Korean Sweet and Crunchy Tofu (Dubu Gangjeong)

crunchy pan fried tofu is coated with an incredible sweet and tangy sticky glaze. Soft inside and cripsy on the outside

Korean Sweet and Crunchy Tofu (Dubu Gangjeong)

5 from 11 votes

Crunchy pan-fried tofu coated with a sweet and tangy sticky glaze. Soft inside and crispy outside, this easy recipe is perfect for all sweet-and-spicy lovers!

Course: Appetizer, Main

Cuisine: Korean

Yield:

Calories: 403kcal

Author: Emma Choi

Prep Time: 25

Active Time: 20

Total Time: 45

Ingredients

2 blocks of firm tofu (Note 1) | 600g / 1.3 lb
130 g cornstarch
cooking oil
sesame seeds , for garnish (optional)
dried parsley , for garnish (optional)
1 green onion , chopped, for garnish (optional)

sauce:

1 tbsp sugar
2 tbsp soy sauce
110 g ketchup
85 g mulyeot | Korean corn syrup
1.5 tbsp gochujang | Korean red pepper paste (Note 2)
80 ml water

US - M

Instructions

Prepare the sauce – In a bowl, mix all sauce ingredients together until well combined. Set aside.
Prepare the tofu – Pat the tofu dry using a paper towel. Cut the tofu into 1 inch (2.5 cm) cubes.
Place the cornstarch and tofu cubes in a large container. Close the lid tightly and shake the container to coat all tofu cubes evenly. Alternatively, you can coat each cube individually with cornstarch.
Pan-fry the tofu – Heat a generous amount of cooking oil in a large pan over medium-high heat, ensuring the surface is well coated. Fry the tofu cubes on all sides until golden brown. The cooking time may vary depending on your stove. (If you prefer, you can also deep fry the tofu instead of pan-frying it.)
Remove the tofu from the pan and set aside. If any excess oil remains in the pan, carefully remove it using a paper towel.
Combine tofu and sauce – Pour the prepared sauce into the pan. Heat the sauce over medium-high heat for about 5 minutes, or until it thickens.
Turn off the heat once the sauce has thickened. Add the fried tofu back into the pan and stir gently to coat each piece evenly in the sauce.
Garnish and serve – Sprinkle sesame seeds, dried parsley, and chopped green onions on top (if desired).

Notes

Tofu – Use only firm tofu for this recipe. Soft tofu is not suitable as it will not hold its shape during frying.
Spiciness – Adjust the amount of gochujang to increase or decrease the spiciness according to your preference.

Nutrition