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A Delicious Vegetarian Version of the Famous Korean Fried Chicken
Sticky, salty, and a little bit sweet — that’s the best way to describe this finger-licking Korean Fried Tofu. Inspired by the famous Korean fried chicken, this Korean Fried Tofu recipe is a finger-licking vegetarian version, using firm tofu as a substitute for chicken. The tofu pieces offer a pleasingly firm texture and bite while allowing the sticky gochujang sauce to coat every corner deliciously. Serve it with a fresh, salty lime Asian slaw and a side of rice for a fast and satisfying meal.
Recipe: Korean Fried Tofu
Korean Fried Tofu
Crispy fried tofu covered in Korean gochujang chilli sauce. It’s sticky and sweet and paired perfectly with rice and an Asian-style coleslaw
Servings: 2
Ingredients
Crispy Tofu
- 250g firm tofu cut into 6 pieces
- Vegetable or sunflower oil for frying
- 4 tbsp cornflour
- Salt
- 1/2 cup rice
Gochujang Sauce
- 1 small garlic clove crushed
- 1 tsp ginger minced
- 1 tbsp Korean gochujang chilli paste
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1/2 tbsp sesame oil
Asian Slaw
- 200gm Napa cabbage also called Chinese cabbage1 small carrot
- 1 spring onion
- 2 tsp of lime juice
- 1 tbsp sesame oil
- 1 tsp fish sauce
Instructions
- Cook rice.
- Prepare coleslaw: cut cabbage into thin strips, grate carrot on the large grater side, slice spring onion, add lime, fish sauce and sesame oil. Toss and place in the fridge until needed.
- Cut tofu into 6 even pieces. Coat in cornflour and fry in oil until lightly browned and crispy.
- While the tofu is frying, combine all Korean sauce ingredients in a saucepan and heat gently until sauce is bubbling and smooth. Remove immediately from the heat.
- Submerge fried tofu in the sauce and coat well. Sprinkle with sesame seeds.
- Serve tofu in a bowl with rice and coleslaw.
