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.
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.
Nutrition
Calories: 250kcal
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