Korean Fried Tofu
Crispy tofu in a spicy Korean Gochujang Sauce.
This is a great Friday night go to which you can prepare in advance.
Make it as spicy as you like by increasing or decreasing the amount of Gochujang.
I use the the word crispy sparingly when describing recipes, as it’s used far to often to describe tofu that, well just isn’t crispy.
I can honestly say however, that by following the technique below, you will have crispy tofu you can use in a variety of dishes. Preparing the tofu is key to obtain a crispy and slightly crumbly texture, method below.
To prepare your tofu
First of all, you will need a block of firm tofu in water. (don’t use the pre squeezed drained blocks.)
Pop your tofu in its packaging into the freezer overnight.
If you are using it the next day, it needs to be allowed to thaw out completely before use.
(I always buy my tofu in 2’s one for the freezer and one for the fridge).
Once your tofu is defrosted you will find that it is even wetter than usual as it appears to have drunk a lot of the water in the packet.
Make sure you press it really well because you want to remove as much of the water as possible.
Your tofu will be extra spongy; this is due to the formation of ice crystals during the freezing process.
These crystals then expand the holes inside the tofu and making them bigger.
your tofu is now super absorbent and ready to take in any flavours and liquids you add.
You now have 2 options: dice up the tofu or break it up by hand.
If you break it up by hand the surface area will be greater than if you dice it and you get a better texture when deep frying.
Now the tofu is ready to absorb the marinade of your choice.
I know it is cliche to say, but this is my favourite way of preparing tofu.
For the Korean sauce
Place the sesame oil and veg oil in a wok or deep frying pan over a medium heat.
Add the spring onions and ginger and fry for 1 minute.
Add the gochujang and fry for a further 2-3 minutes.
Add the remaining ingredients and gently simmer for about 6 -8 minutes until the sauce has reduced and thickened.
Remove from the heat and taste and season as necessary.
For the crispy tofu
Preheat your fryer to 170C. (If you are using a pan, test with a small piece of bread and it should brown in about a minute.)
Rip your tofu into bite-size pieces and season with a little salt.
Combiner the cornflour and flour together in a shallow bowl and add a little salt.
Coat the tofu in the flour mixture then shake off any excess.
Deep fry in small batches until golden brown.
Drain on kitchen paper.
To finish, heat the sauce in a pan and add the crispy tofu.
Toss in the sauce, then place it in a serving dish and garnish with a little shredded spring onion and black sesame seeds.
1 block of tofu prepared as per super crispy tofu method
1/2 cup of plain flour
1/2 cup cornflour
Salt for seasoning
1 tbsp sesame oil
1 tbsp sunflower oil
3 spring onions shredded
1 thumb sized piece of fresh ginger peeled and finely chopped
2 tbsp gochujang
2 tbsp soya sauce
1 tbsp maple syrup
1 tbsp mirin
1/2 cup of water
Salt for seasoning
Finely sliced spring onion and black sesame seeds for garnish