Sweet & spicy tofu (dubu gangjeong) is a playful, crave-worthy Korean snack that transforms tofu into a crispy, sticky delight. “Dubu” means tofu, and “gangjeong” refers to a traditional Korean-style dish that’s crispy and coated in a flavorful glaze. In this recipe, golden-fried tofu cubes are tossed in a Korean-Chinese–inspired chili sauce that balances sweetness, heat, and umami—evoking the familiar flavors of Korean fried chicken.
By omitting or substituting oyster sauce in the glaze, you can make this recipe vegan-friendly while still enjoying all the crunch and rich taste. Each piece is coated in a sticky, sweet, and spicy glaze, while chopped nuts and raisins add extra texture and a playful, addictive kick.
Perfect as a snack, appetizer, late-night bite, or quick meal, this sweet & spicy tofu delights both kids and adults alike. It’s a guilt-free way to enjoy the bold, crispy, sweet, and spicy flavors of Korean-Chinese dubu gangjeong in your own kitchen.
Ingredients
Servings
2
Main Ingredients
- 17.6 oz (500 g) tofu, cubed
- ½ tsp (3 g) salt
- ¼ tsp (0.6 g) black pepper
- 5 Tbsp (60 g) potato starch
- 17.6 oz (500 g) tofu, cubed
- ½ tsp (3 g) salt
- ¼ tsp (0.6 g) black pepper
- 5 Tbsp (60 g) potato starch
Sauce / Seasoning
- 1 Tbsp (22 g) gochujang (chili paste)
- 2 Tbsp (30 g) ketchup
- 1 Tbsp (20 g) oyster sauce
- 2 Tbsp (30 ml) soy sauce
- 2 Tbsp (40 g) corn syrup
- 1 Tbsp (12 g) sugar
- 3 garlic cloves (12 g), minced
- 3 Tbsp (45 ml) water
- 1 Tbsp (22 g) gochujang (chili paste)
- 2 Tbsp (30 g) ketchup
- 1 Tbsp (20 g) oyster sauce
- 2 Tbsp (30 ml) soy sauce
- 2 Tbsp (40 g) corn syrup
- 1 Tbsp (12 g) sugar
- 3 garlic cloves (12 g), minced
- 3 Tbsp (45 ml) water
Toppings
- 1 Tbsp (6 g) chopped walnuts
- 1 Tbsp (6 g) chopped raisins
- 1 Tbsp (6 g) chopped walnuts
- 1 Tbsp (6 g) chopped raisins
Instructions
- Cut the tofu into bite-sized cubes, then pat dry with a paper towel or cheesecloth to remove excess moisture.
- Lightly season the tofu with salt and black pepper.
- Chop the walnuts and raisins for topping.
- In a small bowl, mix together gochujang, ketchup, oyster sauce, soy sauce, corn syrup, sugar, minced garlic, and water to make the chili sauce.
- Coat the seasoned tofu evenly with potato starch.
- Heat a generous amount of cooking oil in a pan over medium heat and fry the tofu cubes until all sides turn golden brown and crispy. Remove and drain on a rack or plate lined with paper towels.
- In the same pan or a deep wok, pour in the prepared chili sauce and bring it to a gentle boil.
- Add the fried tofu and toss evenly until each piece is coated with the sauce.
- Add the chopped walnuts and raisins, stir briefly to combine, then remove from heat.
- Transfer to a serving plate and enjoy while warm.
- Cut the tofu into bite-sized cubes, then pat dry with a paper towel or cheesecloth to remove excess moisture.
- Lightly season the tofu with salt and black pepper.
- Chop the walnuts and raisins for topping.
- In a small bowl, mix together gochujang, ketchup, oyster sauce, soy sauce, corn syrup, sugar, minced garlic, and water to make the chili sauce.
- Coat the seasoned tofu evenly with potato starch.
- Heat a generous amount of cooking oil in a pan over medium heat and fry the tofu cubes until all sides turn golden brown and crispy. Remove and drain on a rack or plate lined with paper towels.
- In the same pan or a deep wok, pour in the prepared chili sauce and bring it to a gentle boil.
- Add the fried tofu and toss evenly until each piece is coated with the sauce.
- Add the chopped walnuts and raisins, stir briefly to combine, then remove from heat.
- Transfer to a serving plate and enjoy while warm.
Watch and Follow Along
Watch How to Make Sweet & Spicy Tofu
- Check the video above for detailed step-by-step instructions with timestamps and captions.
- Check the video above for detailed step-by-step instructions with timestamps and captions.
Why You'll Love this Recipe
- Crispy, sticky, and seriously addictive – Lightly fried tofu develops a golden crust, then gets coated in a glossy sweet-and-spicy glaze that delivers crunch, chew, and bold flavor in every bite.
- Crispy, sticky, and seriously addictive – Lightly fried tofu develops a golden crust, then gets coated in a glossy sweet-and-spicy glaze that delivers crunch, chew, and bold flavor in every bite.
- All the flavor of Korean fried chicken—without the chicken – This dish captures the familiar sweet, spicy, and savory notes people love, but uses tofu for a lighter, more approachable option.
- All the flavor of Korean fried chicken—without the chicken – This dish captures the familiar sweet, spicy, and savory notes people love, but uses tofu for a lighter, more approachable option.
- A Korean–Chinese flavor crossover – The tofu is fried using a Chinese-style technique, then tossed in a Korean-style chili glaze, creating a balanced, crave-worthy fusion that feels familiar yet exciting.
- A Korean–Chinese flavor crossover – The tofu is fried using a Chinese-style technique, then tossed in a Korean-style chili glaze, creating a balanced, crave-worthy fusion that feels familiar yet exciting.
- Simple method, big payoff – Fry the tofu, simmer the sauce, and toss everything together. No complicated steps, no special equipment—just a straightforward, rewarding process.
- Simple method, big payoff – Fry the tofu, simmer the sauce, and toss everything together. No complicated steps, no special equipment—just a straightforward, rewarding process.
- Easy to adapt for plant-based diets – By omitting or substituting the oyster sauce, this dish becomes fully vegan while keeping its signature depth and richness.
- Easy to adapt for plant-based diets – By omitting or substituting the oyster sauce, this dish becomes fully vegan while keeping its signature depth and richness.
- Crowd-pleasing at any time of day – Serve it as a snack, appetizer, late-night bite, or quick meal. It’s one of those dishes both kids and adults reach for again and again.
- Crowd-pleasing at any time of day – Serve it as a snack, appetizer, late-night bite, or quick meal. It’s one of those dishes both kids and adults reach for again and again.
Ingredient Swaps & Substitutions
- Potato starch – If you don’t have potato starch, all-purpose flour works just fine for coating the tofu. The crust will be slightly softer, but still golden and satisfying.
- Potato starch – If you don’t have potato starch, all-purpose flour works just fine for coating the tofu. The crust will be slightly softer, but still golden and satisfying.
- Corn syrup – Honey, agave, or maple syrup are all great alternatives, offering a natural sweetness that balances the chili glaze beautifully.
- Corn syrup – Honey, agave, or maple syrup are all great alternatives, offering a natural sweetness that balances the chili glaze beautifully.
- Walnuts – Peanuts or almonds are equally delicious, or feel free to skip the nuts entirely if needed—the dish still delivers plenty of texture and flavor.
- Walnuts – Peanuts or almonds are equally delicious, or feel free to skip the nuts entirely if needed—the dish still delivers plenty of texture and flavor.
- Raisins – Dried cranberries add a similar pop of sweetness and chew, or simply leave them out for a more savory, nut-forward version.
- Raisins – Dried cranberries add a similar pop of sweetness and chew, or simply leave them out for a more savory, nut-forward version.
Tips & Tricks
1. Use fresh tofu when possible—but freezing is a smart backup
- Tofu has a short shelf life, so it’s best to cook it soon after purchase. If you need to wait more than a day or two, you can store it in the freezer for up to a week.
- Tofu is best cooked soon after purchase, but if you need to wait more than a day or two, freezing it for up to a week works surprisingly well and won’t hurt the final dish.
2. Freezing improves texture, not flavor—and that’s a good thing
- Freezing tofu creates a porous, sponge-like structure. Once thawed and fried, it turns noticeably chewier and crispier, which works especially well for chili-style, glazed tofu dishes. Many cooks freeze tofu on purpose to get this texture.
- Freezing tofu creates a porous, sponge-like structure. Once thawed and fried, it turns noticeably chewier and crispier, which works especially well for chili-style, glazed tofu dishes. Many cooks freeze tofu on purpose to get this texture.
3. Thaw slowly and expect water loss
- Always thaw frozen tofu in the refrigerator. As it defrosts, it will release moisture and shrink slightly—this is completely normal and actually helps the tofu fry up better later.
- Always thaw frozen tofu in the refrigerator. As it defrosts, it will release moisture and shrink slightly—this is completely normal and actually helps the tofu fry up better later.
4. Pan-fry to use less oil
- Shallow pan-frying uses less oil than deep-frying and gives you better control over browning. Gently roll the tofu so each side crisps evenly. If deep-frying, add the tofu in small batches to prevent sticking.
- Shallow pan-frying uses less oil than deep-frying and gives you better control over browning. Gently roll the tofu so each side crisps evenly. If deep-frying, add the tofu in small batches to prevent sticking.
5. Shake to coat, don’t fuss
- For an even, mess-free coating, place the tofu and potato starch in a resealable bag and shake gently. It’s faster, cleaner, and helps create a light, uniform crust that fries beautifully.
- For an even, mess-free coating, place the tofu and potato starch in a resealable bag and shake gently. It’s faster, cleaner, and helps create a light, uniform crust that fries beautifully.
Storage Ideas
- Best enjoyed right away – This dish truly shines when served immediately. Once the crispy tofu is tossed in the sauce, the contrast between crunch and sticky glaze is at its peak—fresh, glossy, and irresistible.
- Best enjoyed right away – This dish truly shines when served immediately. Once the crispy tofu is tossed in the sauce, the contrast between crunch and sticky glaze is at its peak—fresh, glossy, and irresistible.
- Not ideal for storing – Refrigeration or freezing isn’t recommended. Over time, the crispy coating absorbs the sauce, turning the once-crunchy exterior soft and blunting the contrast between crisp tofu and sticky glaze that defines this dish.
- Not ideal for storing – Refrigeration or freezing isn’t recommended. Over time, the crispy coating absorbs the sauce, turning the once-crunchy exterior soft and blunting the contrast between crisp tofu and sticky glaze that defines this dish.
- A smart workaround for make-ahead moments – If there’s a delay between cooking and serving, keep the fried tofu and sauce separate. Gently reheat the sauce on the stove, then toss with the tofu just before serving. This simple step helps preserve the crunch and keeps the dish tasting freshly made.
- A smart workaround for make-ahead moments – If there’s a delay between cooking and serving, keep the fried tofu and sauce separate. Gently reheat the sauce on the stove, then toss with the tofu just before serving. This simple step helps preserve the crunch and keeps the dish tasting freshly made.
What to Serve With
- Fresh greens & simple salads – Light leafy greens, baby greens, or a creamy cabbage mayo salad help cut through the richness of the sweet & spicy tofu and keep the plate feeling balanced.
- Fresh greens & simple salads – Light leafy greens, baby greens, or a creamy cabbage mayo salad help cut through the richness of the sweet & spicy tofu and keep the plate feeling balanced.
- Pickled vegetables – Korean-style pickled radish (or “pickled daikon”) and cucumber pickles provide a crisp, tangy contrast—just like with Korean fried chicken.
- Pickled vegetables – Korean-style pickled radish (often called pickled daikon) or crisp cucumber pickles add a bright, tangy crunch—much like the classic pairing with Korean fried chicken.
- Mild protein sides – If you’re sensitive to heat, a softly steamed egg custard makes a gentle, comforting side. Its mild flavor pairs beautifully with the bold chili glaze while adding extra protein.
- Mild protein sides – If you’re sensitive to heat, a softly steamed egg custard makes a gentle, comforting side. Its mild flavor pairs beautifully with the bold chili glaze while adding extra protein.
- Drinks – Classic soda, sparkling water, or a cold beer complement the sweet, spicy flavors perfectly. Fresh fruit juices also work well, offering a refreshing contrast that softens the heat.
- Drinks – Classic soda, sparkling water, or beer complement the bold, sweet, and spicy flavors perfectly. Fresh fruit juices also pair nicely, helping to balance the heat.
FAQ
1. Can I make this recipe vegan?
- Yes. This recipe can easily be made vegan by omitting the oyster sauce. Once removed, adjust the balance of gochujang, soy sauce, and ketchup to taste. The result is still deeply savory, glossy, and satisfying—without compromising the character of the dish.
- Yes. This recipe can easily be made vegan by omitting the oyster sauce. Once removed, adjust the balance of gochujang, soy sauce, and ketchup to taste. The result is still deeply savory, glossy, and satisfying—without compromising the character of the dish.
2. Do I need to remove the moisture from the tofu?
- Yes, it’s highly recommended. Tofu from Korean markets tends to hold more moisture, which can cause excessive oil splatter when frying. Dry the surface well before frying, and if using a deep fryer, avoid overly high temperatures and add the tofu gently.
- Yes, it’s highly recommended. Tofu from Korean markets tends to hold more moisture, which can cause excessive oil splatter when frying. Dry the surface well before frying, and if using a deep fryer, avoid overly high temperatures and add the tofu gently.
3. Can I reheat the tofu?
- Reheating works best before the tofu and sauce are combined. Re-crisp the tofu briefly in a dry pan and warm the sauce separately, then toss just before serving. If the tofu has already been coated, reheating is tricky. An air fryer at 180°C (350°F) for up to 5 minutes is the safest option—but watch closely. Higher heat or longer reheating can scorch the sticky glaze.
- Reheating works best before the tofu and sauce are combined. Re-crisp the tofu briefly in a dry pan and warm the sauce separately, then toss just before serving. If the tofu has already been coated, reheating is tricky. An air fryer at 180°C (350°F) for up to 5 minutes is the safest option—but watch closely. Higher heat or longer reheating can scorch the sticky glaze.
4. How can I make it less spicy?
- Dial down the heat by reducing the gochujang and increasing the sugar, soy sauce, or ketchup slightly to rebalance the sauce. For a fully mild version, this recipe adapts beautifully into a soy garlic or honey garlic-style tofu with the same crisp, sticky finish.
- Dial down the heat by reducing the gochujang and increasing the sugar, soy sauce, or ketchup slightly to rebalance the sauce. For a fully mild version, this recipe adapts beautifully into a soy garlic or honey garlic-style tofu with the same crisp, sticky finish.
5. Is this recipe kid-friendly?
- Yes, with a small adjustment. When the spice level is reduced, this dish works well as a kid-friendly snack or light meal. For adults, it easily transitions into a bold appetizer or a casual beer-friendly dish—making it versatile for mixed-age tables.
- Yes, with a small adjustment. When the spice level is reduced, this dish works well as a kid-friendly snack or light meal. For adults, it easily transitions into a bold appetizer or a casual beer-friendly dish—making it versatile for mixed-age tables.
Shop This Recipe
길지않게 툴 재료 추천 어필리에이트 강화 최적화
간장 굴소스 쇼핑 사진은 직찍
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Making it Step-by-Step
Below is a visual step-by-step guide showing each stage of the cooking process, from prep to final plating.
These images support the written instructions above and are meant to help you follow along more easily.
View Step Images
Step 1
- Cut the tofu into bite-sized cubes, then pat dry with a paper towel or cheesecloth to remove excess moisture.
- Cut the tofu into bite-sized cubes, then pat dry with a paper towel or cheesecloth to remove excess moisture.
Step 2
- Lightly season the tofu with salt and black pepper.
- Lightly season the tofu with salt and black pepper.
Step 3
- Chop the walnuts and raisins for topping.
- Chop the walnuts and raisins for topping.
Step 4
- In a small bowl, mix together gochujang, ketchup, oyster sauce, soy sauce, corn syrup, sugar, minced garlic, and water to make the chili sauce.
- In a small bowl, mix together gochujang, ketchup, oyster sauce, soy sauce, corn syrup, sugar, minced garlic, and water to make the chili sauce.
Step 5
- Coat the seasoned tofu evenly with potato starch.
- Coat the seasoned tofu evenly with potato starch.
Step 6
- Heat a generous amount of cooking oil in a pan over medium heat and fry the tofu cubes until all sides turn golden brown and crispy. Remove and drain on a rack or plate lined with paper towels.
- Heat a generous amount of cooking oil in a pan over medium heat and fry the tofu cubes until all sides turn golden brown and crispy. Remove and drain on a rack or plate lined with paper towels.
Step 7
- In the same pan or a deep wok, pour in the prepared chili sauce and bring it to a gentle boil.
- In the same pan or a deep wok, pour in the prepared chili sauce and bring it to a gentle boil.
- Add the fried tofu and toss evenly until each piece is coated with the sauce.
- Add the fried tofu and toss evenly until each piece is coated with the sauce.
Step 8
- Add the chopped walnuts and raisins, stir briefly to combine, then remove from heat.
- Add the chopped walnuts and raisins, stir briefly to combine, then remove from heat.
- Transfer to a serving plate and enjoy while warm.
- Transfer to a serving plate and enjoy while warm.
Korean Sweet & Spicy Tofu | Crispy, Sticky, Addictively Good
Crispy, golden tofu tossed in a Korean-Chinese style chili glaze — sticky, crunchy, and perfect for snacking or late-night bites. This Sweet & Spicy Tofu is addictive, flavorful, and easy to enjoy anytime.
Ingredients
Method
- Cut the tofu into bite-sized cubes, then pat dry with a paper towel or cheesecloth to remove excess moisture.
- Lightly season the tofu with salt and black pepper.
- Chop the walnuts and raisins for topping.
- In a small bowl, mix together gochujang, ketchup, oyster sauce, soy sauce, corn syrup, sugar, minced garlic, and water to make the chili sauce.
- Coat the seasoned tofu evenly with potato starch.
- Heat a generous amount of cooking oil in a pan over medium heat and fry the tofu cubes until all sides turn golden brown and crispy. Remove and drain on a rack or plate lined with paper towels.
- In the same pan or a deep wok, pour in the prepared chili sauce and bring it to a gentle boil.
- Add the fried tofu and toss evenly until each piece is coated with the sauce.
- Add the chopped walnuts and raisins, stir briefly to combine, then remove from heat.
- Transfer to a serving plate and enjoy while warm.
Notes
“Cooking a smaller portion or feeding a crowd? You can adjust the serving size near the top of the post, just below the main photo. You can also watch the full cooking process in the recipe video and follow the step-by-step photos for a more detailed walkthrough.”
