Who doesn’t love spicy chicken wings? My favorites are the Korean ones with spicy or yangnyeom sauce. In Korean these are 두부 양념 치킨.
For this we started with Extra Firm Tofu that was frozen then defrosted. Freezing and defrosting gives tofu a more chewy texture. If you do not have extra firm just press out the extra water and then you will have extra firm.
We also need a little salt and potato starch.
For the sauce we need 2 Tablespoons gochujang (Korean Red Pepper Paste), 2 Tablespoons tomato ketchup, 1 Tablespoon soy sauce, 1 Tablespoon grated onion, 1/2 Tablespoon finely chopped garlic, 1/2 Tablespoon raw sugar, 1/2 Tablespoon Honey and 1/2 Cup water. Mix it all together and set it beside the cook top.
Warning when grating onion a lot of fumes can be released. Just remember it is worth a tear or two.
To make this dish vegan you would need to use something other than honey.
Cut your tofu into the size and shape that you want. Dry the outside with paper towel. Lightly salt the surface of the tofu. Then dust with potato starch. Potato starch gives a nice crust with little air pockets.
On medium heat fry the tofu until gets a nice crust on all sides and remove from the pan. Use a neutral flavored oil like very light olive oil. Use a paper towel to carefully remove any leftover oil from the pan.
Add your sauce to the pan and mix until it starts to get thick. Return the tofu to the pan, let it soak up some sauce and carefully flip it over. Keep doing this until most of the sauce is soaked up.
Plate the tofu, top with any extra sauce. Garnish with sesame seeds.