The Korean Vegan's Spicy & Crunchy Garlic Tofu (Kkanpoong Tofu) Recipe

yumyum!

The recipe on the website wasn't coming up so I more or less winged this. I should have fried the tofu for a little longer, but it was still tasty. I also recommend making more sauce.

This was really good! Added sugar and some Sweet chili sauce instead of molasses. And substituted go-chu-jang because it was what I had.

I changed recipe a little bit for my preferences, but anyway definitely would make it again!😍

A bit less oil for frying. and adding sriracha to the sauce is a great idea for a bit more spice.

I was very skeptical of this because it looked way too oily and the sauce was not thickening how I wanted it too. I added some gochujang and extra corn starch and it still looked just repulsively oily, but much to my surprise it was very tasty. Would make again, but would definitely use way less oil than the recipe calls for.

This was SO delicious! I used Tapioca starch instead of potato, which made these babies even stickier, but it still worked. I will probably try wheat starch in the future.