Korean Inspired Chilli Tofu
If you love a bit of heat kick in your food, this Korean-inspired chilli sesame tofu is a must-try recipe. These crispy tofu bites are bursting with flavour.
Asian-inspired cuisine has always had a special place in my heart. I used to be a regular at Asian restaurants before going vegan, but unfortunately, not many of them offer vegan options. That's why I often try to find ways to recreate my old favourite dishes.
We love spicy food in my family. I've been a special fan of Korean cuisine for a while and wanted to try to make something Korean-inspired. I bought a tub of Gochujang from Tesco a while ago, and I saw Gochugaro at the Borough market the other day, and I knew I had to try to make something out of it. And of course I had to use tofu.
What is Tofu?
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and pressing the resulting curds into solid white blocks of varying softness. It can be silken, soft, firm or extra firm.
Tofu is subtle in flavour, so it can easily be used in various savoury and sweet dishes. Because it absorbs flavours well, it's often seasoned or marinated to suit the dish. Tofu has been a traditional component of East Asian and Southeast Asian cuisines consumed in China for over 2,000 years.
Tofu is low in calories, contains a relatively large amount of protein, high in iron and is low in carbohydrates. Therefore, it is a great choice for a high protein- low carb option.
For this quick and easy crispy tofu recipe, we used extra firm tofu.
This Korean-Inspired Chilli Sesame Tofu is:
Dietary restriction friendly - this recipe is vegan/vegetarian, can easily be made gluten-free and sugar-free, and with adjustments, it's possible to make it low-carb
Easily made gluten-free - just replace the plain flour with more cornstarch
Delicious - The crispy crunchy tofu nuggets will make your heart sing
Spicy - This dish is spicy but not painfully spicy
What you'll need to make the Chilli Sesame Tofu:
Tofu - as the source of protein for the dish
Oil - for frying the tofu
Spring onions - for flavour and garnish
Spices - chilli, garlic granules, salt, Gochujang, Gochugaro, black pepper
Condiments - white wine vinegar, soy sauce, ketchup, agave syrup
Starches - plain flour and cornstarch
Water - for the sauce and coating
Seeds and nuts - sesame seeds
If you love a bit of heat kick in your food, this Korean-inspired chilli sesame tofu is a must-try recipe. These crispy tofu bites are bursting with flavour.
- 450 grams Tofu
- 3 oil for frying
- 2 spring onions
- 1 teaspoon chilli powder
- 1 teaspoon garlic granules
- 1 teaspoon salt
- 1 teaspoon Gochujang (Korean hot red pepper paste)
- 3 tablespoons corn starch
- 3 tablespoons plain flour
- 6 tablespoons corn starch
- 6 tablespoons plain flour
- ¼ teaspoons black pepper
- 4-6 tablespoons water
- 4 tablespoons vegetable oil
- 1-2 finely chopped garlic cloves
- 2 tablespoons Gochugaro (Korean chilli flakes)
- 6 tablespoons sesame seeds
- 2 teaspoons white wine vinegar
- 2 teaspoons soy sauce
- 4 tablespoons ketchup
- 3 tablespoons agave syrup (or any other syrup)
- 1-2 teaspoon Gochujang (Korean hot red pepper paste)
- ½ cups water
- 1 teaspoon corn starch
Start by prepping all your ingredients.
Rinse and drain the tofu and tear into bite-size pieces.
In a bowl mix together 3 tbsp flour, 3 tbsp corn starch, 1 tsp chili powder, 1 garlic granules, 1 tsp salt, and 1 tsp gochujang. Mix until you don't have any lumps in the mix.
Coat the tofu and set aside.
Prepare the second coating by adding 6 tbsp flour, 6 tbsp corn starch, 1 tsp black pepper, and 4-6 tbsp water and mix well. Add more water if needed.
You want the coating to be thick enough to coat the tofu but not too runny so it won't slide off when you put it in the pan.
Coat the tofu in the second coating.
Fry the tofu on medium heat until golden. I like to put my tofu bites in the oven to keep them warm and so that the tofu keeps on cooking on the inside. Set the heat to 150°C while you are frying and then put the tofu in the oven as soon as possible.
Combine the ketchup, vinegar, agave syrup, soy sauce, gochujang, and gochugaro in a small bowl. Heat the 1-2 garlic cloves in 4 tbsp of oil on medium-low heat. Pour the wet ingredients into the oil and heat through.
Add the sesame seeds and the corn starch slurry to the pot
Let the sauce simmer until thickened.
In a pan add the tofu bites, the sauce, and sliced spring onions and stirfry until everything is well combined.
Serve with rice, fresh spring onions, and fresh chili.