Tofu Stir-Fry with Sweet & Spicy Glaze (Yangnyeom Chicken Flavor)
Tofu Stir-Fry with Sweet & Spicy Glaze (Yangnyeom Chicken Flavor)
A Versatile Dish: Tofu Stir-Fry with Yangnyeom Chicken Flavor by Kim Jin-ok’s Kitchen
Welcome to the Kim Jin-ok’s Kitchen blog! Today, I’m sharing a recipe for Tofu Stir-Fry that’s as delicious as a side dish as it is as a snack, bursting with the popular ‘Yangnyeom Chicken’ flavor. Perfect for family meals or as a kid-friendly treat! Please note: the tofu I used was a large block weighing 550g. If you’re using standard tofu (around 350g), please adjust the quantities accordingly. Measurements are based on a standard Korean rice spoon (T), and the seasoning can be adjusted to your personal preference. #TofuStirFry #TofuRecipe #BraisedTofu #TofuGangjeongRecipe #TofuGangjeongSauce
Tofu Stir-Fry Ingredients (Serves 4)- 1 block Tofu (approx. 550g; adjust for standard 350g block)
- 1/2 Onion
- 2 Tbsp chopped Scallions
- 1/3 Tbsp minced Garlic
- Cooking Oil for frying
- 2 Tbsp Ketchup
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce
- 2 Tbsp Mirin (rice wine)
- 2.5 Tbsp Oligodang (corn syrup/oligosaccharide)
- A pinch of Black Pepper
Cooking Instructions
Step 1
First, cut the block of tofu into approximately 2cm cubes, resembling diced radish. (Note: The tofu block used here was 550g, which is larger than a standard block. Please check your tofu’s weight.)
Step 2
Place the cubed tofu on paper towels to thoroughly absorb excess moisture. Then, lightly sprinkle a small pinch of fine salt (about the size of a pea) over the tofu cubes for seasoning.
Step 3
Generously add cooking oil to a pan and heat it over low heat. Once warm, add the seasoned tofu cubes and fry them until golden brown on all sides. Transfer the fried tofu to a clean paper towel to drain any excess oil.
Step 4
Finely dice half an onion.
Step 5
In another pan, combine the diced onion, 2 Tbsp chopped scallions, 1/3 Tbsp minced garlic, and 1 Tbsp cooking oil. Sauté over medium heat for about 1 minute until fragrant. Turn off the heat and add 2 Tbsp ketchup, 1 Tbsp gochujang, 1 Tbsp gochugaru, 3 Tbsp soy sauce, 2 Tbsp mirin, 2.5 Tbsp oligodang, a pinch of black pepper, and 5 Tbsp water. Stir everything well. Turn the heat back on to medium and bring the sauce to a boil. Let it simmer until it thickens slightly. Once the sauce has thickened, gently add the fried tofu cubes and toss carefully to coat them evenly. Taste and adjust seasonings if needed, according to your preference. For an extra touch, sprinkle with sesame seeds or crushed peanuts before serving.
