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Export 7 ingredients for grocery delivery
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