Crispy & Delicious Tofu Gangjeong (Sweet and Savory Fried Tofu)
Crispy & Delicious Tofu Gangjeong (Sweet and Savory Fried Tofu)
Homemade Tofu Gangjeong: A Crowd-Pleasing Recipe
I made Tofu Gangjeong using healthy tofu, which is made from soybeans. I followed the method my mother used when I was young, and it tastes just as delicious! This recipe offers a delightful balance of crispy exterior and tender interior, coated in a sweet and savory sauce that everyone will love.
Main Ingredients- 1 block firm tofu (approx. 300-400g)
- 1/2 cup frying powder (or all-purpose flour)
- 1 cup breadcrumbs
- 2 eggs
- Sesame seeds for garnish
- Parsley flakes for garnish
- Black sesame seeds for garnish
Sweet & Savory Sauce- 1 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 6 Tbsp ketchup
- 3 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 6 Tbsp ketchup
- 3 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp soy sauce
Cooking Instructions
Step 1
First, the key to crispiness is to drain as much water as possible from the tofu! Cut the tofu into bite-sized cubes, about 1.5 to 2 cm. Place the cubed tofu on paper towels and press down gently for about 10 minutes to thoroughly remove excess moisture.
Step 2
In a plastic bag or a wide bowl, place the frying powder. Add the drained tofu cubes and gently shake the bag (or toss in the bowl) to coat each piece evenly with the powder. This helps the other coatings adhere better. Lightly shake off any excess powder.
Step 3
In a separate bowl, whisk the 2 eggs until well beaten. Dip each flour-coated tofu cube into the beaten egg mixture, ensuring it’s coated on all sides.
Step 4
Next, transfer the egg-coated tofu to another bowl filled with breadcrumbs. Gently roll the tofu pieces to ensure they are thoroughly coated with breadcrumbs. Press the breadcrumbs lightly onto the tofu to help them stick.
Step 5
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot enough, carefully add the breadcrumb-coated tofu pieces. Fry them until they are golden brown and crispy on all sides, including the edges (about 5-7 minutes). Drain on paper towels.
Step 6
While the tofu is frying, let’s make the sauce! In a bowl, combine 1 Tbsp minced garlic, 1 Tbsp gochujang, 6 Tbsp ketchup, 3 Tbsp oligosaccharide, and 2 Tbsp soy sauce. Stir well with a spoon until smooth and thoroughly combined. Ensure there are no lumps.
Step 7
Wipe the frying pan clean (if needed) and heat it over medium heat again. Pour in the prepared sauce and bring it to a gentle simmer. Once the sauce starts to bubble around the edges, reduce the heat to low. When the sauce thickens slightly, add the fried tofu pieces. Quickly toss the tofu in the hot sauce until each piece is evenly coated. Turn off the heat immediately after mixing to prevent burning.
Step 8
Transfer the coated tofu gangjeong to a serving plate. Garnish generously with sesame seeds, black sesame seeds, and parsley flakes for a beautiful presentation. Enjoy your delicious Tofu Gangjeong while it’s warm!
