Crispy Seasoned Tofu Bites Recipe
Crispy Seasoned Tofu Bites Recipe
Crispy on the outside, tender on the inside! Homemade Tofu Bites with Savory Korean Fried Chicken Sauce
Discover the joy of ‘Dubu Gangjeong’ (Seasoned Tofu Bites) – crispy fried tofu coated in a delicious Korean sweet and spicy sauce, reminiscent of our favorite yangnyeom chicken! Made with wholesome tofu instead of meat, it’s a healthier option that doesn’t compromise on flavor. This recipe is easy to follow and results in a delightful snack, side dish, or even a perfect accompaniment to your favorite beverage. Enjoy this crowd-pleasing treat!
Main Ingredients- 1 block (approx. 300-400g) firm tofu (for frying)
- 6 Tbsp cornstarch or potato starch
- A pinch of sesame seeds for garnish
Savory Sauce- 3 Tbsp sugar
- 1 Tbsp soy sauce
- 4 Tbsp ketchup
- 1/2 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 7 Tbsp water
- 3 Tbsp sugar
- 1 Tbsp soy sauce
- 4 Tbsp ketchup
- 1/2 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 7 Tbsp water
Cooking Instructions
Step 1
Start by preparing your block of firm tofu. Thoroughly pat it dry with paper towels. Removing excess moisture is crucial for achieving a crispy texture and preventing oil splatters during frying.
Step 2
Cut the tofu into bite-sized pieces. A good way to do this is to first cut the block in half lengthwise, then in half again widthwise, and finally cut each quarter into two. This will yield about 8 pieces, perfect for dipping and eating.
Step 3
Place all the cut tofu pieces into a clean plastic bag. Using a plastic bag makes it much easier and neater to coat the tofu evenly with starch.
Step 4
Add 6 tablespoons of cornstarch (or potato starch) into the bag with the tofu. Close the bag securely and shake it vigorously. Ensure that each piece of tofu is lightly and evenly coated with the starch. This coating is key to getting that delightful crispiness.
Step 5
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot enough (a small piece of coated tofu should sizzle immediately), carefully add the starch-coated tofu pieces. Fry them until golden brown on all sides, turning occasionally.
Step 6
Remove the fried tofu from the pan and place it on a wire rack or paper towels to drain any excess oil. This step helps to make the tofu less greasy and prepares it to absorb the sauce beautifully.
Step 7
For an extra crispy finish, you can double-fry the tofu. Increase the oil temperature slightly, and briefly re-fry the already fried tofu for about 30-60 seconds until extra golden and crisp. (This step is optional but recommended for maximum crunch).
Step 8
While the tofu is frying or cooling, let’s prepare the savory sauce. In a small saucepan, combine 3 tablespoons of sugar, 1 tablespoon of soy sauce, 4 tablespoons of ketchup, 1/2 tablespoon of minced garlic, 1 tablespoon of gochujang, and 7 tablespoons of water. Whisk everything together well.
Step 9
Place the saucepan with the sauce mixture over medium-low heat. Stir continuously as it simmers and thickens into a glossy sauce. Be careful not to let it burn. Reducing the heat slightly once it starts boiling will help prevent burning.
Step 10
Once the sauce has reached your desired consistency (it should be thick and syrupy), remove it from the heat. Immediately add the fried tofu pieces into the warm sauce. Toss gently to coat each piece evenly with the delicious sauce. Coating while the sauce is warm helps it adhere better.
Step 11
Your Dubu Gangjeong is ready! Transfer the coated tofu to a serving plate. Garnish with a sprinkle of sesame seeds for an attractive finish. The delightful combination of the sweet and spicy sauce with the crispy tofu is truly irresistible. Perfect as a snack with beer, or as a flavorful side dish for your meals. Enjoy this wonderfully delicious and healthy treat!
