Crispy Sweet Korean Tofu is a dish that I absolutely love to make when I want something delicious and satisfying. The combination of crispy tofu with the sweet and savory Korean sauce is irresistible. I first came across this dish while looking for a healthier alternative to fried chicken, and it quickly became a favorite. Crispy Sweet Korean Tofu has that perfect balance of crispy on the outside and tender on the inside, all coated in a mouthwatering sauce that leaves you wanting more.
The Crunch and the Sauce
What makes Crispy Sweet Korean Tofu so special is the crispy coating on the tofu. I start by pressing the tofu to get rid of extra water, then I cut it into bite-sized cubes. After coating the cubes in cornstarch and frying them until golden brown, they get perfectly crispy. The sauce is what really brings it all together, though. I mix soy sauce, brown sugar, garlic, and a touch of gochujang for that spicy kick. Once the tofu is crispy and golden, I toss it in the sweet, spicy sauce, and the magic happens.
Simple and Flavorful
Crispy Sweet Korean Tofu isn’t just about great taste—it’s easy to make too! You don’t need any fancy ingredients or complex steps. It’s the perfect dish for busy weeknights when you crave something flavorful but don’t have hours to cook. You can even make extra tofu and save it for later. The sweetness of the sauce mixes perfectly with the crunch of the tofu, making every bite a delicious treat.
My Go-To Dish
Over time, Crispy Sweet Korean Tofu has become one of my go-to dishes when I want something quick and satisfying. It’s not just a great vegetarian option; even my friends who eat meat love it. I usually serve it with some rice and vegetables, making it a complete meal. The next time you’re craving something crispy, sweet, and a little bit spicy, I highly recommend giving this dish a try!
Table of Contents
Chef’s Notes- Crispy Sweet Korean Tofu
- Press the Tofu Well: Pressing the tofu is essential to achieving a crispy texture. Use a tofu press or wrap the tofu in a clean kitchen towel and place a heavy object on top for at least 15 minutes to squeeze out excess moisture. This ensures the tofu crisps up well when fried.
- Even Coating: Coat the tofu cubes evenly with potato starch. You can use a ziplock bag to shake the tofu with the starch for an even and light coat.
- Correct Oil Temperature: For perfect frying, use a thermometer to ensure the oil is around 350°F (175°C). If the oil is too cold, the tofu will absorb too much oil and become soggy. Too hot, and it will burn quickly.
- Fry in Batches: Don’t overcrowd the pan! Fry the tofu in batches to maintain the right oil temperature. Overcrowding lowers the temperature and can lead to uneven frying.
- Stir the Sauce: When making the sweet and spicy sauce, stir it frequently to prevent it from burning or sticking to the bottom of the pan. Let it bubble for just 1-2 minutes to thicken slightly.
- Optional Garnishes: For an added burst of flavor and color, sprinkle toasted sesame seeds or chopped green onions on top before serving.
- Serve Immediately: This dish is best enjoyed while it’s still hot and crispy. The tofu will soften as it sits in the sauce, so serve it right away for that perfect crunch.
- Make It Your Own: Feel free to adjust the spice level of the sauce by adding more or less gochujang. For a more complex flavor, drizzle a little sesame oil over the finished dish.
Crispy Sweet Korean Tofu
4
15
minutes25
minutes450
kcal40
minutesDiscover the irresistible taste of Crispy Sweet Korean Tofu! This delectable dish combines perfectly fried tofu with a tantalizing sweet and spicy sauce, inspired by authentic Korean temple cuisine. Ideal for vegetarians and spice lovers alike, it’s quick to prepare and bursting with flavor. Whether you’re a seasoned cook or a kitchen novice, this recipe will become a favorite in your repertoire. Elevate your meals with this mouthwatering, crunchy delight that’s as nutritious as it is delicious!
Ingredients
- For Frying
2 cups neutral vegetable oil
1 pound firm or medium firm tofu cubed into small, bite-sized pieces
1/4 cup potato starch
1 tablespoon pumpkin seeds optional, for garnish
- Sweet and Spicy Sauce
1/4 cup ketchup
1/4 cup rice syrup
3 tablespoons Korean gochujang (hot pepper paste)
- Alternative Ingredients:
Vegetable Oil: Canola oil or sunflower oil
Potato Starch: Corn starch or arrowroot powder
Rice Syrup: Honey or agave nectar
Gochujang: Sriracha or sambal oelek
Ketchup: Tomato paste with sugar or maple syrup
Directions
- Prepare Tofu – Start by pressing the tofu to remove excess moisture. Cut the firm tofu into evenly sized, bite-sized cubes to ensure uniform frying. This step is crucial for achieving a crispy texture.
- Coat Tofu – Place the potato starch in a large mixing bowl. Gently toss the tofu cubes in the starch until each piece is fully coated. The starch creates a light crust that enhances crunchiness.
- Heat Oil – In a cast iron skillet, pour in 2 cups of vegetable oil and heat it to 350°F (175°C). Using the right oil temperature ensures that the tofu fries evenly without becoming greasy. This typically takes about 10 minutes on medium-high heat.
- Fry Tofu – Carefully add the coated tofu pieces to the hot oil in batches to prevent overcrowding. Fry each batch for 3-4 minutes until they turn golden brown and crispy. Use a slotted spoon to remove the tofu and drain on paper towels.
- Make Sauce – While frying the tofu, combine ketchup, rice syrup, and gochujang in a separate skillet. Heat the mixture over medium-high heat, stirring continuously for 1-2 minutes until it begins to bubble. This allows the flavors to meld together.
- Combine and Serve – Once all tofu pieces are fried, add them to the skillet with the seasoning sauce and gently toss to coat evenly. Optionally, sprinkle pumpkin seeds on top for added texture and flavor. Serve immediately for the best crunch.
Equipment
- Chef’s Knife
- Cutting Board
- cast iron skillet
- mixing bowls
- measuring cups and spoons
- colander
Notes
- To achieve the crispiest tofu, ensure the tofu is thoroughly drained and pressed before frying. Do not overcrowd the frying pan, as this can lower the oil temperature and lead to soggy tofu. For an added flavor boost, consider tossing in a splash of soy sauce or a hint of sesame oil into the seasoning sauce. Serve this dish alongside steamed vegetables, a fresh green salad, or over a bed of jasmine rice for a complete meal. Garnish with green onions or sesame seeds for an extra touch of flavor and presentation.
Nutrition Facts
- Calories: 450kcal
- Fat: 25g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 35g
- Fiber: 5g
- Sugar: 18g
- Protein: 20g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 150mg
- Iron: 2mg
FAQ- Crispy Sweet Korean Tofu
Can I use extra-firm tofu for this recipe?
Yes, extra-firm tofu works well for this recipe as it holds its shape and texture better when frying. Just make sure to press it to remove as much moisture as possible before frying.
What can I use instead of gochujang if I can’t find it?
If you can’t find gochujang, you can substitute it with sriracha or sambal oelek for a spicy kick. You may want to add a little extra sugar to balance the heat.
Can I make this recipe gluten-free?
Yes, this recipe is already gluten-free if you use a gluten-free gochujang or alternative and ensure the potato starch is certified gluten-free.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the tofu in a hot skillet to maintain its crispiness, but note that the texture might soften slightly after being stored.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce in advance and store it in the fridge for up to 5 days. Just reheat it when you’re ready to serve.
