Kkanpoong Tofu, or Spicy & Crunchy Garlic Tofu, is a mouthwatering vegan twist on a beloved Korean-Chinese dish called Kkanpoonggi (spicy garlic fried chicken). This recipe highlights the perfect balance of textures and flavors—crispy tofu bites coated in a sticky, spicy, and garlicky sauce that’s bold, aromatic, and utterly addictive. It’s a dish that satisfies your cravings for something savory, spicy, and indulgent while being plant-based.
The Heart of Kkanpoong Tofu
The secret to this dish lies in the tofu’s transformation. When prepared correctly, tofu becomes an incredibly versatile ingredient, soaking up the vibrant sauce while maintaining its crispy outer layer. Double-frying the tofu ensures a crunch that withstands the sauce, creating a contrast that’s impossible to resist. This crispy texture is complemented by the rich, glossy sauce bursting with garlic, chili peppers, and tangy vinegar notes, making every bite unforgettable.
Why This Recipe Stands Out
What makes Kkanpoong Tofu so special is its ability to deliver bold flavors without heavy ingredients. The heat from the chilies is perfectly balanced by a slight sweetness and a tangy kick, while the garlic adds depth and fragrance. It’s an ideal dish for entertaining or as a centerpiece for a weeknight dinner when you want something quick, flavorful, and satisfying.
Perfect Pairings
Kkanpoong Tofu pairs beautifully with a bowl of steamed rice or noodles, allowing you to savor the sauce’s intensity. It’s also a fantastic option for serving alongside lighter banchan (side dishes) like pickled radish or a fresh cucumber salad to cool down the heat.
Who Will Love This Recipe?
Whether you’re a tofu skeptic or a tofu enthusiast, this recipe will convert you. Its addictive flavor profile and satisfying texture make it a hit with vegans and non-vegans alike. It’s ideal for those who love exploring global cuisines and aren’t afraid to turn up the heat in their cooking.
A Cooking Experience Worth Sharing
Preparing Kkanpoong Tofu isn’t just about the end result—it’s an experience that celebrates the art of balancing flavors and textures. From the sizzling tofu in the pan to the aroma of garlic and chilies hitting the hot oil, every step is a sensory delight.
Bring the vibrant flavors of Korean-Chinese cuisine to your table with Kkanpoong Tofu. It’s a dish that impresses with its simplicity yet delivers restaurant-quality satisfaction right at home.
Spicy & Crunchy Garlic Tofu (Kkanpoong Tofu)
- 1 16 ounce block extra firm tofu pressed and chopped into 1/2 inch bite sized chunks
- 1 teaspoon salt
- 2 Tablespoons potato starch plus 1 extra teaspoon
- 7 cloves garlic minced
- 1/4 red onion diced
- 2 Korean green chilis, sliced can sub seeded jalapenos
- 2 whole scallions white parts chopped, green parts sliced on a bias
- 1 Tablespoon gochagaru
- 1-1 1/2 Tablespoon soy sauce
- 1 Tablespoon white wine vinegar
- 2 Tablespoons maple syrup
- 1/2 Tablespoon mirin can leave out if you don't have any
- 4+1 Tablespoons vegetable oil
- 1/8 cup dried red chilis can leave out if you don't have any
- 1/2 Tablespoon sesame oil
- 1 Tablespoon toasted sesame seeds
To a large bowl, add a pinch of salt and 2 tablespoons 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 teaspoon of potato starch. Set aside.
To a very large non-stick pan, add 4 tablespoons 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 tablespoon 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 ½ tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds. Serve immediately.
.png)
