Kkanpoong Tofu

Ingredients

• Extra-Firm Tofu (16 oz), pressed, bite-size cubes1 container
• Potato Starch½ cup
• Salt1 tsp
• Black Pepper½ tsp
• Onion Powder1 tsp
• Garlic Powder1 tsp
• Vegetable Oil, for fryinggenerous

• Brown Rice Syrup¼ cup
• Water2 tbsp
• Soy Sauce1½ tbsp
• Rice Vinegar1 tsp
• Potato Starch1 tbsp
• Gochugaru½ tsp
• Black Pepper1 tsp

• Extra-Virgin Olive Oil1 tbsp
• Red Onion, diced½ cup
• Garlic, minced7 cloves
• Carrot, finely diced1
• Dried Szechuan Red Chilies1 cup
• Scallions, chopped (garnish)2

Method

1. Coat the tofu. Mix together potato starch, salt, pepper, onion powder, and garlic powder in a large bowl. Add the pressed tofu cubes and toss until evenly coated on all sides.
2. Fry the tofu. Add enough vegetable oil to generously coat the surface of a large nonstick skillet over medium-high heat. When the oil shimmers, add tofu in a single layer — pieces must not touch. Fry in batches if needed. Cook 3 minutes until browned, flip, cook another 3 minutes. Transfer to a wire rack. For extra crispiness, fry all the tofu a second time for 30 seconds per side.
3. Make the sauce. In a small bowl, stir together brown rice syrup, water, soy sauce, rice vinegar, potato starch, gochugaru, and black pepper.
4. Cook the vegetables. In a large wok or skillet, heat olive oil over medium-high. Add red onion, garlic, carrot, and dried chilies. Sauté until onion begins to soften, about 3 minutes. Add the sauce mixture and stir until the sauce begins to thicken, about 1 minute.
5. Combine and serve. Remove from heat. Add the fried tofu to the sauce and gently stir so each piece is coated. Garnish with scallions. Do not return to the heat — the heat will make the tofu soggy.