Shrimp and Tofu Tangsuyuk
Shrimp and Tofu Tangsuyuk
Shrimp and Tofu Tangsuyuk: A Delightful Snack Easier Than Tangsuyuk, Both Pretty and Delicious!
I wanted to make a simple yet pretty snack using tofu, so I decided to create this. I felt that tofu alone might be a bit plain, so I added shrimp to make it more interesting. This Tangsuyuk is perfect for both adults and children!
Main Ingredients- 1/2 block firm tofu (approx. 200g), water squeezed out, cut into cubes
- 4 shrimp, peeled, deveined, and patted dry
- 1 onion, cut into cubes
- 2 Tbsp potato starch (or cornstarch)
- Pinch of salt
- Pinch of black pepper
- Vegetable oil, for frying
Sweet and Sour Sauce Ingredients- 1 Tbsp ketchup
- 1 Tbsp honey
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp starch slurry (1 tsp starch + 1 Tbsp water)
- 1/2 Tbsp soy sauce
- 2/3 cup water (using a Korean paper cup)
- 1 Tbsp ketchup
- 1 Tbsp honey
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp starch slurry (1 tsp starch + 1 Tbsp water)
- 1/2 Tbsp soy sauce
- 2/3 cup water (using a Korean paper cup)
Cooking Instructions
Step 1
First, prepare all the main ingredients. Ensure the tofu is well-drained and cut into bite-sized cubes. Peel and devein the shrimp, then pat them dry. If the shrimp are large, consider cutting them in half. Cut the onion into similar-sized cubes as the tofu. Prepare the potato starch for coating, along with salt, pepper, and enough vegetable oil for frying.
Step 2
Next, measure out all the ingredients for the sweet and sour sauce. In a bowl, combine 1 Tbsp ketchup, 1 Tbsp honey, 1 Tbsp vinegar, 1 Tbsp sugar, and 1/2 Tbsp soy sauce. Prepare the starch slurry by mixing 1 tsp of starch with 1 Tbsp of water. Measure out 2/3 cup of water (using a standard Korean paper cup).
Step 3
Place the drained tofu and prepared shrimp into a bowl. Season them lightly with a pinch of salt and pepper. Then, evenly sprinkle the potato starch over the tofu and shrimp, ensuring they are well coated. This starch coating will create a crispy texture when fried.
Step 4
Heat a frying pan over medium heat and add a generous amount of vegetable oil. Carefully place the starch-coated tofu and shrimp into the hot oil. Pan-fry them until golden brown and crispy on all sides. Cooking over medium heat ensures they cook through evenly while achieving a delightful crispiness.
Step 5
While the tofu and shrimp are frying, combine all the sweet and sour sauce ingredients (ketchup, honey, vinegar, sugar, soy sauce, and water) in a separate pot. Bring the mixture to a simmer over medium-low heat. Once simmering, gradually whisk in the prepared starch slurry until the sauce reaches your desired consistency. Adding the starch slurry at the end helps prevent lumps and ensures a smooth sauce.
Step 6
As the sweet and sour sauce begins to bubble gently, slowly add the starch slurry while stirring continuously. Continue stirring until the sauce thickens to your preferred consistency. Avoid making it too thick; it should be able to coat the tofu and shrimp nicely.
Step 7
Once the tofu and shrimp are golden brown and cooked through, carefully transfer them into the pot with the sweet and sour sauce. Gently toss everything together to ensure the tofu and shrimp are evenly coated with the sauce. It’s best to do this quickly to maintain the crispiness of the coating.
Step 8
Transfer the finished Shrimp and Tofu Tangsuyuk to a serving dish. For an extra touch of elegance, garnish with lemon slices or a sprinkle of parsley. This will make your dish look even more appealing, almost restaurant-quality!
Step 9
Voila! Your delicious Shrimp and Tofu Tangsuyuk is ready. Serve this beautiful and tasty dish to complete your meal. With a lovely table setting, it’s perfect for a special occasion. ♡
