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

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

Serve this fiery, garlicky, crunchy tofu with plenty of rice because it is sensationally spicy.

Updated at: Fri, 17 Jan 2025 11:03:04 GMT

Nutrition balance score

Good

Glycemic Index

44

Low

Nutrition per serving

Calories1441.6 kcal (72%)

Total Fat105.2 g (150%)

Carbs75.5 g (29%)

Sugars32.3 g (36%)

Protein54.3 g (109%)

Sodium3301.6 mg (165%)

Fiber12.1 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 teaspoonsalt

2 tablespoonspotato starch

plus 1 teaspoon

1 x 16 ounceextra firm tofu

block, pressed and chopped into 1/2-inch bite sized chunks

0.25red onion

Korean, sliced, can sub seeded jalapeños

whole, white parts chopped, green parts sliced on a bias

1 tablespoongochugaru

1 tablespoonssoy sauce

1 tablespoonwhite wine vinegar

2 tablespoonsmaple syrup

½ tablespoonmirin

5 tablespoonsvegetable oil

⅛ cupdried red chiles

½ tablespoonsesame oil

1 tablespoontoasted sesame seeds

Instructions

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Notes

13 liked

0 disliked

Delicious

Go-to

Spicy

Crispy

Easy

Courtney A.· 4 months ago

Under 30 minutes

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.

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.

Ewa· 10 months ago

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

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

Tristan Walker· last year

Makes leftovers

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

Cara Chenaille· 2 years ago

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.

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.

N· 2 years ago

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.

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.