Korean Crispy Glazed Tofu Bites
Quick answer
- Total time
- 33 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Tofu gangjeong began in temple cooking as a meatless stand-in for meat gangjeong, and these days it also shows up as a drinking snack.
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The potato-starch crust on the pan-fried cubes lasts about 10 minutes once the gochujang, ketchup, and oligosaccharide glaze goes on; after that it soaks up moisture and the crunch is gone. It gets glazed only when it is ready for the table.
Ingredients
Instructions
- 1
Wrap 300 g firm tofu in paper towels, set a heavy pan on top, and press for 20 minutes until the towels are saturated with moisture; cut into 2.5 cm cubes.
- 2
Transfer the tofu cubes to a wide bowl holding 4 tablespoons of potato starch and shake to coat every surface in a thin, even layer; tap off any loose excess.
- 3
Heat 3 tablespoons of oil in a skillet over medium heat until shimmering, add the starch-coated tofu, and cook each face for 2 minutes without moving until golden and crackling crisp.
- 4
Combine gochujang, ketchup, soy sauce, 1.5 tablespoons oligosaccharide syrup, minced garlic, and 2 tablespoons water in a separate pan; boil over medium heat until large, glossy bubbles break on the surface, then reduce heat.
- 5
Add the crisp tofu to the sauce pan and toss briskly for no longer than 30 seconds until every surface is coated in the shiny, lacquer-like glaze; do not over-toss or the crust will soften.
- 6
Remove from heat, sprinkle 1 teaspoon of toasted sesame seeds over the top, and serve within 10 minutes; the coating absorbs moisture quickly and loses its crunch if left to sit.
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