These little bites are go big at snack time! Or make it for lunch to impress your friends and family members! Your menu just got better with a touch of Korean magic!
Press the moisture out of the tofu and cut it into 1 cm cubes. Pat the cubes dry with kitchen paper to remove any surface moisture.
2
In a plastic bag, add the tofu cubes, potato starch, and salt. Shake to combine completely.
3
In a wide and deep wok, add cooking oil. Drop some starch from the tofu mix into the wok and if the starch floats up to the surface it is ready. Add tofu one by one into the wok. Separate the cubes with chopsticks so that they don't stick together. When the tofu becomes a golden brown colour, take it out from the oil and rest it on the baking rack.
4
Add sesame oil and minced garlic to a frying pan and stir-fry over medium heat. When the garlic turns brown, add soy sauce, gochujang, ketchup, roasted sesame seeds, corn syrup, cooking sake, and sugar. Simmer over low heat for just a few minutes. When it thickens, add chopped spring onion and some black pepper. Combine thoroughly.
5
Turn off the heat and add the fried tofu into the sauce and mix as if you're coating the outside of the tofu with the sauce.
6
Garnish the tops of the tofu with chopped spring onion, sesame seeds, and chopped peanuts. Then it's ready to dig in!
Ingredients
−4 people+
CJ Bibigo Firm Tofu (300G)1 block (300 g)
Potato Starch Powder(Sungjin)320 ml (1⅓ US cups)
Sajo Soybean Cooking Oil 500MLabout 1 litre, for deep-frying (2 × 500 ml bottles)
