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.
Step 6
Garnish the tops of the tofu with chopped scallion, sesame seeds, and chopped peanuts. Then it’s ready to dig in!
