Crispy & Spicy Tofu Gangjeong
Crispy Outside, Soft Inside! Tofu Gangjeong Made with a Sweet & Spicy Chicken Gangjeong Sauce
Here’s a delightful recipe for Tofu Gangjeong, a savory Korean dish, using a slightly modified sweet and spicy chicken gangjeong sauce. The tofu is coated in glutinous rice flour and fried to a perfect crisp, offering a wonderful textural contrast to its soft, tender interior. This dish beautifully complements the bold, tangy sauce, making it a healthier alternative to traditional chicken gangjeong. Enjoy this flavorful treat as a side dish or a satisfying snack!
Tofu Preparation & Frying- 1 block firm tofu (approx. 300g)
- Generous amount of glutinous rice flour
- Cooking oil, for frying
Tofu Seasoning- Pinch of salt
- Pinch of sesame oil
- Pinch of toasted sesame seeds
Spicy & Sweet Gangjeong Sauce- 2 Tbsp ketchup
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp mirin (rice wine)
- 1/2 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp corn syrup (or rice syrup)
- 1 Tbsp minced garlic
- Pinch of salt
- Pinch of sesame oil
- Pinch of toasted sesame seeds
Spicy & Sweet Gangjeong Sauce- 2 Tbsp ketchup
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp mirin (rice wine)
- 1/2 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp corn syrup (or rice syrup)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, cut the block of tofu into bite-sized cubes, about 1.5 to 2 cm (roughly 0.75 inches). Sprinkle a pinch of salt over the tofu cubes and let them sit for about 5-10 minutes. This helps to draw out excess moisture. Afterward, pat the tofu thoroughly dry with paper towels. Removing as much moisture as possible is crucial to prevent the glutinous rice flour from clumping and to ensure a crispier finish when frying.
Step 2
Now, let’s coat the tofu with glutinous rice flour. Place a generous amount of glutinous rice flour into a resealable plastic bag. Add the dried tofu cubes and seal the bag. Shake the bag gently to ensure that the flour evenly coats each piece of tofu without clumping. Even coating is key for achieving that signature crispy texture and preventing oil splattering during frying. If you don’t have glutinous rice flour, potato starch or cornstarch can also be used.
Step 3
It’s time to fry the flour-coated tofu! Heat a generous amount of cooking oil in a deep pan over medium heat. Once the oil is hot (a drop of flour should sizzle immediately), carefully add the tofu cubes one by one. If you prefer not to use a lot of oil, you can tilt the pan and fry the tofu in batches, turning them gently. Frying in plenty of oil allows the tofu to float, making it easier to cook evenly. Fry until the tofu is golden brown and crispy on all sides. Remove the fried tofu and place it on a wire rack or paper towels to drain excess oil.
Step 4
Once the tofu is nicely fried and golden, place it on a paper towel-lined plate or a wire rack. This step helps to absorb any remaining oil, ensuring the tofu stays wonderfully crisp.
Step 5
While the tofu is frying, let’s prepare the delicious gangjeong sauce. In a small saucepan, combine all the sauce ingredients: 2 Tbsp ketchup, 1 Tbsp gochujang, 1 Tbsp mirin, 1/2 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp corn syrup, and 1 Tbsp minced garlic. Stir well to combine. Heat the sauce over medium-low heat. Once it begins to bubble, continue to simmer for about 1-2 minutes until it thickens slightly.
Step 6
When the sauce is ready and bubbling, add the drained fried tofu to the saucepan. Toss quickly to coat the tofu evenly with the sauce. It’s important to only coat for about 30 seconds to 1 minute to maintain the tofu’s crispiness; over-coating will make it soggy. Finish by drizzling a little sesame oil and sprinkling toasted sesame seeds over the top for extra flavor and visual appeal. Serve immediately and enjoy your delicious Tofu Gangjeong!
