Miss Kim's Fried Tofu
At her restaurant Miss Kim in Ann Arbor, Michigan, Ji Hye Kim, a 2021 F&W Best New Chef, tosses deep-fried crispy tofu in a flavorful salty-sweet brown sugar glaze amped up with a handful of powerhouse ingredients, including Korean soy sauce (made exclusively from fermented soy beans), gochugaru (Korean red chile flakes) and ginger. For a shorter day-of cook time, make the sauce and the cornstarch-dusted tofu up to a day ahead, and store in the refrigerator; warm up the sauce and fry the tofu just before serving. Garnished with sesame seeds and scallions, the glazed fried tofu is a festive appetizer or can be paired with kimchi and rice for a vegetarian meal.
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Ingredients
Directions
Make ahead
Sauce can be made up to 1 day ahead and stored in an airtight container in refrigerator.
Note
Find Korean soy sauce and gochugaru at Korean grocery stores or online atasianmart.com.