Spicy Korean Tofu
Elevate your next tofu fix with a "Korean Ketchup" that is part sweet and part tangy, with a spicy slant and fiery shades of heat!
Ingredients
- 1 block of tofu
- 2-4 tbsp cornflour
- oil for pan-frying tofu
Spicy Korean Sauce
- 1 tsp toasted sesame oil
- 2 cloves of garlic , minced
- ½-1 tsp red chillies, minced (optional)
- 1 tbsp gochujang paste/ red chilli paste
- 2 tbsp tomato ketchup
- 2 tbsp light soy sauce
- 1 tsp rice vinegar
- 1-2 tsp raw sugar/ maple syrup (adjust depending on preference)
- toasted sesame seeds (for garnishing)
- scallions (for garnishing)
Instructions
Prepare the tofu
- Drain the excess water out of the tofu by wrapping the block between paper towels and then gently pressing down to release the water using a steel plate or even a wooden chopping board. Let the tofu sit for at least half an hour (ideally an hour) until it is fully drained and firm enough.
- Then, cut it into cubes or long rectangular strips and coat it with cornflour.
- Liberally heat a few tablespoons of cooking oil in a skillet and pan-fry the tofu for 7 – 10 minutes , flipping the pieces over until they’re golden brown and crisp on both sides. Remove from heat and set aside.
Prepare the spicy Korean sauce
- Heat a tsp of toasted sesame oil in the same skillet. Sauté the garlic (and chilli if adding) until fragrant.
- Add the soy sauce, gochujang/ chilli paste, ketchup, rice vinegar and a splash of water. Stir the ingredients together on medium low heat until it thickens into a sticky sauce.
- Add the tofu, tossing gently until it is evenly coated and glazed with the sticky sauce.
- Remove from heat and divide into serving bowls, garnishing with sesame seeds and scallions/ spring onions (green part only). Serve hot with rice or your grain of choice!
