Ingredients
- 16 oz firm or extra firm tofu, pressed
- 2 garlic cloves, minced (6g)
- 1/2 mushroom powder (or 1/4 tsp dashi powder or MSG)
- 1 1/2 tbsp gochujang
- 1 1/2 tbsp gochugaru (Korean red pepper flakes)
- 1 - 1 1/2 tbsp soy sauce (to taste)
- 1/2 tsp sugar
- 1 tsp sesame oil
- 1 tsp Asian hot sauce of choice (I use sambal oelek or sriacha)
- 2-3 tbsp water
Garnish
- sesame seeds
- nori strips
- scallions
Instructions
- Slice the tofu into 3/4 x 3/4 inch (2×2 cm) cubes. Add salt and potato starch to a bowl and toss to coat the tofu pieces.
- To a large wok or pan add 4 tbsp of oil over high heat. Once the oil is hot, add in the tofu ensuring they are not touching or overlapping each other. Cook the tofu on each side for about 5-7 minutes, until golden brown, or desired crispiness. If you like like your tofu a little soft on the inside, go for a light golden brown. If you prefer very crunchy tofu then fry until edges are a little past golden brown. Remove the tofu from the pan and place them onto a wire rack to let any excess oil drip off. Repeat with remaining tofu.
- Wipe off any remaining oil and then add in the sauce. Reduce the heat to medium and once it thickens, add in the tofu. Turn off the heat and toss the tofu until all pieces are well coated. Add sesame seeds, scallions and/or nori strips. Enjoy!
Notes
- Helpful Equipment: large wok or pan, wire rack for oil drips
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: entree
- Method: stove top
- Cuisine: vegan, gluten free, korean
Nutrition
- Serving Size: 1 serving