Go Back
–+ servings
Korean Fried Tofu Recipe
Print Recipe

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
Total Time30 minutes
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.