Spicy & Crunchy Garlic Tofu (Kkanpoong Tofu)

Serving Size 2

Prep Time 20 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

  • 1 package Nasoya Extra Firm Tofu, pressed and chopped into 1/2 inch bite sized chunks
  • 1 teaspoon salt
  • 2 tablespoons potato starch, plus 1 extra teaspoon
  • 7 cloves garlic, minced
  • 1/4 red onion, diced
  • 2 Korean green chilis, sliced (can sub seeded jalapenos)
  • 2 whole scallions, separated into whites and greens 
  • 1 tablespoon gochagaru
  • 1 1/2 tablespoon soy sauce
  • 1 tablespoon white wine vinegar
  • 2 tablespoons maple syrup
  • 1/2 tablespoon mirin
  • 4 tablespoons vegetable oil, plus 1 extra tablespoon
  • 1/8 cup dried red chilis 
  • 1/2 tablespoon sesame oil
  • 1 tablespoon toasted sesame seeds
Inspired by: The Korean Vegan

Preparation

  1. In a large bowl, add a pinch of salt and 2 tablespoons of potato starch to tofu chunks. Gently toss the tofu to make sure they are all evenly coated. Set aside.
  2. Prepare the vegetables: mince the garlic, dice the onion, slice the Korean chilis, and chop the scallions.
  3. Prepare the sauce: Mixing together the gochugaru, soy sauce, white wine vinegar, maple syrup, mirin, and 1 teaspoon of potato starch. Set aside.
  4. To a large non-stick pan, add 4 tablespoons of vegetable oil over high heat. When oil is very hot, add coated tofu chunks in one layer, making sure they are not touching each other.
  5. Cook the tofu and flip them one by one, until they are brown on all sides (about 7 minutes). Remove the tofu chunks from the pan and set them aside on a cooling rack to drain the excess oil.
  6. In the same pan, add 1 tablespoon of oil. Then add the garlic, onions, chilis, and scallions. Sauté the vegetables until the garlic starts to brown.
  7. Reduce the heat to medium-high and add the sauce, stirring it with a wooden spoon until it reduces into a thick sauce (about 30 seconds). Turn off the heat.
  8. Gently add back the fried tofu and stir everything together, so that the tofu chunks are evenly coated in your sauce.
  9. Garnish the tofu with ½ tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds. Serve immediately.

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