This spicy and Sweet Crunchy Tofu aka General Tofu is an underrated dish but a deliciously addicting way to enjoy tofu!
Whenever I post recipes that use tofu, many people do not like this ingredient. But this is for my vegetarians and vegans out there, I know tofu is one of the best sources of protein you can have. I may get mixed responses to this, but if you donβt like tofu, maybe this will change your mind.
Tofu in itself is a bit bland, but honestly, that is its advantage since it can be a great vessel to any sauce. If you have a tasty sauce, then you have a tasty tofu! Itβs a plus if the tofu is crunchy!
This is exactly what General Cho Tofu is! I call it General Cho Tofu because it is inspired by my General Cho Chicken recipe, but at the same time, itβs similar to Dubu Gangjeong or Crunchy Tofu coated in a spicy and sweet gochujang sauceβa delicious Korean banchan!
Ingredients for Spicy and Sweet Crunchy Tofu
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Firm Tofu
For this recipe, firm tofu is a must because you need it to hold its shape as you fry and mix it with the sauce. A softer tofu will easily crumble.
Potato Starch
Potato Starch is an essential ingredient so that you can fry the tofu until crispy while maintaining a soft and juicy interior. It also helps keep the tofu from sticking to each other. You only need to season this with salt and pepper.
Spicy and Sweet Gochujang Sauce
- Gochujang – The main ingredient of the sauce. This is a unique Korean condiment and there is no substitution for this. It will be the spicy and umami element of the sauce.
- Ketchup – For the acidity which balances the strong flavors from the other ingredients. You wonβt even taste it!
- Soy Sauce – For additional umami.
- Garlic – For spice and freshness.
- Sugar and Corn Syrup – For the sweetness that will also bring balance to the other ingredients. Additionally, it will help make the sauce stick to the tofu.
- Sesame Seeds – For garnish.
How to Make Spicy and Sweet Crunchy Tofu?
Right out of the packaging, drain and pat dry the tofu. Excess moisture needs to be removed so it can crisp up properly.
Slice the tofu into 1.5×1.5×1.5 inch cubes, then coat them with potato starch that has been seasoned with salt and pepper. Ensure that it is sliced not too small otherwise, it might also crumble.
In your pan, heat oil enough for shallow frying. Once the oil is heated to 350F, gently place the tofu to fry. Once you see the batter crisping up, separate it from one another so it doesnβt stick.
NOTE: Ensure that the oil is well heated up so you can do just a quick fry. Tofu is actually edible right out of the packaging, so you donβt need to cook for long. At this point, the tofu should be light and crispy on the outside and juicy on the inside.
Fry these for 2-3 minutes, flipping to cook every side. Once nicely golden brown, remove from the pan and drain excess oil with a strainer or wire rack.
In a separate bowl, combine gochujang, ketchup, soy sauce, garlic, sugar, and corn syrup. In a pan on medium heat, put half of the sauce and cook until the sugar has dissolved and everything is well combined.
Once boiling, add the fried tofu and quickly toss for 15-20 seconds to coat every piece while maintaining its crispiness. Finish with sesame seeds, plate, serve, and enjoy!
Serving General Cho Tofu
This dish can be served with rice along with other banchan like kimchi, cucumber, radish, beansprouts, or broccoli. It can easily be a tasty replacement for meat, and Iβm sure your family will enjoy this!
I donβt recommend leftovers since these wonβt be crispy when reheatedβbut with how addicting this is, Iβm sure you wonβt have any!
Other vegetarian dishes you might like:
- Sweet and Sour Seaweed Salad
- Soy Braised Burdock Root
- Eggplant with Spicy Sauce
- Spicy Enoki Mushrooms
- Soy Garlic Mushrooms
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Spicy and Sweet Crunchy Tofu (General Cho Tofu)
Ingredients
- 2 pcs Square Blocks of Firm Tofu
- 1 cup Potato Starch
- Salt and Pepper To taste
- 2 tbsp Gochujang
- 4 tbsp Ketchup
- 1 tbsp Soy Sauce
- 1 tbsp Garlic
- 2 tbsp Sugar
- 4 tbsp Corn Syrup (Sub with sugar)
- Sesame Seeds For garnish
- Canola or Vegetable Oil For frying
Instructions
- Remove the tofu from the packaging, drain, and pat it dry.
- Slice the tofu into cubes so it becomes 1.5×1.5×1.5 inches. To do this, slice it flat across the whole cube, then into 4βs horizontally and vertically to make it even. Set it aside.
- Season the potato starch with salt and pepper, then coat the tofu with it. Coat it well so it gets nice and crispy on all sides.
- In a bowl, combine gochujang, ketchup, soy sauce, garlic, sugar, and corn syrup. Mix well and set aside.
- In a pan on high heat, add oil about 1/2 an inch or enough to do a shallow fry.
- Once the oil is heated to 350F, fry the tofu for 2-3 minutes, or until the coating is light brown. Make sure to flip to cook all sides evenly.
- After frying, let the excess oil drain through a strainer or wire rack to maintain its crispiness.
- In a separate pan on medium heat, add half of the sauce and allow it to cook until the sugar has dissolved and it is well combined.
- Mix the fried tofu in the sauce just for about 15-20 seconds to retain its crisp, then finish with some sesame seeds.
- Taste and add more sauce as needed, plate, serve, and enjoy!
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