Sweet, Spicy and Crunchy Korean Tofu

Step 1

1 Cut the tofu into 1-inch dice and put the pieces in a zip-top bag

Step 2

2 Add the potato starch, seal the bag and gently turn the bag over until the tofu is well coated

Step 3

3 Remove each piece from the bag individually (to keep them from sticking together) and transfer to a large plate lined with plastic wrap, parchment paper or a silicone baking mat, leaving space between the pieces

Step 4

4 Set a cooling rack over a large rimmed baking sheet

Step 5

5 In a large, deep skillet or Dutch oven over medium-high heat, heat the oil to 340 degrees

Step 6

6 Carefully add the tofu pieces, one at a time, making sure they don’t touch

Step 7

7 (Work in batches if necessary

Step 8

8 ) Reduce the heat to medium

Step 9

9 Fry the tofu, using a long fork or slotted spoon to nudge the pieces apart if they start to touch (the potato starch is very sticky) and carefully turning the pieces as needed, until they are very lightly browned all over, 8 to 10 minutes

Step 10

10 Using a slotted spoon, transfer the pieces to the cooling rack, keeping them from touching

Step 11

11 Let the tofu cool for at least a few minutes while you make the sauce

Step 12

12 In another large skillet (preferably nonstick) set over medium-high heat, combine the ketchup, rice syrup and gochujang

Step 13

13 Cook, stirring, until the sauce bubbles, 1 to 2 minutes

Step 14

14 Turn off the heat

Step 15

15 Return the heat under the frying pot to medium-high, and heat until the oil reaches 350 degrees

Step 16

16 Add all the fried tofu pieces; you don’t need to worry about them touching this time

Step 17

17 Fry the tofu, turning the pieces with a slotted spoon until they are golden brown and crunchy all over, 4 to 5 minutes

Step 18

18 Using the same slotted spoon, transfer the tofu to the cooling rack

Step 19

19 Reheat the sauce over medium-high heat until bubbling

Step 20

20 Add the hot fried tofu and gently toss to coat

Step 21

21 Transfer to a serving plate, sprinkle with the pumpkin seeds, and serve hot, with rice