Sweet and Crunchy Tofu (Dubu-gangjeong)
Official cooking video published by the original recipe author.
Official cooking video · Maangchi · YOUTUBEDouble-Fried Sweet-Spicy Gochujang Tofu Gangjeong
Firm tofu coated in potato starch, fried twice and glazed with ketchup, rice syrup and gochujang; serve as a snack or side dish.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Stir ketchup, rice syrup and gochujang in a skillet over medium-high heat for 1–2 minutes until bubbling, then turn off heat.
- 02
Pat tofu thoroughly dry, cut into bite-size pieces and coat evenly with a thin layer of potato starch.
- 03
Heat the oil in a deep skillet to 165–170°C and fry tofu in small batches for 2–3 minutes without crowding.
- 04
Turn the tofu and fry 2–3 minutes more until lightly browned, then drain in a strainer.
- 05
Bring the oil back to temperature and fry the tofu a second time for 3–4 minutes until golden and crisp; drain.
- 06
Bring the sauce back to a bubble, toss the hot tofu until coated, plate and add pumpkin seeds if desired.
Before you cook
Tofu contains soy and gochujang may contain soy/wheat; check labels. Moist tofu can spatter in hot oil: dry well, use a deep pan and never leave oil unattended. Refrigerate leftovers within two hours, use within 3–4 days, and reheat to 74°C.
Allergens: soy, wheat (possible in gochujang)
Image & source credits
These illustrations stand in for food photos.
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