Crispy Outside, Soft Inside! Delicious Tofu Gangjeong (Korean Fried Tofu)
Crispy Outside, Soft Inside! Delicious Tofu Gangjeong (Korean Fried Tofu)
Homemade Sweet and Savory Tofu Gangjeong with a Flavorful Chicken Marinade Style Sauce
A cherished recipe from my childhood, made by my mother. This Tofu Gangjeong offers a delightful crispy exterior and a tender interior, all coated in a savory-sweet sauce reminiscent of Korean fried chicken.
Main Ingredients- 1/2 block firm tofu (approx. 150-200g), for pan-frying
- 3-4 Tbsp tempura powder or all-purpose flour
- 4-5 Tbsp breadcrumbs
- 1 egg
Sauce- 1/2 Tbsp minced garlic
- 1/2 Tbsp gochujang (Korean chili paste)
- 4 Tbsp ketchup
- 2 Tbsp corn syrup or honey
- 1 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 1/2 Tbsp gochujang (Korean chili paste)
- 4 Tbsp ketchup
- 2 Tbsp corn syrup or honey
- 1 Tbsp soy sauce
Cooking Instructions
Step 1
Begin by preparing the tofu. For a firm texture, use half a block of ‘firm’ or ‘pan-frying’ tofu. It’s crucial to thoroughly pat the tofu dry with paper towels or a clean kitchen towel to remove excess moisture, which can prevent crispiness when frying.
Step 2
Cut the dried tofu into bite-sized cubes, about 2-3 cm in size. Aim for uniform pieces for even cooking and a neat presentation.
Step 3
Next, coat the tofu with the flour mixture. Place the cubed tofu in a plastic bag with 3-4 tablespoons of tempura powder (or all-purpose flour). Gently shake the bag to evenly coat each piece of tofu. Avoid applying too thick a layer, as this can result in a doughy texture instead of crispiness.
Step 4
In a separate bowl, whisk the egg until smooth to create an egg wash. Dip the flour-coated tofu pieces into the egg wash, ensuring they are lightly coated. The egg wash acts as a binder for the breadcrumbs.
Step 5
Now, coat the tofu with breadcrumbs. Spread a generous amount of breadcrumbs on a plate or tray. Roll the egg-washed tofu pieces in the breadcrumbs, pressing gently to help them adhere well. A good coating of breadcrumbs is key to achieving a satisfying crunch.
Step 6
Heat a generous amount of cooking oil (enough to partially submerge the tofu) in a frying pan over medium heat. Carefully place the breadcrumb-coated tofu into the hot oil. Fry the tofu, turning occasionally, until each side is golden brown and crispy. This should take about 5-7 minutes. Adjust the heat as needed to prevent burning.
Step 7
Once fried to perfection, transfer the tofu to a plate lined with paper towels. Allow them to drain for a few minutes to absorb any excess oil, ensuring maximum crispiness.
Step 8
While the tofu is frying, prepare the delicious sauce. In a small bowl, combine 1/2 tablespoon minced garlic, 1/2 tablespoon gochujang, 4 tablespoons ketchup, 2 tablespoons corn syrup (or honey), and 1 tablespoon soy sauce. Whisk everything together until well combined and smooth. This forms the base of our flavorful sauce!
Step 9
Pour the prepared sauce into a clean pan and heat it over medium-low heat. Once the sauce begins to bubble gently around the edges, reduce the heat to low or turn it off temporarily. Be careful not to overcook the sauce, as it can burn easily.
Step 10
Gently add the fried tofu pieces to the sauce. Carefully toss the tofu to coat each piece evenly without breaking them. It’s best to do this off the heat or on very low heat to prevent the sauce from burning and the tofu from becoming soggy. Your delicious Tofu Gangjeong is ready!
