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Crispy Salted Tofu with Spicy Pepper Sauce (aka: CRISPY SPICY TOFU OF AWESOMENESS)

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 -4
Ingredients Method Notes

Ingredients
  

  • 2 tbsp low sodium soy sauce or tamari * see note
  • 1 tbsp gochugaru or sub up to 1/4 tsp red pepper flakes or sriracha * see note
  • Oil for frying
  • 1 block firm or extra firm tofu cubed
  • 3 tbsp cornstarch
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Sea salt for sprinkling on the fried tofu
  • Green onion garnish chopped

Method
 

  1. In a small bowl mix together the soy sauce and the gochugaru, set aside.
  2. Heat a large pan over medium heat. Add enough oil to cover the bottom of the pan (about 1/4 cup, depending on the size of your pan).
  3. In a small bowl toss together the tofu, the salt and pepper, and the cornstarch, coating the tofu well.
  4. Once the pan has heated up, test to see if the oil is hot by placing one piece of tofu in the pan. If it sizzles, the pan is ready.
  5. Add all the tofu to the pan, spaced evenly. Cook for 2-3 minutes, until the one side is crispy. Turn all the pieces and cook for a couple more minutes. Turning every few minutes to ensure each side is golden and crispy, about 10 minutes
  6. Once all the sides are done remove the tofu to a plate lined with paper towel to soak up the excess oil.
  7. While the tofu is hot and still on the paper towel, sprinkle with some sea salt. The heat of the tofu will melt the salt crystals leaving you with a salty crispy crust on each tofu cube.
  8. Place the tofu on your serving plate, and drizzle the top with your soy sauce mixture and sprinkle with some chopped green onion.
  9. ENJOY!

Notes

If you don't have access to gochugaru, you can use less soy sauce and add a small pinch of red pepper flakes or a small squeeze of sriracha. (remember, this is supposed to be a dry dish - gochugaru thickens the soy sauce, so if you're omitting the gochugaru use far less soy sauce)