Vegan Kkanpoong Tofu Spicy And Crunchy Garlic Tofu

Ingredients

• 1 block Extra‑Firm Tofu (16 oz block, pressed and cut into bite‑size pieces)
• pinch pinch Salt (for coating the tofu)
• 2 tablespoons Potato Starch (coats the tofu before frying)
• 1 teaspoon Potato Starch (added to the sauce for thickening)
• 7 cloves Garlic (minced)
• 0.25 medium Red Onion (diced)
• 2 pieces Korean Green Chilies (sliced; can substitute seeded jalapeños)
• 2 stalks Green Onions (cut at a bias for more surface area)
• 2 pieces Dried Red Chilies (optional, adds extra heat)
• 1 tablespoon Gochugaru (Korean red pepper flakes)
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 1 tablespoon White Wine Vinegar (can substitute rice vinegar)
• 2 tablespoons Maple Syrup (adds sweetness)
• 0.5 tablespoon Mirin (Japanese sweet rice wine)
• 6 tablespoons Vegetable Oil (high‑heat oil for frying and sautéing)
• 0.5 tablespoon Sesame Oil (finishing oil for aroma)
• 1 tablespoon Toasted Sesame Seeds (garnish)

Instructions

1. Press the tofu

   Wrap the tofu block in a clean kitchen towel, place a weight on top (or use a tofu press) and let it sit for about 15 minutes to squeeze out excess moisture.

   Time: PT15M

2. Cut and coat the tofu

   Unwrap the pressed tofu, cut it into bite‑size cubes, sprinkle a pinch of salt, then toss the pieces with 2 Tbsp potato starch until evenly coated.

   Time: PT5M

3. Prepare aromatics

   Mince 7 garlic cloves, dice ¼ red onion, slice 2 Korean green chilies, and cut 2 green onion stalks on the bias. Set each aside in separate bowls.

   Time: PT6M

4. Make the sauce

   In a small bowl whisk together 1 Tbsp gochugaru, 1 Tbsp soy sauce, 1 Tbsp white wine vinegar, 2 Tbsp maple syrup, ½ Tbsp mirin, and 1 tsp potato starch until smooth.

   Time: PT2M

5. Fry the tofu

   Heat 4 Tbsp vegetable oil in a large pan over medium‑high heat. Add tofu pieces in a single layer, turning them so each side turns golden brown (about 8‑10 minutes total). Fry in batches if necessary to avoid crowding.

   Time: PT10M

   Temperature: medium‑high heat

6. Drain the tofu

   Using tongs, transfer the fried tofu onto a plate lined with paper towels to absorb excess oil.

   Time: PT2M

7. Sauté aromatics

   Add a splash of vegetable oil to the same pan, then add the diced red onion, minced garlic, sliced chilies, green onion parts, and optional dried red chilies. Stir‑fry for about 3 minutes until fragrant and the onion softens slightly.

   Time: PT3M

   Temperature: medium heat

8. Add and thicken the sauce

   Pour the prepared sauce into the pan. Cook, stirring constantly, until the starch activates and the sauce becomes glossy and thick (about 2 minutes).

   Time: PT2M

   Temperature: medium heat

9. Coat the tofu

   Return the fried tofu to the pan, gently toss to coat each piece with the glossy sauce. Remove from heat immediately to preserve the crunch.

   Time: PT1M

10. Finish with sesame

    Drizzle ½ Tbsp sesame oil over the coated tofu and sprinkle 1 Tbsp toasted sesame seeds. Give a quick toss.

    Time: PT1M

11. Serve

    Transfer the spicy crunchy garlic tofu to a bright white bowl or serve directly from the pan. Pair with steamed rice and enjoy while hot.

    Time: PT1M

Nutrition Facts

Calories

150

Protein

10 g

Carbohydrates

8 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Extra‑Firm Tofu: Firm tofu
• Instead of Salt: sea salt
• Instead of Potato Starch: corn starch, all‑purpose flour (if gluten not a concern)
• Instead of Potato Starch: corn starch, flour
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Red Onion: yellow onion, white onion
• Instead of Korean Green Chilies: jalapeños
• Instead of Green Onions: spring onions
• Instead of Dried Red Chilies: crushed red pepper flakes
• Instead of Gochugaru: paprika + cayenne
• Instead of Soy Sauce: tamari
• Instead of White Wine Vinegar: rice vinegar
• Instead of Maple Syrup: agave syrup
• Instead of Mirin: sake + sugar
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Sesame Oil: toasted sesame oil
• Instead of Toasted Sesame Seeds: none

Equipment Needed

• Tofu Press
• Kitchen Towel
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Large Pan or Skillet
• Tongs or Slotted Spoon
• Measuring Spoons
• Spatula or Wooden Spoon
• Plate for Draining
• Small Bowl for Sauce

Critical Steps — Do Not Skip

• Press tofu to remove excess moisture
• Coat tofu evenly with potato starch
• Fry tofu in a single layer without crowding
• Do not let tofu sit in sauce too long to retain crunch
• Add sesame oil at the end for flavor

Chef Tips from the Video

• Use a high‑smoke‑point oil like vegetable or canola for the best crunch
• For extra depth, add a few drops of toasted sesame oil to the sauce before thickening
• Serve with plain steamed rice or a simple cucumber kimchi to balance the heat

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat gently in a hot pan to regain some crispness.

Freezer: Not recommended – freezing will make the tofu soggy.

Room temperature: Do not leave out at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce and store it in the refrigerator for up to 2 days
• Press and cut the tofu ahead of time; keep the coated pieces on a tray covered with a paper towel
• Fry the tofu a few hours early, then re‑crisp in a hot oven (350°F) for 5‑7 minutes before serving

Frequently Asked Questions