Dubu Tangsu (Crispy Tofu with Sweet Sour Sauce)
A 20-minute tofu dish where pan-fried tofu is tossed in a simmered sweet and spicy sauce with vegetables.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A delightful side dish featuring golden pan-fried tofu coated in a sweet and tangy sauce made with gochujang and ketchup. Simmering the vegetables thickens the sauce naturally without starch water, making it a quick 20-minute recipe with simple ingredients that is great as a side dish or snack for kids.
- Servings
- 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Tofu1/2 block
- Oniona little of each
- Green and red bell peppersa little of each
- Canned corna little of each
Seasoning
- Gochujang (Korean red chili paste)1 tbsp
- Ketchup1.5 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1 tsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tsp
- Hot sauce1 tsp
- Water3 tbsp
- Cut the tofu into elongated sticks, sprinkle with fine salt, and let sit for at least 10 minutes to season.
- You can use canned fruit syrup or juice instead of water, but reduce the amount of sugar if you do.
- You can also simply coat the tofu in the sauce without adding vegetables.
Steps
Cut the tofu into elongated sticks. Sprinkle with fine salt and let sit for at least 10 minutes to season.
Pat dry with a cotton cloth or paper towel to prepare.
For the vegetables, use onion, green and red bell peppers, and canned corn. Chop them finely.
You can also just toss the tofu in the sauce without vegetables.
Add the tofu to a pan generously greased with oil and pan-fry until golden brown.
Deep-frying in oil makes it crispier, but shallow-frying like this works well and saves oil.
Once pan-fried, drain the excess oil from the tofu.
Add all the vegetables except the corn, along with the seasoning ingredients, and simmer over low heat until the vegetables are cooked through.
I did not add vinegar to the seasoning, but if you want a tangier flavor, add a little vinegar and simmer.
While the vegetables cook through, the liquid reduces and thickens, so there is no need for starch water.
Add the tofu and corn, toss together, and serve.
Ppunwife's tips
- Deep-frying makes it crispier, but shallow-frying in a generously oiled pan also works well.
- If you want a tangier flavor, add a little vinegar and simmer.
FAQ
Can I use something else instead of water when making the sauce?
You can use canned fruit syrup or fruit juice instead of water; since this adds extra sweetness, it is best to reduce the amount of sugar.
Do I have to add starch water to the tangsu sauce?
As the sauce simmers over low heat until the vegetables are tender, the liquid naturally reduces and thickens, so you do not need to add starch water.
Do I need to deep-fry the tofu completely submerged in oil?
While deep-frying makes it crispier, shallow-frying until golden in a generously oiled pan is plenty.
How can I make the sauce more tangy?
You can enhance the tanginess by adding a little vinegar along with the base seasonings to simmer together.
