Everyone loves tofu puffs. Okay, maybe not everyone. But there a great way to add crisp to any meal. And you can just plonk some sauce on them, with a side of noodles or rice, and you’ve got yourself a pretty good meal.
They’re quite cheap store-bought but super easy to make yourself. Find the recipe for tofu puffs from the oven below. Including a basic recipe for Korean tofu with spicy sauce (Dububuchim-yangnyeomjang).
Oven-Baked Tofu Puffs
For the tofu
- 1 block firm tofu cut into your shape of choice
- 2 tbsp corn flour
- 2 tbsp sunflower oil
- 1 spring onion finely chopped
- 1 clove garlic finely chopped
- 1 tsp gochugaru Korean dried chili flakes
- 1 tsp honey
- 1 tbsp soy sauce
- 1 ts sesame oil
- 1 ts sesame seeds optional
For the tofu
- Preheat your oven to 185 degrees Celsius and line a baking sheet with parchment.
- Cut the tofu in your desired shape.
- Mix together the corn flour and sunflower oil to make a slushy paste.
- Coat the tofu cubes, blocks or slabs in the corn flour/ sunflower oil slushy.
- Place the tofu cubes, blocks or slabs on the baking sheet and bake in the oven for 20 minutes or so, until the tofu has become puffy and golden. Keep in mind you may need to turn them over at the halfway mark just to get a more even bake.
- Note, you’ll want to cut your tofu in slabs for this one. Traditionally the tofu is pan fried in neutral oil, but I find oven baked works fine as well.
- While your tofu is baking, mix together the garlic, honey, soy, sesame oil and gochugaru.
- As soon as your tofu is done, plate it and toss over the sauce mixture. Doing this while the tofu is hot will take a bit of the edge off the garlic.
- Top with finely chopped spring onion and sesame seeds and serve with plain rice.