Tofu:2 middle firm tofu
cabbage: 2 cup
salt: 3 tea spoon
white vinegar: 1 cup
cold water: 2 cup
shred garlic: 1/3 cup
sugar: 1 table spoon
soy sauce: 3 table spoon
water:2 table spoon
potato starch: 1/4 tea spoon
Slice the cabbage and cabbage.
Put the cabbage,carrot and 1 big tea spoon salt into a snake bag and shake the bag for 20 seconds.
Wash the cabbage and carrot with cold water.
Prepare a container. Mix 1 cup white vinegar+:1/4 cup sugar+2 cup cold water and add the cabbage and carrot.
Cover it and put it in a refrigerator over night.
Slice tofu into 1.5 inch-thick rounds fritter with potato starch on the tofu and ready to deep fry.
Deep fry the sliced tofu with 375 F heat.
Making garlic sauce: Mix 1/3 cup sliced garlic+1 table spoon sugar+3 table spoon spoon soy sauce+:2 table spoon water. Put them in a sauce pan and boil it about 3 minutes. Thicken the sauce with potato starch and keep cooking it for 1 minute.
Baste some garlic sauce on the top of the tofu and serve with homemade kimchi.