Spicy Korean Tofu

This Spicy Korean Tofu dish is a flavorful and protein-packed meal that’s both simple to prepare and bursting with heat and savory goodness. The crispy tofu is coated in a bold sauce made from soy sauce, Korean red chili powder, garlic, and sesame oil. Perfect for a quick weeknight dinner, this dish pairs beautifully with rice and steamed vegetables, offering a satisfying and spicy kick in every bite.

Ingredients:

  • Tofu:
    • 16 oz (450g) firm tofu, drained and pressed
    • 1 tablespoon oil
  • For the Sauce:
    • 1 1/2 tablespoons soy sauce
    • 1 tablespoon sugar
    • 1 stalk green onion, stem removed and cut into small rounds
    • 2 cloves garlic, minced
    • 1 1/2 tablespoons Korean red chili powder (Gochugaru)
    • 1 red chili, seeded and pounded with a mortar and pestle (optional for extra heat)
    • 1 teaspoon white sesame seeds
    • 1 tablespoon sesame oil
    • 1/3 cup water

Instructions:

1. Prepare the Tofu:

  • Drain the tofu and gently press it with paper towels to remove any remaining moisture.
  • Cut the tofu into bite-sized cubes.
  • In a skillet, warm 1 tablespoon of oil over medium heat.
  • Add the tofu cubes and pan-fry for about 5-7 minutes, turning occasionally, until all sides are golden and crispy.
  • Remove from heat and set aside.

2. Make the Sauce:

  • In a small bowl, combine the soy sauce, sugar, green onion, minced garlic, Korean red chili powder, sesame seeds, sesame oil, and water.
  • If you want extra heat, add the pounded red chili to the mixture.
  • Stir well to create the spicy sauce.

3. Cook the Tofu in Sauce:

  • Using the same skillet, pour in the sauce mixture and bring it to a simmer over medium heat.
  • Add the crispy tofu cubes back into the skillet, tossing them in the sauce until they are evenly coated.
  • Let the tofu simmer in the sauce for 3-5 minutes, allowing it to absorb the flavors and the sauce to thicken slightly.

4. Serve:

  • Once the tofu is well coated and the sauce has thickened, remove it from heat.
  • Serve the Spicy Korean Tofu with steamed rice, and garnish with extra sesame seeds and green onions if desired.

Conclusion:

This Spicy Korean Tofu is the perfect dish for lovers of bold, spicy flavors. The crispy tofu soaks up the umami-rich sauce, making each bite satisfying and packed with heat. Whether you’re enjoying it as a main course or adding it to a Korean-inspired meal, this tofu dish is sure to impress with its fiery flavor and simple preparation.

Spicy Korean Tofu

Spicy Korean Tofu is a quick and flavorful dishmade with crispy tofu coated in a spicy, garlicky sauce. It's perfect forpairing with rice or veggies, offering a delicious combination of heat andsavory notes.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian-Inspired, Korean
Servings 4
Calories 250 kcal

Ingredients
  

Tofu:

  • 16 oz 450g firm tofu, drained and pressed
  • 1 tablespoon oil

For the Sauce:

  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 stalk green onion stem removed and cut into small rounds
  • 2 cloves garlic minced
  • 1 1/2 tablespoons Korean red chili powder Gochugaru
  • 1 red chili seeded and pounded with a mortar and pestle (optional for extra heat)
  • 1 teaspoon white sesame seeds
  • 1 tablespoon sesame oil
  • 1/3 cup water

Instructions
 

Prepare the Tofu:

  • Drain the tofu and gently press it with paper towels to remove any remaining moisture.
  • Cut the tofu into bite-sized cubes.
  • In a skillet, warm 1 tablespoon of oil over medium heat.
  • Add the tofu cubes and pan-fry for about 5-7 minutes, turning occasionally, until all sides are golden and crispy.
  • Remove from heat and set aside.

Make the Sauce:

  • In a small bowl, combine the soy sauce, sugar, green onion, minced garlic, Korean red chili powder, sesame seeds, sesame oil, and water.
  • If you want extra heat, add the pounded red chili to the mixture.
  • Stir well to create the spicy sauce.

Cook the Tofu in Sauce:

  • Using the same skillet, pour in the sauce mixture and bring it to a simmer over medium heat.
  • Add the crispy tofu cubes back into the skillet, tossing them in the sauce until they are evenly coated.
  • Let the tofu simmer in the sauce for 3-5 minutes, allowing it to absorb the flavors and the sauce to thicken slightly.

Serve:

  • Once the tofu is well coated and the sauce has thickened, remove it from heat.
  • Serve the Spicy Korean Tofu with steamed rice, and garnish with extra sesame seeds and green onions if desired.
Keyword Spicy Korean tofu

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