The other day my daughter cooked a Korean dish called ‘Tteokbokki’. The sauce was too sweet for me, but I thought that the sauce would be good with ‘Agedashi Tofu’ (aka ‘Agedashidōfu’). I made a similar sauce that is much less sweet. The spicy & garlicky sauce is totally different from the traditional Japanese sauce and I enjoyed it.
500g ‘Momen’ Tofu *OR medium soft type
Potato Starch OR Corn Starch
Oil for frying
1 Spring Onion *finely chopped
Toasted Sesame Seeds
1/2 cup Chicken Stock *OR 1/2 cup Water & 1/2 teaspoon Asian Chicken Bouillon Powder
1 clove Garlic *grated
2 tablespoons Gochujang (Korean Spicy Miso) *alter the amount to suit your taste
2 tablespoons Soy Sauce
2 tablespoons Mirin
1 tablespoon Sugar
1/2 tablespoon Potato Starch OR Corn Starch
- Place Tofu on slightly tilted cutting board or plate with a flat-base dish or board as a weight on top, and set aside for 1/2 hour so that excess water would be removed. Cut into about 4-5cm size pieces.
- Place all the Sauce ingredients in a saucepan and mix well. Cook over medium heat, stirring frequently, until the sauce is thick.
- Heat Oil to 180℃. Coat Tofu with Potato Starch (OR Corn Starch), and fry until light golden and crispy. Drain on a rack or paper towel.
- Place fried Tofu on a serving plate, cover with hot sauce, sprinkle with finely chopped Spring Onion and Toasted Sesame Seeds, and serve hot.