CookPal AI
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Chewy Korean Tofu Gangjeong

Cost $5, save $10

Source: Recommended by CookPal

  • 30 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Main Ingredients

    • 🧈 1 block tofu
    • Adequate cornstarch

  • Sauce Ingredients

    • 1.5 tbsp gochujang
    • 🍅 2 tbsp ketchup
    • 🧄 1/2 tbsp minced garlic
    • 1/2 tbsp chili powder
    • 🍬 1 tbsp sugar
    • 1 tbsp oligosaccharide
    • 🌰 A pinch of sesame seeds

STEPS

1

Cut the tofu into cube shapes.

2

Mix the tofu cubes with 1/2 tbsp salt in a bowl and let sit for 30 minutes. Drain and pat dry with a kitchen towel.

3

Place cornstarch in a plastic bag, add the tofu cubes, and shake until all sides are evenly coated.

4

Heat oil in a pan and fry the tofu cubes until all sides are crispy and golden. Remove and drain excess oil on a kitchen towel.

5

In a bowl, mix gochujang, ketchup, minced garlic, chili powder, sugar, oligosaccharide, and 1/2 cup water to make the sauce.

6

Pour the sauce into the pan and simmer over low heat until it starts to bubble.

7

Add the fried tofu to the pan and stir until the tofu is evenly coated with the sauce.

8

Garnish with sesame seeds and optional nuts before serving.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 15g
    Protein
  • 30g
    Carbs
  • 15g
    Fats

💡 Tips

For a spicier version, add more gochujang or chili powder.Serve with steamed rice for a complete meal.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.