Sweet and Sour Fried Tofu (Dubu Tangsu)

Simply Korean page 124;; If pork is not your thing but you still want to have tangsuyuk with Jjajangmyeon, then this is the best option for you. I'm not saying tofu is a perfect substitute. I'm just giving you another great option so you can perfectly optimize for your palate;; Claire says: "simple is the best. You don't need to deep fry meat here, and that is the reason I love this tofu tangsuyuk. Fyi, for the restaurant style taste, I always ask Aaron to add more sugar. But if you don't feel like adding it, that's okay."

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To a large, lidded container or resealable bag, add the tofu and 1/2 cup starch. Shake until the tofu is evenly coated with the starch

Step 2

In a large pan, heat the oil over medium heat. Once it gets nice and hot, add the tofu pieces and fry for 6 to 7 minutes, flipping every few minutes, until the tofu is golden brown and crispy on every side. (Work in batches if needed so you don't overcrowd the pan.) remove the tofu from the pan and set aside

Step 3

To make the sauce, in a separate large pan, add all of the sauce ingredients. Whisk together until thoroughly combined. Bring to a boil over medium-low heat

Step 4

While the sauce comes to a boil, prepare the slurry. In a small bowl, mix the remaining one tablespoon potato starch with one tablespoon water

Step 5

Once the sauce is boiling, add the bell pepper, onion, Carrot, and pineapple. Once it begins to bubble up again, add the slurry and stir for 1 minute or until the sauce is thickened.

Step 6

Place the fried tofu on a serving plate. Pour the sauce on top or serve the sauce on the side. Serve with Jjajangmyeon (page 168) or Jjamppong(page 171)