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.

This Korean pan-fried tofu recipe is crispy and chewy, just the way you like to eat tofu. No pressing is required before cooking and it is the best low-effort, pan-seared tofu dish you can easily make at home.

Crispy Korean Pan-Fried Tofu (Dubu Buchim)

(1 lb) firm tofu (drained)

tbsp oil

Korean chili flakes (gochugaru)

green onion (finely chopped)

shrimp powder (optional, see note below)

red chili

Take the tofu out of its package and rinse. Cut tofu into 1/2-inch thick slices.

Heat oil in a large skillet over medium-high heat. Gently press each tofu slice with a paper towel to remove excess water from the surface, then place them in the skillet.

Sear the tofu until a nice golden crust forms on the surface, about  5 minutes. Flip the tofu slices to the other side and continue to sear another 5 minutes.

Meanwhile, make the soy chili sauce. Mix soy sauce, Korean chili flakes, garlic, green onion, shrimp powder (if using), sesame oil, and toasted sesame seeds in a small bowl.

Arrange the tofu slices in a serving platter and drizzle the soy chili sauce on top. Garnish with fresh red chili (if using) and serve with rice.

Crispy baked tofu is tossed in a spicy chili sauce in this Gochujang Tofu recipe. It’s a flavor and spice-packed dish to use in rice bowls, stir fries, tacos, and more.

Gochujang Tofu

extra-firm tofu

olive oil

salt

tomato sauce

gochujang paste (make sure it's vegan friendly)

garlic,

Press the tofu by wrapping it in paper towels or a clean tea towel and place a heavy cast iron pan or other heavy items on top of the tofu. Let it press for 20-30 minutes.

Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Alternatively, fry on the stovetop or use an air fryer, see Notes.

Slice the tofu into about 6 slices, then rip the tofu into bite sized pieces. Place in a large ziplock bag or bowl, add the cornstarch, olive oil and salt and shake or stir gently to coat the tofu pieces.

Transfer the tofu to the prepared pan in an even layer and bake for 25-30 minutes, until golden and crispy on the outside. Set aside until the sauce is ready.

Prepare the tofu

In a large skillet (big enough to hold the tofu as well once it&#39;s done), add all the sauce ingredients. Stir well to combine and bring to a boil. Immediately reduce heat and simmer, stirring frequently, for 5 minutes.

If you want a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl, then stir it in until the sauce thickens.

Add the baked crispy tofu to the pan with the sauce and stir to coat. Remove from heat and serve over rice or noodles, perhaps with a side of steamed broccoli and kimchi. Sprinkle with sesame seeds and green onions, if desired. Enjoy!

While the tofu bakes, make the gochujang sauce

Absolutely DELICIOUS! I've tried several recipes by Nora now (the vegan chocolate cake is a MUST!!! OMG!) and she has quickly become one of my favorite vegan chefs!!! 😀 Not a million different ingredients and yet there is nothing left out for taste. YOU ARE THE BEST! 😀

So delicious and easy to make! I made some over the weekend, but went through it immediately because it was so good. This recipe is definitely getting added to my rotation of easy weekday recipes.

Delicious. I love options for baking tofu since I never can seem to pan fry it correctly. Lol sauce is perfectly spicy. Ate it just with steamed broccoli and was a great dinner.

This is now on regular rotation in our house. Easy to make and so delicious!

We love it! My fiancé actually said he wants to eat it every night. I air fried the tofu and it got super crispy and I did add the corn starch slurry to the sauce to make it thicker.

Another absolute joy of a dish from Nora! Absolutely love this. For the UK cooks, use tomato purée 3 tablespoons for the tomato sauce. The Gochujang paste, you can buy at Asda and it’s vegan (yay) and it’s not expensive at all. This is such an amazing dish and taste delicious. A firm favourite in our house now. Thanks Nora!!

It is very sweet and salty, so I used the sauce sparingly and mixed with air-fried tofu and broccoli. I actually made a double batch of sauce, so we'll see how well it freezes.

This is my new favorite recipe. The sauce is so so good. I'm now making bigger batches and using it like ketchup for tofu eggs etc. It's just the right amount of heat, savory &amp; sweet. Thank you so much!

I love the heat in this recipe. Pan fried the tofu and then simmered in the prepared sauce. Adding to the rotation!

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Top 9 korean tofu recipes from across the web

The most viewed korean tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Tofu with Spicy Korean Ketch...

Korean Style Spicy Tofu

Crunchy Fire Sauce Tofu (Samyang Fi...

Crispy Gochujang Korean Tofu

Quick Braised Tofu

15 Healthy Asian Tofu Recipes: Quic...

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The most viewed korean tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine