Approximate values estimated by AI
Spicy Korean Tofu Katsu
60% authentic · Korean-inspired
A fusion twist on tofu katsu, incorporating Korean flavors with a spicy gochujang-based sauce and kimchi for a flavorful kick.
Ingredients
- Extra-firm tofu2 blocks (about 14 oz each)
- All-purpose flour1 cup
- Eggs2 large
- Panko breadcrumbs2 cups
- Vegetable oil for frying3 cups
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Gochujang (Korean chili paste)1/2 cup
- Soy sauce2 tablespoons
- Rice vinegar1 tablespoon
- Honey or maple syrup1 tablespoon
- Garlic, minced1 clove
- Toasted sesame seeds (for garnish)1 tablespoon
- Kimchi (for serving)1 cup
Steps
- 1
Press tofu and slice into 4 cutlets per block.
- 2
Season tofu with salt and pepper.
- 3
Prepare breading station: flour, beaten eggs, panko.
- 4
Coat tofu cutlets in flour, egg, then panko.
- 5
Heat oil to 350°F (175°C) and fry tofu cutlets until golden brown and crispy (3-4 minutes per side). Drain.
- 6
While tofu fries, prepare the sauce: In a small saucepan, combine gochujang, soy sauce, rice vinegar, honey, and minced garlic. Simmer gently for 5 minutes until slightly thickened. Adjust sweetness and spice to taste.
- 7
Serve tofu katsu drizzled with the spicy gochujang sauce, garnished with toasted sesame seeds, and accompanied by kimchi.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
