Korean Popcorn Tofu
Korean Popcorn Tofu
Ingredients
For the Tofu
- 1 block firm tofu, pressed and cut into bite-sized cubes
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
For the Sauce
- 2 tablespoons gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon maple syrup
For Garnish
- as needed sesame seeds
- as needed green onions, chopped
Instructions
- 1
Take the block of firm tofu and press it thoroughly with a paper towel to remove any excess moisture. Once pressed, cut the tofu into small, bite-sized cubes.
⏱️ 3 min
- 2
In a bowl, combine the tofu cubes with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 tablespoon sesame oil. Toss the tofu until all pieces are evenly coated. Transfer the coated tofu to an air fryer basket.
⏱️ 2 min
- 3
Air fry the tofu at 180°C for 15 minutes, ensuring to flip the tofu halfway through the cooking time to achieve an even crispiness.
⏱️ 15 min•🌡️ 180
- 4
While the tofu is air frying, prepare the sauce. In a separate small bowl, combine 2 tablespoons gochujang, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 teaspoon minced garlic, 1 teaspoon minced ginger, and 1 tablespoon maple syrup. Mix all these ingredients thoroughly until the sauce is well combined and smooth.
⏱️ 5 min
- 5
Once the tofu is air-fried and crispy, heat a pan on the stove over medium heat. Pour the prepared sauce into the hot pan. Immediately add the air-fried crispy tofu pieces to the pan with the sauce. Toss the tofu vigorously until every piece is completely coated with the sticky sauce.
⏱️ 3 min
- 6
Transfer the Korean popcorn tofu to a serving dish. Garnish generously with sesame seeds and freshly chopped green onions. Serve immediately, optionally with a side of rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Popcorn Tofu
For the Tofu
- 1 block firm tofu, pressed and cut into bite-sized cubes
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
For the Sauce
- 2 tablespoons gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon maple syrup
For Garnish
- as needed sesame seeds
- as needed green onions, chopped
Instructions
- 1
Take the block of firm tofu and press it thoroughly with a paper towel to remove any excess moisture. Once pressed, cut the tofu into small, bite-sized cubes.
⏱️ 3 min - 2
In a bowl, combine the tofu cubes with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 tablespoon sesame oil. Toss the tofu until all pieces are evenly coated. Transfer the coated tofu to an air fryer basket.
⏱️ 2 min - 3
Air fry the tofu at 180°C for 15 minutes, ensuring to flip the tofu halfway through the cooking time to achieve an even crispiness.
⏱️ 15 min•🌡️ 180 - 4
While the tofu is air frying, prepare the sauce. In a separate small bowl, combine 2 tablespoons gochujang, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 teaspoon minced garlic, 1 teaspoon minced ginger, and 1 tablespoon maple syrup. Mix all these ingredients thoroughly until the sauce is well combined and smooth.
⏱️ 5 min - 5
Once the tofu is air-fried and crispy, heat a pan on the stove over medium heat. Pour the prepared sauce into the hot pan. Immediately add the air-fried crispy tofu pieces to the pan with the sauce. Toss the tofu vigorously until every piece is completely coated with the sticky sauce.
⏱️ 3 min - 6
Transfer the Korean popcorn tofu to a serving dish. Garnish generously with sesame seeds and freshly chopped green onions. Serve immediately, optionally with a side of rice.
⏱️ 2 min