Vegan Tofu Gangjeong

Prep time: 35 min

Cook time: 20 min

Servings: 4


  • 1 block extra firm tofu, pressed (can also use Seitan, cauliflower)

  • 1/2 cup potato or cornstarch

  • 1 tsp kosher salt

  • 1/2 tsp ground pepper


  • 1 tbsp gochuchang

  • 1 tsp garlic, minced or pressed

  • 1 tsp ginger, minced

  • 2 tbsp soy sauce

  • 1 tbsp brown/white sugar

  • 1 tbsp vegan honey (optional)

  • 2 tablespoons rice wine or mirin

  • 1 tbsp vinegar (or apple cider vinegar)

  • 1/2 cup peanuts (optional)

  • Oil for frying


Press the tofu until there is no more moisture. Cut the tofu into bite-sized pieces.

Add the cornstarch into a bowl and mix with salt and pepper.

When ready to fry set a deep pan with oil on medium-high. Coat each piece of tofu individually with the starch. Make sure

EVERY piece is well coated.

When the oil is hot, drop each piece one at a time. Fry them in batches. Do not overcrowd the pan. Cook until light golden brown, about 3 minutes. Remove and set them on a paper towel-lined plate. Once all the batches are fried, add everything into the pan and fry again until golden brown, about a minute or two. You can do the second fried together.

Now make the sauce: In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium-low, and simmer until it thickens slightly; about 3 to 4 minutes. Turn the heat off.

Add the tofu and stir well until all the pieces are evenly coated.

Remove from pan and plate. Top with the crushed peanuts or seeds, serve and enjoy.

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