My Tricks For Making This Recipe.
- Make sure to press your extra firm tofu to remove excess liquid. This will ensure your tofu chunks are nice and crunchy.
- Use potato starch in lieu of corn starch or flour to not only keep this dish gluten free, but to make your tofu extra crispy.
- Use your favorite gluten free soy sauce in order to keep this entire recipe gluten free!
- Use vegetable oil in lieu of extra virgin olive oil in order to ratchet up the heat.
- Make sure not to allow the crunchy tofu bites to sit in the sauce too long before serving—the longer they sit in the sauce, the softer they will become.
- Serve with rice and water—this dish is SPICY!!
- A 16 ounce block extra firm tofu, pressed and chopped into 1/2 inch bite sized chunks
- Kosher salt to taste
- 2 Tablespoons potato starch plus 1 extra teaspoon
- 7 cloves garlic, minced
- 1/4 red onion, diced
- 2 Korean green chilis, sliced can sub seeded jalapenos
- 2 whole scallions, white parts chopped, green parts sliced on a bias
- 1 Tablespoon gochagaru
- 1-1 1/2 Tablespoon soy sauce
- 1 Tablespoon white wine vinegar
- 2 Tablespoons maple syrup
- 1/2 Tablespoon mirin (optional)
- 5 Tablespoons vegetable oil, (divided into 4 and 1 Tbsp)
- 1/8 cup dried red chilis (optional)
- 1/2 Tablespoon sesame oil
- 1 Tablespoon toasted sesame seeds
- To a large bowl, add a pinch of salt and 2 tablespoons of potato starch to tofu chunks. Gently toss the tofu to make sure they are all evenly coated. Set aside.
- Prep your vegetables by mincing the garlic, dicing the onion, slicing the Korean chilis, and chopping up the scallions.
- Prepare the sauce by mixing together gochugaru, soy sauce, white wine vinegar, maple syrup, mirin, and 1 teaspoon of potato starch. Set aside.
- To a very large non-stick pan, add 4 tablespoons of vegetable oil over high heat. When oil is very hot, add coated tofu chunks in one layer,making sure they are not touching each other. If they touch, they will stick to one another.
- Cook the tofu and flip them one by one, until they are brown on all sides (approximately 7 minutes). Remove the tofu chunks from the pan and set them aside on a cooling rack to drain the excess oil. Repeat with the remaining tofu.
- When all of the tofu has been fried, in the same pan, add 1 tablespoon of oil. Then add the garlic, onions, chilis, and scallions and saute the vegetables until the garlic starts to brown.
- Reduce the heat to medium-high and add the sauce, stirring it with a wooden spoon until it reduces down into a thick sauce (approximately 30 seconds). Turn off the heat.
- Gently add back the fried tofu and stir everything together, so that the tofu chunks are evenly coated in your sauce.
- Garnish the tofu with ½ tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds. Serve immediately.
Joanne Molinaro, The Korean VeganJoanne has been writing since she was in junior high and her writing appears in the following publications: Side B Magazine, Cha: An Asian Literary Journal, and The Mashup Americans. Since starting her food blog, The Korean Vegan in 2016, she has amassed over 900,000 followers across her social media platforms. Her recipes have been featured in Salon and Thrive Magazine, and in 2017, she appeared on the hit Food Network show “Cooks vs. Cons” as the only female and vegan contestant. She has also given live cooking demonstrations, participated in fundraising events for North Korean refugees, and was the keynote guest speaker for the Korean Women’s International Network 2018 Conference. She is currently working on her debut cookbook + memoir, The Korean Vegan , slated to be published in 2021. Joanne is also an avid runner and self-described “fitness freak.” She ran her first marathon in 2017, ran 3 more in the next year, and is looking forward to crossing many more finish lines.
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