Korean Fried Sticky Chilli Tofu

@cheese.and.han | Hannah
by @cheese.and.han | Hannah
2 servings
45 min

Last week the pandemic fatigue was seriously setting in - so this week I have planned lots of easy but tasty meals to make sure I don't have as much of a miserable time.

This is my crispy chilli fried tofu in a sticky Korean gochujang sauce. I am such a sucker for Korean fried anything - I remember the first time I tried it and the joy of the sweet/spicy/salty sauce on my tongue as I licked my fingers. I have made it here with tofu instead of chicken and it really is just as nice so a great option for anyone new to tofu or looking to make some easy Veganuary subs without sacrificing the comfort food factor!

Korean Fried Sticky Chilli Tofu
Recipe details
  • 2  servings
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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For the tofu
  • 1 block firm tofu (400 g/ just under 1 lb)
  • 2 tbsps cornflour (cornstarch)
  • Salt and pepper
  • Neutral oil for frying
For the sauce
  • 1 tbsp sesame oil
  • 2 cloves garlic, crushed
  • 1 tbsp ginger paste
  • 2 tbsps gochujang (Korean chilli paste)
  • 3 tbsps light soy sauce
  • 3 tbsps maple syrup or honey
  • 1 tbsp rice wine vinegar

Press the tofu for at least 30 minutes. If you’ve never done this before, it is critical to squeeze out the excess tofu moisture to help it go crispy. There are lots of Youtube videos on the easiest ways to do this, I use kitchen roll, a tea towel and a heavy pan to weigh it down and then just forget about it until I'm ready to cook.
Cube the tofu into bite size pieces. Cover in seasoned cornflour. Try and get an even coating all over each cube of tofu as this will help it to crisp up.
Fry the tofu cubes in some neutral oil for around a minute or two on each side until golden and crispy all over. You may need to do this in batches to ensure maximum crispiness. Drain on kitchen roll while you fry further batches and make the sauce.
Once all the tofu is cooked, fry off the garlic in sesame oil for a minute or so. Add the ginger paste. After another minute add the remaining sauce ingredients, stir and bring to a bubble. Check the flavour, you may want it sweeter, spicier or saltier so adjust accordingly to suit your tastes.
Add the tofu into the sauce, and stir it all up while it warms through. Serve over rice and top with the sesame seeds and chives for contrast.
  • You can find gochujang chilli paste in a lot of supermarkets now, but if you can't find it, try a local Asian supermarket, online, or switch out for sriracha chilli sauce.
@cheese.and.han | Hannah
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