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

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 2 -4


  • 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


  • 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!


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)