Crispy Tofu Gangjeong: A Special Recipe Rivaling Sweet and Spicy Fried Chicken
Crispy Tofu Gangjeong: A Special Recipe Rivaling Sweet and Spicy Fried Chicken
An amazing transformation! Capture everyone’s taste buds with delicious, crispy Tofu Gangjeong.
Crispy on the outside and tender on the inside, Tofu Gangjeong is an irresistible dish loved by all ages. The special sweet and spicy sauce harmonizes with the mildness of the tofu, offering a flavor comparable to sweet and spicy fried chicken. Create a wonderful meal or a special snack with simple ingredients!
Main Ingredients- 1 block Tofu (approx. 300-350g)
- 3 Tbsp Starch (potato starch or corn starch)
- 10g Ground peanuts (optional, adds nuttiness)
Sweet and Spicy Gangjeong Sauce- 2 Tbsp Ketchup
- 1 Tbsp Soy Sauce
- 1 Tbsp Gochujang (generous)
- 1 Tbsp Minced garlic
- 1.5 Tbsp Allulose (can be substituted with sugar or corn syrup)
- 2 Tbsp Ketchup
- 1 Tbsp Soy Sauce
- 1 Tbsp Gochujang (generous)
- 1 Tbsp Minced garlic
- 1.5 Tbsp Allulose (can be substituted with sugar or corn syrup)
Cooking Instructions
Step 1
Drain the tofu well, then cut it into bite-sized pieces, about 2cm thick. You can cut them into squares or triangles. Cutting them too thinly might cause them to break apart during frying, so aim for a thicker cut.
Step 2
Using paper towels, carefully pat the surface of the tofu to remove excess moisture. Thoroughly removing the water will prevent oil splattering during frying and ensure the tofu becomes extra crispy. (Optional: A very light seasoning with salt and pepper can enhance the flavor.)
Step 3
Place 3 tablespoons of starch into a large resealable bag. Add the drained tofu and seal the bag. Gently shake or tumble the tofu within the bag to coat each piece evenly with a thin layer of starch. This starch coating will help create a wonderfully crispy texture after frying.
Step 4
Pour a generous amount of cooking oil into a deep pan (enough to submerge the tofu halfway) and heat over medium heat. Once the oil reaches around 170-180°C (you’ll see bubbles gently rising around a wooden chopstick inserted into the oil), carefully add the starch-coated tofu pieces one by one, ensuring they don’t clump together. Fry them, maintaining some space between pieces.
Step 5
Once the tofu pieces are golden brown and crispy, remove them from the oil and drain them on a plate lined with paper towels or a wire rack. Allowing the fried tofu to cool slightly before saucing will prevent it from becoming soggy and help maintain its crispiness.
Step 6
In a bowl, combine 2 Tbsp ketchup, 1 Tbsp soy sauce, 1 Tbsp gochujang (generous), 1 Tbsp minced garlic, and 1.5 Tbsp allulose. Stir well with a spoon until all ingredients are thoroughly mixed. You can substitute allulose with sugar or corn syrup according to your preference. If you like it spicier, feel free to add a little more gochujang. This creates your delicious Gangjeong sauce!
Step 7
Pour the prepared Gangjeong sauce into a heated pan and bring to a gentle simmer over medium-low heat until it thickens slightly. Once the sauce is simmering, add the fried and cooled tofu pieces. Quickly toss to coat the tofu evenly with the sauce. Finally, sprinkle with the ground peanuts if using, and your crispy, tender, and delicious Tofu Gangjeong is ready!
