SWEET AND CRUNCH TOFU
- ± 400 g Tofu
- ¼ cup potato starch / Corn starch
- ± 2 cups oil for frying
- 1 tablespoon pumpkin seeds, optional
- Sauce:
- ¼ cup tomato sauce
- ¼ cup rice syrup
- 1 teaspoon Gochujang (Hot pepper paste)
Cut tofu into bite size pieces. Pat dry with kitchen towel.
Gently put the tofu pieces into a plastic bag and add the potato starch. Seal the bag and gently turn it over until tofu is well and evenly coated with starch.
Remove each piece from bag individually and transfer to a large cutting board lined with plastic wrap, leaving space between pieces.
Heat oil in skillet until it reaches ± 170°C.
Carefully add the tofu one at a time to the hot oil.
Turn the heat down to medium and let the tofu cook for about 3 minutes, until bottom turns light brown and surface is little crispy. Do not let pieces touch each other in oil.
Turn tofu with tongs, they should be firm enough not to break, fry another 3 min. occasionally turning until all sides is light brown and crispy.
Remove from skillet and set on wire mesh strainer set over bowl.
Sauce:
Combine all seasoning sauce ingredients in skillet.
Heat over medium high heat stirring for about 2 min. until bubbling.
Remove from heat and set skillet aside. We will reheat just before serving.
Reheat oil over medium high heat and fry all the tofu again for 4 min, rotating and turning them over with tongs until all sides are golden brown and crunchy.
Transfer tofu again to strainer to drain excess oil.
Reheat sauce again until bubbling. Add fried tofu and gently mix all together until they are well coated.
Transfer to serving dish and sprinkle pumpkin seeds over top.
Serve as side dish with rice or noodles.
Recipe posted by Frances Smith
Photo: Frances Smith
