Kkanpung Tofu (Spicy-Sweet Fried Tofu) recipe - ingredients, nutrition and when to eat it
Kkanpung tofu is coated in starch, fried until crisp, and tossed in a tangy, spicy-sweet kkanpung sauce.
Kkanpung tofu is coated in starch, fried until crisp, and tossed in a tangy, spicy-sweet kkanpung sauce. It is crisp on the outside and tender inside, making it a satisfying lunch or dinner.
Chinese · 25 minutes to cook
Nutrition (per 341g serving): 449.8 kcal · protein 19.7g · carbohydrate 37.5g · fat 24.9g · sodium 833.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the tofu thoroughly dry so the starch coating stays on and fries up crisp.
Tips: The vinegar aroma weakens if the sauce simmers too long, so boil it briefly just before adding the tofu.
Tips: Eat the tofu right after tossing it with the sauce for the best crisp-outside, tender-inside texture.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Tofu — 200 g
- Cornstarch — 3 Tbsp
- Cooking oil — 2 tsp
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 2 pc
- Cheongyang chili pepper — 1 pc
- Dried chili pepper — 1 pc
- Soy sauce — 2 tsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Chili oil — 1 tsp
- Water — 1 Tbsp
- Toasted sesame seeds — 1 tsp