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Korean Chili Tofu

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Author: Steina


  • 450 g Tofu
  • 3 cup Oil for frying
  • 2 Spring onions

First coating

  • 1 tsp Chili powder
  • 1 tsp Garlic granules
  • 1 tsp Salt
  • 1 tsp Gochujang (Korean hot red pepper paste)
  • 3 tbsp Corn starch
  • 3 tbsp Flour

Second coating

  • 6 tbsp Corn starch
  • 6 tbsp Flour
  • 1/4 tsp Black pepper
  • 4-6 tbsp water (plus more of needed)


  • 4 tbsp Oil
  • 1-2 finely chopped garlic cloves
  • 2 tsp Gochugaru ( Korean chili flakes)
  • 6 tbsp Sesame seeds
  • 2 tsp White vine vinegar
  • 2 tsp Soy sauce
  • 4 tbsp Ketchup
  • 3 tbsp Agave syrup
  • 1-2 tsp Gochujang (Korean hot red pepper paste)
  • 1/2 cup Water
  • 1 tsp Corn starch


  • Start by prepping all your ingredients.
    Photo of ingredients for the recipe
  • Rinse and drain the tofu and tear into bite-size pieces.
    Picture of tofu
  • In a bowl mix together 3 tbsp flour, 3 tbsp corn starch, 1 tsp chili powder, 1 garlic granules, 1 tsp salt, and 1 tsp gochujang. Mix until you don't have any lumps in the mix.
    Picture of flour, cornstarch, and spices
  • Coat the tofu and set aside.
    Picture of coated tofu
  • Prepare the second coating by adding 6 tbsp flour, 6 tbsp corn starch, 1 tsp black pepper, and 4-6 tbsp water and mix well. Add more water if needed.
    Picture of second coating, blending rest of flour, cornstarch and water together
  • You want the coating to be thick enough to coat the tofu but not too runny so it won't slide off when you put it in the pan.
  • Coat the tofu in the second coating.
    Picture of tofu being coated in second coating
  • Fry the tofu on medium heat until golden. I like to put my tofu bites in the oven to keep them warm and so that the tofu keeps on cooking on the inside. Set the heat to 150°C while you are frying and then put the tofu in the oven as soon as possible.
    Tofu frying in oil
  • Combine the ketchup, vinegar, agave syrup, soy sauce, gochujang, and gochugaro in a small bowl. Heat the 1-2 garlic cloves in 4 tbsp of oil on medium-low heat. Pour the wet ingredients into the oil and heat through.
  • Add the sesame seeds and the corn starch slurry to the pot
  • Allow the sauce to thicken.
  • In a pan add the tofu bites, the sauce, and sliced spring onions and stirfry until everything is well combined.
  • Serve with rice, fresh spring onions, and fresh chili.
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