Sweet and Sour Fried Tofu (Dubu Tangsu)

Name: Sweet and Sour Fried Tofu (Dubu Tangsu)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 18oz firm tofu, cut into 1 inch (2.5cm) cubes, patted dry; .5cup potato starch or corn starch; 1tbsp potato starch or corn starch; 3tbsp oil; 1 Tbsp water; .5 green bell pepper, cut into bite sized pieces; .25 yellow onion, cut into bite sized pieces; 1oz (30g) carrot, cut into bite sized pieces; 2 slices canned pineapple, cut into bite sized pieces; 1 cup water; 5.5 tbsp granulated sugar; 4tbsp white vinegar, or rice vinegar; 1tbsp soy sauce; .5tbsp oyster sauce

6 steps

Prep:15minCook:15min

Simply Korean page 124;; If pork is not your thing but you still want to have tangsuyuk with Jjajangmyeon, then this is the best option for you. I'm not saying tofu is a perfect substitute. I'm just giving you another great option so you can perfectly optimize for your palate;; Claire says: "simple is the best. You don't need to deep fry meat here, and that is the reason I love this tofu tangsuyuk. Fyi, for the restaurant style taste, I always ask Aaron to add more sugar. But if you don't feel like adding it, that's okay."

Updated at: Sat, 20 Jul 2024 15:28:59 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories519.9 kcal (26%)

Total Fat21.3 g (30%)

Carbs62.2 g (24%)

Sugars35.4 g (39%)

Protein21.6 g (43%)

Sodium458 mg (23%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

18 ozfirm tofu

cut into 1 inch, 2.5cm cubes, patted dry

½ cuppotato starch

or corn starch

1 Tbsppotato starch

or corn starch

3 Tbspoil

1 Tbspwater

0.5green bell pepper

cut into bite sized pieces

0.25yellow onion

cut into bite sized pieces

30gcarrot

cut into bite sized pieces

2 slicescanned pineapple

cut into bite sized pieces

Sauce

1 cupwater

5 ½ Tbspgranulated sugar

4 Tbspwhite vinegar

or rice vinegar

1 Tbspsoy sauce

½ Tbspoyster sauce

Instructions

Step 1

To a large, lidded container or resealable bag, add the tofu and 1/2 cup starch. Shake until the tofu is evenly coated with the starch

firm tofu18 oz

potato starch½ cup

Step 2

In a large pan, heat the oil over medium heat. Once it gets nice and hot, add the tofu pieces and fry for 6 to 7 minutes, flipping every few minutes, until the tofu is golden brown and crispy on every side. (Work in batches if needed so you don't overcrowd the pan.) remove the tofu from the pan and set aside

firm tofu18 oz

oil3 Tbsp

Step 3

To make the sauce, in a separate large pan, add all of the sauce ingredients. Whisk together until thoroughly combined. Bring to a boil over medium-low heat

water1 cup

granulated sugar5 ½ Tbsp

white vinegar4 Tbsp

soy sauce1 Tbsp

oyster sauce½ Tbsp

Step 4

While the sauce comes to a boil, prepare the slurry. In a small bowl, mix the remaining one tablespoon potato starch with one tablespoon water

potato starch1 Tbsp

water1 Tbsp

Step 5

Once the sauce is boiling, add the bell pepper, onion, Carrot, and pineapple. Once it begins to bubble up again, add the slurry and stir for 1 minute or until the sauce is thickened.

green bell pepper0.5

yellow onion0.25

carrot30g

canned pineapple2 slices

Step 6

Place the fried tofu on a serving plate. Pour the sauce on top or serve the sauce on the side. Serve with Jjajangmyeon (page 168) or Jjamppong(page 171)