Extra-Crispy Tofu Korean-ish
  • Lunch
  • Dinner

Extra-Crispy Tofu Korean-ish

A 350 g crispy-tofu recipe with a dry, craggy coating and a tender centre.

The 350 g Extra-Crispy Tofu base Korean-ish.

2 servings

~50 min

Ingredients

Tofu + pre-coat

  • Extra Firm Tofu, 1 Soyganic Organic Extra-Firm Tofu block; pressed dry350 g
  • Soy Sauce, just under 1 tsp; pre-coat4.5 g
  • Avocado Oil, just under 1 tsp; pre-coat4.5 g

Crispy coating

  • Cornstarch21 g
  • Garlic Powder2.6 g
  • Onion Powder2.6 g
  • Gochugaru, suggested starting amount; adjust to taste2 g
  • Ground Ginger, suggested starting amount0.5 g
  • Black Pepper, to taste1 g
  • Fine Salt2.6 g
  • Baking Powder, optional but recommended optional1.8 g

Cooking

  • Avocado Oil, for pan-frying; about 1 3/4–2 1/2 tbsp26–39 g
  • Water, for the steam finish only13–26 g

Sticky Garlic–Soy Glaze

  • Soy Sauce, 1 3/4 tbsp; sauce26 g
  • Rice Vinegar, just under 1 tbsp; or fresh lime juice13 g
  • Honey, or maple syrup; adjust to taste26–35 g
  • Water, for the sauce13 g
  • Sesame Oil, just under 1 tsp4 g
  • Garlic, freshly grated; about 1 3/4 tsp5 g
  • Cornstarch, for the optional slurry optional2.6 g
  • Water, cold; for the optional slurry optional13 g

Instructions

  1. Press, tear and dry

    Press the 350 g Soyganic Organic Extra-Firm Tofu block for 15–30 minutes, then blot very dry. Tear into irregular bite-size chunks for maximum craggy surface area, or cut into cubes.

  2. Tofu + pre-coat

    Toss the dried tofu gently with the pre-coat ingredients: 4.5 g soy sauce and 4.5 g avocado oil, until the surface is just tacky.

  3. Crispy coating

    For the crispy coating, mix 21 g cornstarch, 2.6 g garlic powder, 2.6 g onion powder, 2 g gochugaru, 0.5 g ground ginger, 1 g black pepper, 2.6 g fine salt, 1.75 g baking powder (optional but recommended). Toss with the tofu until thoroughly coated.

  4. Rest the coating

    Rest for 5 minutes so the coating hydrates slightly and grips the tofu.

  5. Cooking: heat the pan

    Heat 26–39 g avocado oil in a wide frying pan over medium-high heat. Add the tofu in one layer with plenty of space; work in batches if needed.

  6. Fry until deeply golden

    Leave the tofu completely alone for 2–3 minutes before flipping. Continue until deeply golden on most sides, roughly 10–14 minutes total. Let the crust release naturally before turning.

  7. Cooking: steam finish

    Reduce the heat to medium or medium-low. Add 13–26 g water reserved for the steam finish and immediately cover. Keep covered for 30–45 seconds.

  8. Re-crisp

    Uncover, return to medium-high heat and cook until all moisture has gone and the crust has re-crisped, about 30–60 seconds.

  9. Sticky Garlic–Soy Glaze

    While the tofu cooks, combine the sauce soy sauce, rice vinegar (or lime juice), honey (or maple syrup), 13 g sauce water, sesame oil and freshly grated garlic in a small saucepan. Simmer for 30–60 seconds. For an especially glossy, clingy glaze, mix the optional 2.6 g cornstarch with its separate 13 g cold water, stir into the sauce and cook for another 10–15 seconds. Remove from heat.

  10. Glaze off heat and serve

    Turn off the heat under the crisp tofu. Toss gently with just enough glaze to coat, or drizzle after plating for maximum crunch. Serve immediately.

Technique and variation notes

One 350 g block per recipe. Pan-frying gives the best crust: dry → tacky pre-coat → starch → rest → hard fry → brief steam → re-crisp → sauce off heat. Keep steam water, sauce water and optional slurry water separate. Gochugaru 2 g and ground ginger 0.5 g are suggested starting amounts, not previously specified tested quantities. Pairs especially well with the sticky garlic–soy glaze.

Start Cooking