Sweet and Spicy Crispy Tofu

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    1067
based on 5 ratings

This dish originated in the temples of Korean Buddhist monks, where they have their own cuisine. The monks are forbidden from eating meat, garlic and onions, as they are though to distract from meditation, so the main focus of this recipe is tofu, which is fried until crisp and doused in a sweet, spicy sauce. Serve alongside steamed white rice and kimchi, and top with sesame seeds and sliced spring onions (unless you’re a monk, of course).

recipe updated Dec 6, 2023

Ingredients

  • Tofu icon
    Tofu
    400 g
  • Green onion icon
    Green onion
    2
  • Ketchup icon
    Ketchup
    100 g
  • Gochujang icon
    Gochujang
    2 tablespoons
  • Soy sauce icon
    Soy sauce
    2 tablespoons
  • Mirin icon
    Mirin
    1 teaspoon
  • Sugar icon
    Sugar
    1 teaspoon
  • Honey icon
    Honey
    4 tablespoons
  • Water icon
    Water
    100 g
  • Potato starch icon
    Potato starch
    100 g
  • Vegetable oil icon
    Vegetable oil
    150 ml
  • Sesame seeds icon
    Sesame seeds
    as needed

Tools

  • kCook icon Paper towels
  • kCook icon Cooking Chef XL
  • kCook icon Small bowl
  • kCook icon Plate
  • kCook icon Cutting board
  • kCook icon Medium bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Baking tray - large

Step preview

  1. Add ketchup, gochujang, soy sauce, mirin, sugar, honey and water to a clean small bowl
  2. Stir until combined then set aside
  3. Cover a clean plate with paper towels
  4. Add tofu to the plate
  5. Top with another piece of paper towel
  6. Place something flat and heavy on top to squeeze out any excess moisture
  7. Let rest - 15 min
  8. Transfer tofu to cutting board
  9. Cut into 1 cm cubes
  10. Add potato starch to a clean medium bowl
  11. Transfer tofu to medium bowl
  12. Toss until coated
  13. Discard of any excess starch
  14. Attach the Stir Tool
  15. Add vegetable oil to the Cooking Chef XL Bowl
  16. Lift the Cooking Chef head and fit the heat shield
  17. Heat until hot - 1 min, 180°C, Speed OFF
  18. Transfer tofu to Cooking Chef XL Bowl
  19. Cook with splashguard fitted until browned - 10 min, 180°C, Stir 2
  20. Line a clean baking tray with paper towels
  21. Transfer tofu to baking tray
  22. Clean Cooking Chef bowl
  23. Attach the Stir Tool
  24. Transfer content of small bowl to Cooking Chef XL Bowl
  25. Heat with splashguard fitted until warm - 1 min, 105°C, Stir 2
  26. Transfer tofu to Cooking Chef XL Bowl
  27. Cook with splashguard fitted until warm - 1 min, 105°C, Stir 2
  28. Then serve with sesame seeds and green onion
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