Dubu gangjeong (Sweet and crunchy tofu)

Yes, you’ve been craving some Korean fried chicken since you saw it on TV or on YouTube, but you just realized you don’t have any chicken in your refrigerator. Don’t worry about it. You can make it with tofu, and it’s incredibly easy and delicious. I’m not lying – it’s a real thing.

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 2-3

Ingredients

• 18 oz (520g) ­firm tofu, cut into 1-inch (2.5cm) cubes and patted dry
• ½ cup potato starch or cornstarch
• 3 tbsp neutral-tasting oil
• 1 green onion (15g), thinly sliced, to garnish
• ½ tbsp toasted sesame seeds, to garnish

For the sauce

• 1 tbsp Korean chili paste (gochujang)
• 1 tbsp soy sauce
• ½ tbsp oyster sauce
• 1 tbsp granulated sugar
• 3 tbsp light corn syrup
• ½ tbsp minced garlic
• 4 tbsp ketchup
• 1 tbsp mirin
• 1 tbsp water

Method

1. To make the sauce, in a small container, stir together all ingredients until fully incorporated. Set aside.
2. To a large, lidded container or resealable bag, add the tofu and starch. Shake until the tofu is evenly coated.
3. In a large pan, heat the oil over medium heat. Once it gets nice and hot, add the tofu pieces and fry for 6 to 7 minutes, flipping every few minutes, until the tofu is golden brown and crispy on every side. Work in batches if needed so you don’t overcrowd the pan. Remove from the pan and set aside.­
4. To the same pan, add the sauce and bring to a boil over medium-low heat. As soon as it begins to bubble, add the fried tofu and stir for 2 minutes or until the tofu is thoroughly coated.
5. Transfer to a serving plate, and finish off with the green onion and sesame seeds. Serve with hot rice and banchan.