Recipe: Korean Fried Tofu

Sticky, salty and a little bit sweet is how to describe this finger-licking Korean Fried Tofu.

Based on the famous Korean fried chicken recipe made with gochujang chilli paste. Firm tofu makes the perfect substitute giving texture and bite and allowing the delicious sticky sauce to shine. Served with fresh salty lime Asian slaw and rice.

What is gochujang chilli paste?

Gochujang is a sweet, spicy, fermented condiment made from chilli powder, glutinous rice, fermented soybeans, barley malt powder and salt.

What is gochujang chill paste used for?

The Paste is used in a huge variety of Korean recipes, from well-known restaurant favourites such as bibimbap and the aforementioned Korean fried chicken (also known as KFC), but it is also hugely popular in soups, salads, stews and for purposes such as marinating or using in a baste.

Where can I buy gochujang chilli paste?

Asian grocery stores or online (see bottom of post for links to online shops). Make sure to check the chilli heat level before purchasing!

Alcohol pairing suggestion:

Beer: cold Pale Ale, I.P.A or a crisp light lager
White Wine: Sauvignon Blanc, unoaked Chardonnay

Korean Fried Tofu

Print Recipe

Crispy fried tofu covered in Korean gochujang chilli sauce. It’s sticky and sweet and paired perfectly with rice and an Asian-style coleslaw

Author: Flaevor
Total Time: 30 minutes
Yield: 2 1x
Category: Vegetarian

Ingredients

Scale

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 cabbage)1 small carrot
1 spring onion
2 tsp of lime juice
1 tbsp sesame oil
1 tsp fish sauce

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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.

Keywords: Korean fried tofu, Korean tofu, gochujang paste