Sweet, Spicy, and Crunchy Tofu (Dubu-gangjeong)

Steps

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1. 1
   Rinse the firm tofu gently and pat dry with a kitchen towel. Cut it into bite-sized cubes, approximately 28 pieces.
   ▶ ≈0:59
2. 2
   Place the tofu pieces in a plastic bag, add potato starch, and gently shake to coat evenly.
   ▶ ≈2:08
3. 3
   Heat 2 cups of vegetable oil in a large skillet to medium-high heat for about 5-6 minutes until it reaches 330-340°F.
   ▶ ≈3:03
4. 4
   Using a slotted spoon, carefully add the coated tofu to the hot oil, ensuring pieces don't stick together. Lower heat to medium and fry for 2-3 minutes until the bottom is golden and crispy. Flip pieces so all sides become crispy.
   ▶ ≈3:59
5. 5
   Drain the fried tofu and set aside on a plate.
   ▶ ≈5:49
6. 6
   In another skillet, combine 1/4 cup tomato ketchup, 1/4 cup rice syrup, and 3 tablespoons gochujang. Heat over medium-high, stirring well, and cook for about 1 minute until bubbling.
   ▶ ≈6:19
7. 7
   Pour the seasoning sauce back into the oil and heat to 330°F for about 1 minute. Add the fried tofu and fry for about 3 minutes until golden brown and very crispy (this is the double-fry technique).
   ▶ ≈7:09
8. 8
   Drain the tofu and transfer to a serving dish. Sprinkle with 1 tablespoon of pumpkin seeds for garnish if desired. Ensure the tofu is well coated with the seasoning sauce.
   ▶ ≈8:29