This Man's Cook Tofu Gwangjeong
A dish featuring firm tofu with a chewy exterior from potato starch and a moist interior, combined with chewy rice cake and stir-fried in a spicy-sweet sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- If the tofu pieces are too large, the seasoning won’t penetrate the center properly—aim for about 2cm cubes.
- When coating tofu with potato starch, keep enough space between pieces while cooking to prevent sticking before they turn golden.
- Replacing some of the water in the sauce with mirin enhances shine and gives a smoother sweetness, boosting the savory depth of the seasoning.
Recommended for
- Those seeking a lighter, clean, and satisfying vegetarian version of gwangjeong compared to meat-based versions.
- People who want to serve a single dish that satisfies both kids’ side dishes and adults’ late-night snacks with a sweet-savory flavor.
- Home cooks looking to use up leftover tofu and rice cakes lingering in the fridge in a delicious way.
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