Hi everyone, how are we today? In this post, I am going to share with you, this dish is one of my favourite dishes, I always cook it on a regular basis. It calls Spicy and Crunchy garlic tofu. It is really easy and simple. If you like spicy sauce, you will like this one. So that gets cooking!!!!
Ingredients
- 1 (350g) block of firm tofu, pressed down and chopped into bite-sized chunks
- 1 teaspoon salt
- 2 Tablespoons potato starch
- 3 cloves garlic minced
- 1/4 red onion diced
- 1-2 red chilis, you can deseed if it is too hot for you
- 4 Tablespoons vegetable oil
- 1 handful of frozen green beans
- 1 handful of frozen peas
Spicy sauce
- 1 Tablespoon Gochagaru (Korean chilli paste)
- 2 Tablespoon soy sauce
- 1 Tablespoon white vinegar
- 2 Tablespoons maple syrup or brown rice syrup
- 1/2 Tablespoon mirin can leave out if you don’t have any
- 2 Tablespoon dried red chilis (Korean dry red pepper powder) can leave out if you don’t have any
- 1/2 Tablespoon sesame oil
- 1 Tablespoon potato starch
Method
- 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, and slicing the chilis.
- Prepare the sauce by mixing together chilli paste, soy sauce, white 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 (or a thin layer) over high heat. When the 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. Get the kitchen paper 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, green beans, and peas 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.
- Ready for serve.
Note for Spicy and Crunchy Garlic Tofu
- I think it is better to use firm tofu to hold the shape.
- Watch out for the garlic, and make sure they do not get burned too much.
- If you want your sauce really saucing, you can cook less time.
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