Korean Fried Tofu

Korean Fried Tofu

This is an incredible way to do tofu. It’s sweet, tangy, sticky, slightly spicy and unbelievably delicious. Perfect with rice or noodles. If there is any tofu recipe that you make of mine, make sure it’s this one. You’ll love it.


  • 280g tofu, extra firm
  • 2 tbsp cornflour
  • 1 tbsp sunflower oil
For the sauce:
  • 1 tbsp sesame oil
  • 2 tsp ginger, finely chopped,
  • 2 garlic cloves, minced
  • 2 tbsp soy sauce
  • 2 tbsp coconut sugar
  • 2 tbsp agave syrup
  • 1 tsp rice vinegar
  • 1 tbsp tomato paste
  • 1 tbsp gochujang paste


  1. Cut the tofu into equal sized cubes, then toss the tofu in a bowl and coat evenly with corn flour.

  2. In a frying pan with 1 tbsp sunflower oil, cook the tofu over medium-high heat for about 5 min until the edges are crispy and light golden brown in colour. Once cooked, remove from the pan and set aside in a bowl.

  3. In the same pan over low-medium heat, add the sesame oil and lightly cook the chopped ginger and minced garlic for a minute.

  4. Add in the rest of the ingredients for the sauce. Stir until well combined and a syrup like consistency.

  5. Mix in the tofu and incorporate evenly.

  6. Garnish with spring onion and sesame seeds if desired. Serve with cooked rice or noodles for a complete meal or enjoy on it's own as a side dish.


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