Crispy & Creamy Tofu Kim Mari
Crispy & Creamy Tofu Kim Mari
Viral on Social Media! The ‘Otherworldly Tofu Dish’ Recipe: Crispy Outside, Soft Inside
Are you wondering what to cook lately? My mind is always on recipes, so I decided to try this ‘otherworldly tofu dish’ that’s trending on social media! I’ve often thought about deep-frying tofu, and as soon as I saw this, I had to try it. Many people enjoy it with a soy sauce-based dip, but I felt a sweet and spicy gochujang sauce would be a great match, so I created my own unique sauce. If you love tofu, you should definitely give this a try!
Main Ingredients- 1 packet Silken Tofu (approx. 300-400g)
- 4 Tbsp Starch (e.g., cornstarch or potato starch)
- 3 Tbsp Cooking Oil (for frying)
- 1 sheet Dried Seaweed (Gim/Nori)
Special Sauce- 2 Tbsp Soy Sauce
- 2 Tbsp Water
- 2 Tbsp Oligodang (Korean corn syrup) or Rice Syrup
- 1/2 Tbsp Sesame Oil
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Ketchup
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Toasted Sesame Seeds
- 2 Tbsp Soy Sauce
- 2 Tbsp Water
- 2 Tbsp Oligodang (Korean corn syrup) or Rice Syrup
- 1/2 Tbsp Sesame Oil
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Ketchup
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Carefully open the silken tofu packaging and gently slide the entire block out. Lightly sprinkle 1-2 pinches of salt over the surface of the tofu. Place it in the refrigerator for about 30 minutes to drain out excess moisture (this process is called ‘draining the brine’ or ‘gan-su’). This step helps firm up the tofu, preventing it from breaking apart during frying and helping it hold its shape.
Step 2
Once the moisture has drained, use paper towels to gently pat and absorb any remaining water from the surface of the tofu. If there’s too much water, the starch won’t adhere well, and the oil may splatter when frying, so it’s important to pat it dry thoroughly.
Step 3
Now, let’s make the delicious sauce! In a small bowl, combine 2 Tbsp soy sauce, 2 Tbsp water, 2 Tbsp oligodang (or rice syrup), 1/2 Tbsp sesame oil, 1/2 Tbsp minced garlic, 1 Tbsp ketchup, 1 Tbsp gochujang, and 1/2 Tbsp toasted sesame seeds. Stir everything together with a spoon until the sweetener is dissolved. Feel free to taste and adjust the sweetness or spiciness according to your preference.
Step 4
Lay out one sheet of dried seaweed (gim). Carefully place the drained silken tofu block onto the seaweed. Gently roll the seaweed around the tofu, ensuring it’s fully encased. To help the seaweed stick, you can lightly moisten the edge with water or lightly press it down, similar to how you would seal a rice ball. Slice the seaweed-wrapped tofu into manageable pieces, about 2-3 cm thick.
Step 5
Coat each piece of the sliced tofu roll evenly and thoroughly with starch. Applying a thin, even layer of starch will help create a crispy exterior and a beautiful sheen when fried.
Step 6
Heat about 3 Tbsp of cooking oil in a pan over medium heat. Carefully place the starch-coated tofu rolls into the hot oil. Fry them, turning occasionally, until all sides are golden brown and crispy. Avoid flipping too often, as this can cause the tofu to break. Let one side cook sufficiently before flipping.
Step 7
Once the tofu rolls are a lovely golden-brown color, reduce the heat to low. Pour half of the prepared special sauce into the pan. Gently roll the fried tofu pieces in the sauce to coat them lightly, allowing the sauce to thicken slightly. Pour in the remaining sauce and repeat the process. You’ve now completed your crispy outside, creamy inside Tofu Kim Mari! It’s best enjoyed immediately while warm.
