* 1 block firm tofu * 2 tbsp potato starch (or cornstarch) * 2 tbsp soy sauce * 2 tbsp honey or sugar (use sugar for a fully vegan version) * Sesame seeds or chopped green onions for garnish
**Instruction**
1. **Press tofu gently to remove water from tofu -** Wrap the tofu block in a clean towel and place a heavy pan or book on top. Let it sit for **10–15 minutes** to remove excess moisture. 2. **Slice into cubes -** After pressing, cut the tofu into **bite-sized cubes**. Keep the pieces uniform so they cook evenly. About 1-inch cubes work well for this recipe. 3. **Coat in potato starch -** Lightly toss the tofu cubes in **potato starch or cornstarch** until evenly coated. This simple step is what transforms soft tofu into golden, crispy bites. * ***Tip:*** *Don’t skip the starch! It’s the secret to getting that delicious crunchy outside while the inside stays soft.* 4. **Fry until its color turn to golden color -** Heat a bit of oil in a non-stick pan over **medium heat**. Once the oil is hot, add the tofu cubes and cook until **golden and crispy on all sides**, turning occasionally. This usually takes about 7–10 minutes total. * Try not to move the tofu around too much early on—let each side develop a crust before flipping. 5. Glaze and serve
AuntieMRocks
Thank you for sharing, OP, this sounds delicious! It also sounds like a good chance to use up random veg before it goes over, because just about anything can go in a stir fry 😋
bogbodybutch
you could also use kecap manis instead of the soy sauce and sugar! I adore the stuff.
3 Comments
Full recipe link: [https://www.foodandspot.com/articles/recipes/korean/sweet-fried-tofu](https://www.foodandspot.com/articles/recipes/korean/sweet-fried-tofu)
**Ingredients**
* 1 block firm tofu
* 2 tbsp potato starch (or cornstarch)
* 2 tbsp soy sauce
* 2 tbsp honey or sugar (use sugar for a fully vegan version)
* Sesame seeds or chopped green onions for garnish
**Instruction**
1. **Press tofu gently to remove water from tofu -** Wrap the tofu block in a clean towel and place a heavy pan or book on top. Let it sit for **10–15 minutes** to remove excess moisture.
2. **Slice into cubes -** After pressing, cut the tofu into **bite-sized cubes**. Keep the pieces uniform so they cook evenly. About 1-inch cubes work well for this recipe.
3. **Coat in potato starch -** Lightly toss the tofu cubes in **potato starch or cornstarch** until evenly coated. This simple step is what transforms soft tofu into golden, crispy bites.
* ***Tip:*** *Don’t skip the starch! It’s the secret to getting that delicious crunchy outside while the inside stays soft.*
4. **Fry until its color turn to golden color -** Heat a bit of oil in a non-stick pan over **medium heat**. Once the oil is hot, add the tofu cubes and cook until **golden and crispy on all sides**, turning occasionally. This usually takes about 7–10 minutes total.
* Try not to move the tofu around too much early on—let each side develop a crust before flipping.
5. Glaze and serve
Thank you for sharing, OP, this sounds delicious! It also sounds like a good chance to use up random veg before it goes over, because just about anything can go in a stir fry 😋
you could also use kecap manis instead of the soy sauce and sugar! I adore the stuff.