Tofu Kkanpunggi: Sweet, Spicy, and Savory Korean Fried Tofu
Tofu Kkanpunggi Recipe: A Deliciously Tangy and Spicy Korean Fried Tofu Dish
Traditionally, tofu is enjoyed simply in stews or as a snack dipped in soy sauce. But this time, I’ve transformed it into one of my favorite Chinese-inspired dishes: Kkanpunggi! Using tofu instead of meat feels a bit lighter on the conscience, making this a dish that nourishes both body and soul. You can also add shrimp to make it Kkanpung Shrimp, or together as Tofu Shrimp Kkanpunggi! Let’s make this delightful dish.^-^
Main Ingredients- 1 block (approx. 300g) firm tofu
- 10 large shrimp (cocktail size)
- 3 Tbsp potato starch
Tofu Seasoning- Pinch of salt
- Pinch of black pepper
Kkanpung Sauce Ingredients- 1/2 medium onion, finely minced (approx. 50g)
- 2 Korean green chilies (cheongyang peppers), seeds removed and finely minced (approx. 20g)
- 1 Tbsp minced garlic (approx. 15g)
- 3 Tbsp soy sauce (approx. 45ml)
- 4 Tbsp vinegar (approx. 60ml)
- 1 Tbsp oyster sauce (approx. 15ml)
- 1 Tbsp chili oil (approx. 15ml)
- 4 Tbsp water (approx. 60ml)
- 2 Tbsp corn syrup or oligosaccharide (approx. 30ml)
- Pinch of salt
- Pinch of black pepper
Kkanpung Sauce Ingredients- 1/2 medium onion, finely minced (approx. 50g)
- 2 Korean green chilies (cheongyang peppers), seeds removed and finely minced (approx. 20g)
- 1 Tbsp minced garlic (approx. 15g)
- 3 Tbsp soy sauce (approx. 45ml)
- 4 Tbsp vinegar (approx. 60ml)
- 1 Tbsp oyster sauce (approx. 15ml)
- 1 Tbsp chili oil (approx. 15ml)
- 4 Tbsp water (approx. 60ml)
- 2 Tbsp corn syrup or oligosaccharide (approx. 30ml)
Cooking Instructions
Step 1
Place the tofu block on a cutting board tilted slightly, perhaps by placing a folded paper towel underneath one side. Press the tofu for about 30 minutes to an hour to remove excess water. Once drained, cut the tofu into 2-3 cm cubes. Lightly season both sides of the tofu cubes with salt and pepper.
Step 2
Put the seasoned tofu cubes into a large resealable plastic bag or ziplock bag. Add the 3 tablespoons of potato starch. Seal the bag, then gently inflate it with air to create a puffy bag. Carefully roll and shake the bag to evenly coat each piece of tofu with a thin layer of starch. Ensure the starch doesn’t clump.
Step 3
In a deep frying pan or wok, heat about 1.5 cm (about 1/2 inch) of cooking oil over medium heat. Once the oil is hot, carefully add the starch-coated tofu cubes. Fry them until they are golden brown and crispy on all sides, turning occasionally. If the tofu pieces stick together, gently separate them with chopsticks or tongs while frying. Remove the fried tofu and place it on a plate lined with paper towels to drain excess oil.
Step 4
Peel and devein the shrimp, then rinse and pat them dry. Coat the shrimp with potato starch using the same method as the tofu. In the same pan (or a clean one with fresh oil), fry the shrimp over medium heat until they turn pink and are lightly crispy. The shrimp do not need separate seasoning. Drain the fried shrimp on paper towels alongside the tofu.
Step 5
Prepare the vegetables for the sauce. Finely mince the onion and the deseeded Korean green chilies into roughly 0.5 cm pieces. Have the minced garlic ready.
Step 6
In a small saucepan or pot, combine the minced onion, minced green chilies, and 1 tablespoon of minced garlic. Add the soy sauce, vinegar, water, oyster sauce, chili oil, and corn syrup (or oligosaccharide). Stir well to combine and create the Kkanpung sauce. You can adjust the sweetness by adding a bit more sugar or syrup if desired.
Step 7
Wipe out the frying pan if needed, leaving about 1 tablespoon of oil. Heat the pan over medium-low heat. Add the 1 tablespoon of minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it. This creates a flavorful garlic oil base.
Step 8
Once the garlic is fragrant, pour in the prepared Kkanpung sauce. Bring the sauce to a simmer over medium heat and let it bubble gently for about 1 minute to allow the flavors to meld.
Step 9
When the sauce comes to a rolling boil, add the fried tofu and fried shrimp. Using two spatulas, gently toss and mix the tofu and shrimp with the sauce, coating them evenly. Continue to cook and stir for about 1-2 minutes, allowing the sauce to thicken slightly and coat the ingredients beautifully. Be careful not to overcook, which can make the tofu soggy.
Step 10
Once the sauce has coated the tofu and shrimp and has thickened slightly, turn off the heat. The sauce should be glossy and cling to the ingredients.
Step 11
Transfer the Tofu Kkanpunggi to a serving plate. Garnish if desired. Enjoy this delicious dish while it’s warm! ^^
