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