korean tofu

Super easy Korean vegetarian side dish - Korean tofu with spicy Korean ketchup!&nbsp;It has lightly crispy texture outside with the usual soft tofu texture inside. It is then covered with sweet, spicy and lightly tangy sauce. So delicious!

Korean Tofu with Spicy Korean Ketchup

tofu

cooking oil (, I used rice bran oil)

Tbsp ketchup

-1.5 Tbsp gochujang

Tbsp soy sauce (, regular)

Tbsp honey (or maple syrup)

tsp sesame oil

tsp minced garlic

sesame seeds ((optional))

green onions (, finely chopped (optional))

Combine the spicy Korean ketchup sauce ingredients in a bowl. Mix them well and set it aside.

Pat dry the cubed tofu using kitchen paper. You may also want to gently press them down to squeeze more water out. Pan fry the tofu in a skillet over medium high heat until all sides are golden brown. (It will take 2-3 mins on each side.) Remove the tofu from the skillet and set it aside.

Pour in the spicy ketchup sauce in the skillet and stir it over medium low heat for about  5 to 10 seconds. Return the tofu to the skillet. Gently coat with the sauce. Sprinkle with sesame seeds and green onions.

Serve with steamed rice. (It can be served warm or cold.)

I really love Korean cuisine and this amazing Korean-style spicy tofu is so delicious and easy to make. I usually eat it with some rice and veggies.

Korean Style Spicy Tofu

oz firm tofu (275 g)

tsp cane or brown sugar

tbsp tamari or soy sauce

tbsp gochujang (I told you how to replace it above)

water (125 ml)

tbsp extra virgin olive oil

¼ onion, finely chopped

chives (optional)

Sesame seeds (optional)

Slice the tofu and bake it for about 15 minutes and for another 5 minutes on the other side. Cook longer if needed until golden brown. Feel free to fry or sauté the tofu in a frying pan with some oil.

Mix the sugar, tamari, gochujang and water in a bowl. Set aside.

Heat the oil in a frying pan and cook the garlic and onion until golden brown.

Add the tofu and the sauce and cook for about 5 minutes.

Serve and garnish with some chives and sesame seeds (optional).

Hi! Thank you for this wonderful recipie. It looks awesome but I have always been cautious with soy products due to their bat reputation after some studies: https://www.google.com/amp/s/draxe.com/what-is-tofu/amp/?client=safari In your experience, do you think tofu is healthy? Thanks again!

My husband and I made this dish last night and it was delicious! Baking the tofu first and then frying it worked so well. I love the spicy flavor of gochujang!

That was delicious. Tasted so good and was super easy to make. First time I've cooked tofu, but was really happy with how it turned out.

Thanks for sharing this recipe! I really love spicy foods and Korean recipes. Whenever I watch a Korean variety show or a Korean drama that involves eating, it makes me drool and crave for it too.

This dish was VERY good and VERY easy.  I steamed some baby carrots and mixed them into the sauce and served it over rice.  So satisfying.

I made this over the weekend for a potluck and it turned out great.  Very very easy.  I sprinkled salt, pepper, onion powder and garlic powder on the tofu before I baked it and also sprayed it with cooking spray.  Here in the US we have Trader Joe's extra firm high protein tofu which works great for this recipe.  Thanks so much!

Amazing !! I've been thinking a lot about becoming vegan... Recipes like this would make it an easy decision

Simple and good! Added some cornstarch to thicken it up. 
Thank you for the channel recommendation.

Made it and doubled the recipe and it came out way too spicy for me. Husband loved it though!  Had to use a bit of corn starch to thicken

Such a simple recipe.  I used soft tofu and left out the onion. It turned out amazing!

Absolutely beautiful, I make this all the time now!!!!

This was DELICIOUS. At first I was going to make the home-made gochujang alternative but then remembered there's a Korean market around the corner from me. They had a whole selection of different gochujang types and brands. Went with the spiciest one and this recipe instantly went straight to the "Amazing" category on my recipe tracking sheet. Probably be making this recipe every couple weeks going forward.

We increased the onion and garlic slightly and our package of tofu was definitely a bit larger than what was called for. Not major changes and worked out perfectly.

The only modification I did was sauté the onion and garlic in butter instead of oil. This is my new favorite tofu recipe! So easy and so delicious.

Crunchy Fire Sauce Tofu (Samyang Fire Noodle Sauce) - Okonomi KitchenInstagramPinterestYouTube

oz firm or extra firm tofu, pressed

garlic cloves, minced (6 grams)

mushroom powder (or 1/4 tsp dashi powder

½ tbsp gochujang

tbsp gochugaru (Korean red pepper flakes)

– 1 ½ tbsp soy sauce (to taste)

sugar

tsp Asian hot sauce

water

sesame seeds

nori strips

scallions

Slice the tofu into 3/4 x 3/4 inch (2x2 cm) cubes. Add salt and potato starch to a bowl and toss to coat the tofu pieces. 

To a large wok or pan add 4 tbsp of oil over high heat. Once the oil is hot, add in the tofu ensuring they are not touching or overlapping each other. Cook the tofu on each side for about 5-7 minutes, until golden brown, or desired crispiness. If you like like your tofu a little soft on the inside, go for a light golden brown. If you prefer very crunchy tofu then fry until edges are a little past golden brown. Remove the tofu from the pan and place them onto a wire rack to let any excess oil drip off. Repeat with remaining tofu. 

Wipe off any remaining oil and then add in the sauce. Reduce the heat to medium and once it thickens, add in the tofu. Turn off the heat and toss the tofu until all pieces are well coated. Add sesame seeds, scallions and/or nori strips. Enjoy!

I just tried this recipe today and it was sooooo good! It was just the right amount of spice and the recipe is relatively easy to follow. I can’t wait to make a bigger batch and share it with my housemates next time! 10/10 definitely recommend this recipe!

This recipe is so good! Very spicy. I fried my tofu and then braised it in the sauce.

Absolutely LOVE this recipe! The perfect amount of spiciness!
Added some broccoli and it was amazing, and I'm sure it works with pretty much any other vegetable as well which gives it some variety (in case you want to eat this like every day, YUM) ;)

New favorite tofu!! This was DELICIOUS. Don't be afraid. It's spicy, but not too much so (&amp; not as spicy as it looks). Adding to my regular rotation.

I love love love a spicy dish and this was so good. It is also the kind of spice that makes you happy when you eat it (not the i'm in pain kind of spice). As I try to eat less meat, I turn to tofu a lot and this was extremely good.

Was really good but too spicy for me &gt;~&lt; would definitely try again,, but with less hot sauce &#039;x)

This recipe is great, super easy but flavour and spice level packs a punch. I didn't have any tofu so used Quorn chicken pieces instead and served with noodles and stir fried veg..yum!

I made this today and it came out AMAZING!
Everyone loved it and it was all eaten up in minutes.
Thank you so much for another incredible recipe!

This baked Gochujang Korean tofu is crispy, packed with flavor and perfectly spiced. Serve it with your favorite veggies and fresh white rice for a quick and nutritious vegan dinner.

Crispy Gochujang Korean Tofu

block extra firm tofu

soy sauce

cornstarch

gluten free breadcrumbs (can sub regular breadcrumbs)

gochujang/red chili paste

tomato paste

vegetable broth

honey

sesame oil

rice vinegar

garlic

ginger

preheat

Preheat the oven to 400 degrees Fahrenheit.

press tofu

Remove the tofu from the package and drain off the excess liquid. Wrap in a towel and lightly press to absorb the liquid.

Cut into about 1 inch cubes and add to a bowl.

toss with sauce

Toss with the soy sauce, then cornstarch, then breadcrumbs until well coated.

add to baking sheet

Place on a baking sheet lined with parchment paper and try to ensure no pieces of tofu touch each other. This helps it get crispier.

bake

Bake for 25 minutes, then turn off the oven and let sit an additional 5 minutes.

make suace

Meanwhile, whisk together all ingredients aside from the water/cornstarch for the sauce in a small pot.

thicken sauce

Whisk together the cornstarch and water in a small bowl and add to the pot. Whisk, then heat over low/medium heat until the sauce starts to bubble and thicken. Remove from the heat to let it thicken further.

add sauce to tofu

When the tofu is done, let cool for 5 minutes, then transfer to a bowl. Toss with half of the sauce (reserve the rest for serving) until well coated.

serve

I served mine with rice, cucumber, carrot, avocado and sesame seeds. Also delicious with broccoli or just as is!

This quick Korean braised tofu recipe turns bland tofu into a full flavored dish. Pan-seared tofu slices are braised in a spicy savory sauce. Adjust the amount of Korean chili flakes to suit your spice level.

Quick Braised Tofu

lb firm tofu

anchovy stock

- 1 tbsp Korean chili flakes (gochugaru)

garlic (finely minced)

tbsp sesame oil

tsp sugar

tsp black pepper

onion

green chili (sliced, optional)

sesame seeds (optional)

To make the sauce, combine soy sauce, Korean chili flakes, garlic, sugar, sesame oil, black pepper. Pour anchovy stock (or water) and mix well; set aside.

Slice tofu into 1/2-inch thickness. Press tofu slices slightly firmly with a piece of paper towel to remove excess moisture.

Heat oil in a skillet over medium heat. Add tofu slices and sear for 3-4 minutes on each side until golden and crisp.

Add onion and chili on top of tofu. Pour the sauce evenly over the tofu and let it boil. Cover with lid and cook for 4-5 minutes on medium low heat.

Remove the lid and garnish the braised tofu with chopped green onion and toasted sesame seeds if you wish. Serve with rice.

https://content.jwplatform.com/videos/kK2Xftm4.mp4

This Korean braised tofu is a quick and easy tofu recipe that turns bland tofu into a full flavored dish. Pan-seared tofu slices are braised in a spicy savory sauce. Adjust the amount of Korean chili flakes to suit your spice level.

15 Healthy Asian Tofu Recipes: Quick Braised Tofu

Crispy, saucy, Korean-inspired baked tofu with gochujang sauce. The perfect savory, spicy, protein-packed companion for kimchi and other Korean-inspired sides. Just 6 ingredients and 30 minutes required!

Crispy Baked Gochujang Tofu (Korean-Inspired)

(14-16 oz) package super firm tofu*

tsp olive or avocado oil

Tbsp lime juice

maple syrup

gochugaru

1/2-3/4 tsp ground cayenne ((optional, depending

Quick Cabbage-Apple Slaw ((or kimchi))

White Rice

Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.

Crumble the tofu into pieces ~1/2-inch in size and arrange them on the parchment-lined baking sheet. Add oil and toss to evenly coat the tofu. Once the oven is preheated, bake for 20 minutes, flip with a spatula, and bake for another 5-15 minutes or until the tofu is a little firm and golden with crispy edges.

Meanwhile, in a medium (or larger) saucepan, combine the gochujang, lime juice, maple syrup, and water and whisk to combine. Taste and adjust before adding the remaining ingredients. Depending on the spice level of your gochujang, you may want to add both the gochugaru and cayenne for additional spiciness (we added the greater amounts of both). You can also add more gochujang for savory notes, lime for tang, or maple syrup for sweetness. Once you’re happy with the sauce, add the cornstarch and whisk until no lumps remain.

Place the saucepan over medium-high heat and, whisking constantly, bring to a light simmer. Once lightly bubbling, watch closely until the sauce begins to thicken. This should take about 5-8 minutes total. Once the sauce starts to thicken, remove from heat and set aside.

Once the tofu is baked, combine it with the sauce in the saucepan or a serving bowl. Enjoy warm or at room temperature. This tofu is perfect for pairing with rice, kimchi, and/or cabbage apple slaw. It would also be delicious served in lettuce cups topped with kimchi!

Leftovers keep in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in a skillet or in the oven at 350 F (176 C) for 5-10 minutes until warm and crispy.

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Top 7 korean tofu recipes from across the web

The most viewed korean tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Tofu with Spicy Korean Ketch...

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Crunchy Fire Sauce Tofu (Samyang Fi...

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Quick Braised Tofu

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The most viewed korean tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine