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Sweet and Crispy Tofu Bites Get Raves / 두부강정

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!

Buy The Ingredients At Oseyo

Bibigo Firm Tofu (300G)

300G

Potato Starch Powder(Sungjin)

400G

Sajo Soybean Cooking Oil 500ML

500ML

£3.29 £2.63 20% OFF

HanSang Sesame Oil 100% 160ML

160ML

  • Make sure to click through the tabs to see the ingredients
Ingredients
4 Person
Bibigo Firm Tofu (300G)
1 block
Potato Starch Powder(Sungjin)
1 1/3 cup
Sajo Soybean Cooking Oil 500ML
4 cups
HanSang Sesame Oil 100% 160ML
1 tbsp
Garlic Cloves
6 (minced)
SEMPIO Soy Sauce(Jin Gold F3) 500ML
1 tbsp
Gochujang-CJ Red Pepper Paste (Spicy) 500G
1 tbsp
Tomato Ketchup
3 tbsp
Roasted Sesame Seeds
1 tbsp
Corn Syrup
2 tbsp
Cooking Sake
1 tbsp
Sugar
1 tsp
Scallions
1 (chopped)
Ground Black Pepper
to taste
DAESANG Seasoning Salt 250G
to taste

Recipe Instructions

  • Serves: 4 | Total Cooking Time: 30 minutes

Step 1

Remove moisture from the tofu and cut into 1/2 inch cubes. Then, pat the cubed tofu with a paper towel afterwards to get rid of moisture on the surface completely.

Step 2

In a plastic bag, add the tofu cubes, potato starch, and salt. Shake to combine completely.

Step 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 color, take it out from the oil and rest it on the baking rack.

Step 4

Add sesame oil and minced garlic to a frypan 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 scallion and some black pepper. Combine thoroughly.

Step 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.

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