Gently pat dry 1 block of tofu and cut it into evenly sized bite-sized cubes (about the size of diced radish kimchi pieces).
Place 3 tablespoons of frying flour and the cut tofu into a clean plastic bag. Fill the bag with air, tie it tightly, and gently shake it up and down to coat the tofu evenly.
Pour enough vegetable oil into a pan to cover the bottom generously, heat it up, then add the flour-coated tofu pieces without overlapping them.
Fry the tofu while rolling it to cook all six sides until they are crispy and golden. Then drain the excess oil.
In a separate wide pan, combine 3 tablespoons ketchup, 1 tablespoon gochujang, 1 tablespoon soy sauce, 2 tablespoons oligodang syrup, and 1 tablespoon minced garlic. Stir well and bring to a boil over heat.
Once the sauce is bubbling, add the fried tofu, reduce the heat to low, and quickly toss until the tofu is evenly coated with the sauce.
Place warm rice in a bowl, top it generously with the tofu gangjeong, and finish by sprinkling chopped peanuts or mixed nuts over it.
Cut the tofu into cubes, put them in a plastic bag with frying flour, and shake gently to coat.
Fry the coated tofu in a generously oiled pan on all sides until crispy.
Mix the tofu into a sauce made by simmering ketchup, gochujang, oligodang syrup, etc., then serve over rice with nuts.
Cooking tips 💡
If the tofu surface is too wet, the frying flour may clump or the oil may splatter severely, so thoroughly pat dry the tofu with a kitchen towel before cutting.
To keep the coating crispy for longer, reduce the heat to very low or turn it off just before adding the tofu to the sauce pan, and toss quickly.
Ttukdak Hyung's Kkanpung Tofu Gwangjeong
Crispy-fried tofu tossed in a spicy-sweet kkanpung sauce made with ginger, chili peppers, and green onion.
35minNormalMeat & mains
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