious Tofu Gangjeong is ready! Enjoy it immediately while hot for the ultimate crispy outside, tender inside experience.
