Spicy & Crunchy Garlic Tofu (Kkanpoong Tofu)

Replaced gochugaru with gochujang, left out Mirin. Very good

I don't have all the ingredients but it is definitely amazing. Frying Tofu takes time you have to be patient to turn them one by one.

We liked it, less spicy than we expected, but good. We'll make it again.

Wish there was more sauce for the noodles I added but other than that it was solid

I did the gochujang-gochugaru swap and baked my tofu, did everything else as in the recipe. It was delicious! I'll definitely make this again.

Delicious, I did double the sauce, which I'm glad I did

It was beautiful very hot

Will definitely be making this regularly, I might try air frying it in future to make it a bit healthier

Would lesson salt on tofu and amount of sweetener used

Delicious stirfry - definitely had more veggies than I had sauce 😅 Highly recommend!

Altered the recipe slightly. I baked the tofu in the oven instead of frying in a pan. I used jalapeno peppers rather than Korean chili peppers, and I didn't have gochugaru, so substituted with half chili pepper and half paprika, with a sprinkling of cayenne pepper. Portion size is average. I doubled and would feed 4, but no leftovers. Flavour was fabulous and will definitely make again!!

I added some bell peppers and carrots. Instead of maple syrup, I used honey. It was delicious!

SO YUM YUM YUMMMM I will not lie I only followed the instructions for the sauce and tofu but freestyled the veggies (1 jalapeño and some the duced red onion) 10/10. Since they won't be as crunchy later, I'm eating all of this for lunch with rice on the side.

This was excellent and flavorful but would definitely reduce the amount of salt next time. Used only one instead of two chiles.

DOUBLE or even triple the sauce is needed, it has become a go-to at home, very good dish

So good! Very spicy

This was the first time we ever made tofu and it turned out amazing. We will definitely be trying this one again. Be careful though, it is very spicy and for those with sensitive tastebuds and stomachs it can be too much.

I put chilli powder into the sauce for an extra kick.

Air fried the tofu and sautéed vegetables in vegetable broth to be as oil free as possible. Doubled the sauce because it is GOOD!! Definitely make again.

This was amazing. Double the sauce for sure. Only enough for two.

It came out a little bit too dry, +1 for doubling the sauce

This was good but a bit dry. I’d recommend doubling the sauce. Also I fried my tofu with corn starch and used the air fryer. I’m sure drying in oil would have been better. The flavor was good though!

Very pleased with how the tofu turned out. Made it too spicy because I just went and added whatever I felt like.... Would recommend to maintain the spices but double or triple the rest of the sauce ingredients in order to not only coat the tofu but create an actual sauce as well.

Very tasty dish, really loved the crispy tofu.

fave tofu dish! so crispy

Add salt. Check first

Should add something additional like cauliflower

Only used half the gochugaru and it wasn't overly spicy at all, will use all next time! If you're expecting sauce with it you'll be disappointed, we did tofu for 2 and sauce for 4 and there wasn't any sauce for coating rice etc. Really lovely though!

Make more sauce, I cooked it all off trying to cook it down. Tastes really good, though!

I simplified it without using the corn starch and by eyeballing the sauce.

Everyone liked this and it was easy to make. I would increase tofu to 3/4 inch because it would fry faster. My tofu all stuck together. High heat necessary to get it crispy. I cut the spicy to 1/2 tablespoon and that was sufficient for my whims eater

This is super good, and fairly simple. We had it with jasmine rice, but it might be good with rice noodles, or maybe even in lettuce wraps for those watching calories.