Spicy crunchy garlic tofu (Kkanpoong tofu) from The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen (page 242) by Joanne Lee Molinaro

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sophie_lfm61y on March 05, 2026

    This was pretty easy and yummy, not sure it’s my favorite sticky-crunchy type of tofu recipe though, but it’s solid. Did oven baked crispy tofu instead of frying it

  • katiesue28 on January 17, 2025

    This was good, but I do think it’s important to use the full amount of syrup. I also recommend squirting some lime juice on it all at the end to make it pop. I loved the frying technique and will be using it again and again!

  • paisleymonsoon on September 29, 2023

    I used this for salmon instead of tofu, and it was delicious. It's a bit sweet for my taste, so I think I'll try it without sweetener next time (I used a couple of tablespoons of maple syrup instead of brown rice syrup). But it was deliciously spicey in all the right ways. 7 cloves of garlic is my kind of garlic level.

  • cbk15 on June 08, 2022

    This recipe has become one of my go to weeknight dinners, even with the shallow frying it goes quick. I’ve made a few modifications, I freeze and defrost my tofu first to make it more “meaty” and it crisp ups better. I double fry it to again help with the crispiness. I also eliminate the carrots and whole chilies. With the way I fry the tofu the leftovers hold up well

  • patioweather on April 02, 2022

    This tofu was crunchy and amazing. Going in our regular line up.

  • meginyeg on March 02, 2022

    We really enjoyed this. My sauce ended up a bit thick but it was still tasty. We will make this again.

  • christineakiyoshi on January 03, 2022

    Have had this twice. Second time reduced the brown rice syrup a little. Used potato starch one time and cornstarch another. It is really delicious and the family said it was the best meal over the holiday.

  • TrishaCP on January 01, 2022

    This tastes great- I especially love adding garlic and onion powder to the dredge for the tofu. I completely agree that there is too much starch in the sauce. I would definitely reduce it by half.

  • jenburkholder on November 23, 2021

    Very tasty. I ran out of potato starch and subbed in part cornstarch - still worked great. Sauce was a little thick (sticky!), could cut down the starch in that.

  • alysekstokes on November 13, 2021

    Big flavors with great texture. It's key to make sure you're using potato starch (not potato flour), but it brings a really beautiful crunch to the dish. The crunch does fade upon reheating, but the sauce has a ton of flavor and it holds up nicely. Make sure to press/dry the tofu well. I wrapped my tofu in a tea towel and pressed for about half an hour. Drying it helps it crisp up well and really cuts down on the splatter. I also found it important to use a very flavorful garlic powder—make sure it smells pungent and intense from the jar!

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