Sweet & Crunchy Korean Tofu Bites (Dubu Gangjeong)

Get ready for a tofu dish that’s anything but boring. These Sweet & Crunchy Korean Tofu Bites are crispy, chewy, and coated in a sweet, spicy, and garlicky glaze that’s packed with flavor. Think of it like a plant-based twist on Korea’s famous sweet and spicy fried chicken, also known as Dakgangjeong—but instead of chicken, we’re using tofu, and it’s just as delicious.

Each bite is golden and crispy on the outside, soft and chewy on the inside, and completely covered in a sticky glaze made with gochujang, garlic, and a touch of sweetness. It’s the kind of snack or side dish that disappears fast. People can’t stop reaching for more—yes, even the ones who say they “don’t really like tofu.”

Best of all, it’s easy to make with simple ingredients, and it cooks up quickly. Whether you’re vegan, vegetarian, or just tofu-curious, this recipe is one you’ll want to make again and again. Let’s get cooking!

Why You’ll Love This Sweet & Crunchy Korean Tofu Bites Recipe

There’s a lot to love about these sweet and crunchy Korean tofu bites, and once you try them, you’ll see why they’re a total hit. First, the texture is amazing—each piece of tofu is crispy on the outside, soft and chewy on the inside, and then tossed in a sticky, spicy-sweet glaze that clings to every bite. It’s a full-on flavor bomb that hits all the right notes: crispy, saucy, sweet, and spicy.

This recipe is completely meat-free, making it perfect for vegans, vegetarians, or anyone looking to enjoy a plant-based meal that still brings big flavor. Even picky eaters and tofu skeptics won’t be able to resist.

It’s also super simple to make. You only need a few pantry staples to whip this up—nothing fancy, and no long prep time required. And here’s a bonus: these tofu bites taste just as good at room temperature as they do hot. That means they’re great for lunchboxes, meal prep, or easy snacking anytime.

Not into spicy food? No problem. You can totally adjust the heat to match your taste. Make it mild and sweet or turn up the spice if you love a little fire. This recipe is flexible and made to please!

What You’ll Need (Serves 2–3)

300g firm tofu – This type holds its shape when cooked and gives you that perfect crispy-on-the-outside, chewy-on-the-inside bite.

3 tablespoons potato starch (or cornstarch) – Helps the tofu get super crispy when fried. Either starch works great!

Neutral oil for frying – Use a light-tasting oil like canola, sunflower, or vegetable oil so it doesn’t affect the flavor of the sauce.

Sauce (Measured with a rice spoon or regular tablespoon)

1 tablespoon sugar – Adds a touch of sweetness to balance the spicy and tangy flavors.

2 tablespoons starch syrup – This gives the sauce its shiny, sticky texture. You can also use oligosaccharide or honey if that’s what you have.

1 tablespoon soy sauce – Adds salty, savory depth.

4 tablespoons ketchup – Gives a sweet, tangy base with a little tomato richness.

0.7 tablespoon gochujang – Korean red chili paste adds spice, flavor, and color. You can adjust the amount to make it milder or hotter.

0.2 tablespoon minced garlic – Just a little goes a long way for that warm, garlicky kick.

7 tablespoons water – Thins out the sauce so it coats the tofu evenly without being too thick.

Optional Garnish

Chopped peanuts or sliced almonds – Add crunch and a nutty flavor on top.

Parsley flakes or green onions – A pop of color and freshness to finish the dish.

Nutritional Info (Per Serving – Approximate)

• Calories: 260 kcal
• Protein: 10g
• Carbohydrates: 30g
• Fat: 12g
• Sugar: 10g
• Fiber: 2g

How to Make It?

1. Prep the Tofu

Pat tofu dry thoroughly with paper towels to remove moisture.

Slice into bite-sized cubes by cutting the block into quarters both horizontally and vertically.

Place cubes in a plastic bag or bowl, add starch, and toss gently until evenly coated.

2. Fry Until Golden & Crispy(Double Fry)

Heat oil in a frying pan over medium-low heat.

Add tofu cubes, keeping space between them to prevent sticking.

Fry until golden and crispy on all sides, turning as needed.

Drain on paper towels or a drainer basket.

💡 Double fry tip: Let tofu cool, then refry for even more crunch!

3. Make the Sauce

In a clean pan over low heat, combine sugar, soy sauce, syrup/honey, ketchup, gochujang, garlic, and water.

Stir constantly until the sauce begins to bubble and slightly thicken (about 1–2 minutes).

Turn off heat.

4. Toss & Garnish

Add fried tofu to the sauce and toss gently until evenly coated.

Transfer to a serving plate and top with chopped nuts and parsley flakes.

Cooking Tips & Techniques

For the best texture and flavor, start by using firm tofu. Soft or silken tofu is too delicate and will fall apart during cooking, especially when tossing in the sauce. Firm tofu holds its shape and crisps up beautifully.

Make sure to dry the tofu really well before coating it in starch. You can press it gently with paper towels or a clean kitchen cloth to remove extra moisture. This step helps the tofu get that golden, crispy crust when fried.

When adding the gochujang to the sauce, start with a small amount if you’re unsure about spice. You can always add more later, but it’s harder to fix if it gets too hot. Taste as you go to find the perfect balance for your spice level.

If you’d rather skip deep-frying, you can air fry the tofu instead. It still gets crispy with less oil, making it a lighter option. Just brush the tofu with a little oil before air frying for the best result.

Want even crispier tofu? Let the tofu cool slightly after the first fry, then fry it again. This double-frying trick makes the outside extra crunchy while keeping the inside chewy—perfect for soaking up that sticky, sweet, and spicy glaze.

These tips help you get the best flavor and crunch every time you make this dish!

Must-Have Tools

Nonstick Skillet – A good nonstick skillet helps you fry tofu evenly without it sticking to the pan or tearing apart. It’s perfect for getting that golden, crispy crust with less mess and less oil.

Silicone Spatula Set – These spatulas are gentle on your nonstick pan and great for flipping tofu without breaking it. They’re also heat-resistant and flexible, making them easy to use when stirring the sauce or coating the tofu.

Tofu Press – This tool helps remove extra moisture from the tofu before cooking. Pressing the tofu makes it firmer and helps it crisp up better when fried or air-fried. If you don’t have a press, you can also use a heavy plate or pan with paper towels.

Mixing Bowls (Stackable) – A set of mixing bowls is super helpful for prepping ingredients, tossing the tofu in starch, and mixing the sauce. Stackable bowls save space and make clean-up easier.

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Best Ways to Enjoy

There are so many fun and tasty ways to enjoy these tofu bites. One of the easiest is to serve them with a bowl of steamed rice and a side of kimchi. It makes a quick, flavorful Korean-style meal that’s satisfying and full of texture.

You can also serve them as an appetizer for your next party, potluck, or game night. Just pile them onto a plate with some toothpicks or a side of dipping sauce and watch them disappear—no one can stop at just one.

These tofu bites are also perfect for lunchboxes or bentos. They taste just as good at room temperature, so they’re great for school or work lunches when you want something a little different and super tasty.

For something a little more creative, try adding them on top of noodles or tucking them into lettuce wraps. Add a little extra sauce on top, and you’ve got a fresh, crunchy, saucy bite every time. However you serve them, this tofu is guaranteed to be a hit!

Diet-Friendly Alternatives

This recipe is easy to adjust for different dietary needs, so everyone can enjoy it.

It’s already vegan, which means there’s no meat, no dairy, and no animal products—just crispy tofu and a bold, delicious sauce that’s 100% plant-based.

To make it gluten-free, simply swap regular soy sauce for tamari or any certified gluten-free soy sauce. Everything else in the recipe is naturally gluten-free, so it’s an easy fix.

If you’re trying to avoid refined sugars, you can make this dish refined sugar-free by replacing the white sugar and starch syrup with maple syrup or coconut sugar. It still gives the sauce a rich sweetness without using processed sugar.

And if you’re nut-free, just skip the chopped peanuts or almonds on top, or use something like sunflower seeds for a similar crunch. You still get all the flavor and texture, no worries.

With these simple swaps, this tofu dish can fit a variety of diets without losing any of the taste or fun!

Sweet & Crunchy Korean Tofu Bites Pairings

If you’re looking for a meal that’s bursting with flavor, try pairing Sweet & Crunchy Korean Tofu Bites with Steamed Green Beans with Garlic & Oyster Sauce and Jollof Rice. The crispy, sweet, and spicy tofu bites go perfectly with the savory green beans, creating a nice balance of flavors. Add in the rich, spiced Jollof rice, and you’ve got a hearty and satisfying meal. To wash it all down, a refreshing glass of Ginger-Peach Iced Tea is the perfect drink to cool off and complement the heat from the tofu. This combo is simple, delicious, and super fun to eat, making it a perfect choice for a tasty, well-rounded meal!

Fun Recipe Twists

If you don’t have gochujang or prefer something different, you can still enjoy a similar flavor by mixing sriracha with a splash of vinegar. It gives you that same sweet, tangy, and spicy kick without needing Korean chili paste.

Want a nutty twist? Try the sesame version by adding a small drizzle of toasted sesame oil to the sauce. It adds a warm, roasted flavor that pairs perfectly with the tofu. Finish it off with a sprinkle of sesame seeds on top for extra crunch and a nice presentation.

To make it more of a veggie-packed dish, toss in some sautéed bell peppers, zucchini, or even broccoli. Cook the veggies first, then stir them in with the tofu and sauce. It makes the dish heartier and adds

The Bottom Line

Whether you’re a longtime tofu lover or just tofu-curious, these Sweet & Crunchy Korean Tofu Bites will win you over in one sticky, satisfying bite. They’re saucy, golden, and 100% crave-worthy. Add them to your weekly rotation, wow your guests, or just treat yourself to a better-than-takeout night at home. 🥢✨

Frequently Asked Questions

Q: Can I make this in an air fryer?
A: Absolutely! Coat the tofu, then air fry at 375°F (190°C) for about 15 minutes, shaking halfway through.

Q: Is this recipe spicy?
A: Mild to medium. Reduce the gochujang or use ketchup-only for a no-heat version.

Q: Can I use silken tofu?
A: Not recommended—it’s too delicate. Use firm or extra firm tofu for best results.