Crispy Salted Tofu with Spicy Pepper Sauce (aka: CRISPY SPICY TOFU OF AWESOMENESS)
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
Instructions
- In a small bowl mix together the soy sauce and the gochugaru, set aside.
- 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).
- In a small bowl toss together the tofu, the salt and pepper, and the cornstarch, coating the tofu well.
- 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.
- 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
- Once all the sides are done remove the tofu to a plate lined with paper towel to soak up the excess oil.
- 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.
- Place the tofu on your serving plate, and drizzle the top with your soy sauce mixture and sprinkle with some chopped green onion.
- 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)