MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kkanpoong Tofu (Spicy & Crunchy Garlic Tofu)
Categories: Korean, Tofu, Vegetarian
Yield: 2 Servings

16 oz Extra firm tofu; pressed and
- chopped into 1/2" chunks
1 ts Salt
2 tb Potato starch; +1 ts
7 cl Garlic; minced
1/4 Red onion; diced
2 Korean green chilis; sliced
- -OR-
2 Jalapenos; de-seeded; sliced
2 Whole scallions; white parts
- chopped; green parts
- sliced on a bias
1 tb Gochagaru
1 1/2 tb Soy sauce
1 tb White wine vinegar
2 tb Maple syrup
1/2 tb Mirin (optional)
4 tb Vegetable oil; +1 tb,
- divided
1/8 c Dried red chilis (optional)
1/2 tb Sesame oil
1 tb Toasted sesame seeds

To a large bowl, add a pinch of salt and 2 tb of potato starch to tofu
chunks. Gently toss the tofu to make sure they are all evenly coated.
Set aside.

Prep your vegetables by mincing the garlic, dicing the onion, slicing
the Korean chilis, and chopping up the scallions.

Prepare the sauce by mixing together gochugaru, soy sauce, white wine
vinegar, maple syrup, mirin, and 1 ts of potato starch. Set aside.

To a very large non-stick pan, add 4 tb of vegetable oil over high
heat. When oil is very hot, add coated tofu chunks in one
layer,making sure they are not touching each other. If they touch,
they will stick to one another.

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

When all of the tofu has been fried, in the same pan, add 1 tb of
oil. Then add the garlic, onions, chilis, and scallions and saute the
vegetables until the garlic starts to brown.

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

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

Garnish the tofu with 1/2 tb of sesame oil and 1 tb of toasted sesame
seeds. Serve immediately.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/spicy-crunchy-garlic-tofu-kkampoong-tofu/>

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