Spicy & Crunchy Garlic Tofu

🥘 Ingredients

• extra firm tofu 450 g
• salt 1 tsp
• potato starch 2 tbsp
• garlic 7 cloves
• red onion ¼
• Korean green chilis 2
• scallions 2
• gochugaru 1 tbsp
• soy sauce 1 ½ tbsp
• white wine vinegar 1 tbsp
• maple syrup 2 tbsp
• mirin ½ tbsp
• potato starch 1 tsp
• vegetable oil 4 tbsp
• vegetable oil 1 tbsp
• sesame oil ½ tbsp
• toasted sesame seeds 1 tbsp
• dried red chilis 2 tbsp

1. 1

   Add extra firm tofu , salt , and potato starch to a large bowl . Gently toss the tofu to make sure they are all evenly coated. Set aside.
2. 2

   Prep vegetables by mincing garlic , dicing red onion , slicing Korean green chilis , and chopping scallions .
3. 3

   Prepare sauce by mixing gochugaru , soy sauce , white wine vinegar , maple syrup , mirin , and potato starch in a bowl. Set aside.
4. 4

   Add vegetable oil to a very large non-stick pan over high heat. When oil is very hot, add coated tofu chunks in one layer, making sure they are not touching each other.
5. 5

   Cook the tofu and flip them one by one, until they are brown on all sides for about 7 minutes . Remove the tofu chunks from the pan and set them aside on a cooling rack to drain excess oil. Repeat with remaining tofu.
6. 6

   In the same pan, add vegetable oil . Add the garlic, onions, chilis, and scallions and sauté until the garlic starts to brown.
7. 7

   Reduce heat to medium-high and add the sauce, stirring with a wooden spoon until it reduces down into a thick sauce for about 30 seconds . Turn off heat.
8. 8

   Gently add back the fried tofu and stir everything together, so that the tofu chunks are evenly coated in sauce.
9. 9

   Garnish with sesame oil , toasted sesame seeds , and dried red chilis . Serve immediately.