Sweet, Spicy and Crispy Korean Tofu

TOFU

As Tofu needs to be fried in oil, I highly recommend that you use the less fragile Firm or Extra Firm Tofu. I’ve tried both kinds and they are perfect for frying. To reach a nice crispy texture, I use the double-fry method, which I also like to use in my fried chicken recipes (e.g. Honey-Buttered Korean Fried Chicken with Almonds).

THE SWEET AND SPICY SAUCE

The Sweet and Spicy Sauce is made of Ketchup, Light Syrup, Gochujang, and a little amount of Vegetable Oil. You can substitute the Light Syrup with Rice Syrup or 3 tablespoons of Brown Sugar.

Korean sweet and spicy crispy tofu

HOW TO MAKE THIS KOREAN SWEET & SPICY CRISPY TOFU

1. Prepare the Tofu – Use a Kitchen Towel to press and dry the Tofu. Cut the Tofu in small pieces. Put them on a Kitchen Towel to get rid of extra liquid. In a small bowl, add the Cornstarch. Coat the Tofu one piece at a time. Shake off extra starch. Set aside.