Agedashi Tofu with Gochujang Sauce
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.
Agedashi Tofu with Gochujang Sauce
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.
Open in Cookpad AppSteps
- 1
Place Tofu on slightly tilted cutting board or plate, and place a flat-base dish or board with a weight on top. I use a saucepan with water in it as the weight. Then set aside for 1/2 hour so that excess water would be removed. Cut into about 4-5cm size pieces.
- 2
Place all the Sauce ingredients in a saucepan and mix well. Cook over medium heat, stirring frequently, until the sauce is thick.
- 3
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.
- 4
Place fried Tofu on a serving plate, cover with hot sauce, sprinkle with finely chopped Spring Onion and Toasted Sesame Seeds, and serve hot.
- 5
*Note: You might be interested in the traditional Japanese sauce recipe. Please see 'Agedashi Tofu'
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