Spicy Korean Tofu

If you’re craving a dish that perfectly balances heat, savory depth, and delightful texture, look no further than this Spicy Korean Tofu. This recipe brings together the bold flavors of Korean red chili powder and the nuttiness of sesame oil, creating an irresistible dish that’s both vibrant and comforting. Whether you’re a seasoned tofu lover or just starting to explore plant-based meals, this Spicy Korean Tofu is guaranteed to become a staple in your kitchen. It’s quick to make, packed with flavor, and versatile enough to serve over rice, noodles, or alongside your favorite veggies.

What Sets This Recipe Apart

What makes this Spicy Korean Tofu truly special is its perfect harmony of spicy, sweet, and umami flavors that Korean cuisine is known for. The combination of Korean red chili powder and fresh pounded red chili adds layers of heat that can be adjusted to your liking. Using firm tofu ensures a satisfying, meaty texture that holds up well during cooking. The soy sauce and sugar create a beautifully balanced glaze, while sesame oil and white sesame seeds contribute a fragrant, nutty finish. This dish stands out because it’s not just spicy; it’s complex, comforting, and incredibly easy to whip up on a busy weeknight.

What You’ll Need

• 16oz (450g) firm tofu – pressed and drained
• 1 tablespoon oil – vegetable or any neutral oil works well
• 1 1/2 tablespoons soy sauce – choose a naturally brewed soy sauce for best flavor
• 1 tablespoon sugar – balances the spice with a touch of sweetness
• 1 stalk green onion – stem removed and sliced into small rounds
• 2 cloves garlic, minced – fresh garlic adds pungency and depth
• 1 1/2 tablespoons Korean red chili powder (gochugaru) – the star spice, medium heat
• 1 red chili, seeded and pounded – optional, for extra kick
• 1 teaspoon white sesame seeds – toasted, for garnish and aroma
• 1 tablespoon sesame oil – toasted sesame oil for finishing
• 1/3 cup water – for simmering the sauce

Tools & Equipment Needed

• Non-stick skillet or frying pan – for sautéing tofu and mixing sauce
• Mortar and pestle – ideal for pounding the red chili to release flavor (optional)
• Knife and cutting board – for chopping garlic and green onion
• Spatula or wooden spoon – for stirring and flipping tofu gently
• Plate with paper towels – to press and drain tofu

Step-by-Step: Spicy Korean Tofu

Step 1: Prepare the Tofu

Begin by pressing the firm tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object on top for 15-20 minutes. This step is crucial to achieve a crispy texture when frying. Once pressed, cut the tofu into bite-sized cubes or rectangles according to your preference.

Step 2: Make the Chili Paste

In a small bowl, combine the Korean red chili powder, pounded red chili (if using), soy sauce, sugar, and water. Stir well until the sugar dissolves completely. This paste will infuse the tofu with that signature spicy, sweet, and savory flavor typical of Korean dishes.

Step 3: Cook the Tofu

Heat the tablespoon of oil in a non-stick skillet over medium heat. Add the tofu pieces in a single layer and cook without stirring for about 4-5 minutes until the bottoms are golden and crispy. Flip the tofu carefully to brown all sides evenly, which should take another 4-5 minutes.

Step 4: Add Aromatics

Once the tofu is golden on all sides, add the minced garlic and sliced green onions to the pan. Stir gently and cook until the garlic is fragrant, about 1 minute. This step builds the base flavor for your Spicy Korean Tofu.

Step 5: Simmer in Sauce

Pour the chili paste mixture over the tofu and reduce the heat to low. Let it simmer for 3-4 minutes, allowing the tofu to soak up the sauce and thicken slightly. Stir occasionally to coat every piece with the spicy glaze.

Step 6: Finish with Sesame

Drizzle the sesame oil over the tofu and sprinkle with toasted white sesame seeds. Give it one last gentle stir, then remove from heat. The toasted sesame oil adds a rich, nutty aroma that elevates this dish to another level.

Step 7: Serve and Enjoy

Serve your Spicy Korean Tofu hot over steamed rice or alongside your favorite noodle dish. For an exciting pairing, try it with Spicy Pickled Cucumber Ramen Noodles or create a balanced bowl with Crispy Sesame Ginger Tofu Bowls.

Allergy-Friendly Swaps

• Soy sauce: Use tamari or coconut aminos for a gluten-free alternative.
• Tofu: Substitute with tempeh or seitan if you prefer a different texture or need a soy-free option.
• Sugar: Replace with maple syrup or agave nectar for a natural sweetener.
• Sesame oil: Use walnut or avocado oil if you have a sesame allergy.

Troubleshooting Tips

• Tofu sticks to the pan: Make sure your pan is properly heated and use enough oil. Also, pressing the tofu thoroughly helps create a crisp crust.
• Too spicy: Reduce the Korean red chili powder and omit the pounded red chili. You can also add a splash of coconut milk or plain yogurt on the side to mellow the heat.
• Sauce too thin: Let it simmer a little longer to thicken, or mix a small amount of cornstarch with water and stir it in to achieve desired consistency.
• Tofu falling apart: Handle tofu gently when flipping and stirring, and use firm or extra-firm tofu for best results.

Prep Ahead & Store

You can prepare the chili paste up to 2 days in advance and store it in an airtight container in the refrigerator. The flavors will deepen over time, making your Spicy Korean Tofu even more delicious.

Cooked tofu can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overcooking when reheating to maintain the tofu’s texture.

Helpful Q&A

Can I use silken tofu instead of firm tofu?

Silken tofu is much softer and delicate, so it’s not recommended for this recipe as it won’t hold up well when frying or simmering. Firm or extra-firm tofu is best for achieving that crispy, chewy texture.

Is Korean red chili powder the same as regular chili powder?

No, Korean red chili powder, or gochugaru, has a unique smoky, slightly sweet flavor and medium heat level. Regular chili powder blends often contain multiple spices and can be hotter or milder. It’s best to use gochugaru for authentic flavor.

How can I make this dish less spicy for kids?

Simply reduce or omit the pounded red chili and use less Korean red chili powder. You can also increase the sugar slightly to balance flavors and serve with cooling sides like steamed rice or cucumber salad.

What are some good side dishes to serve with Spicy Korean Tofu?

This dish pairs beautifully with steamed rice, stir-fried vegetables, or Korean-style sides like kimchi. For a refreshing contrast, try the Spicy Pickled Cucumber Ramen Noodles or a simple green salad.

Our Most-Loved Recipes

• Crispy Sesame Ginger Tofu Bowls – a flavorful and crunchy tofu bowl perfect for meal prep.
• Spicy Pickled Cucumber Ramen Noodles – vibrant noodles with a spicy kick and crisp cucumbers.
• Kimchi Fried Rice – a quick and delicious Korean-inspired fried rice.
• Korean Bulgogi Beef – sweet and savory marinated beef, perfect for family dinners.

Hungry for More?

If this Spicy Korean Tofu has you excited about Korean flavors, dive into more recipes that explore the rich spices and bold tastes this cuisine offers. Experiment with different textures and heat levels to find your perfect balance. Whether you’re cooking for yourself or entertaining guests, these dishes bring warmth and satisfaction to the table.

This Spicy Korean Tofu recipe combines a simple ingredient list with bold flavors to create a dish that’s as exciting as it is easy to make. With its crispy tofu cubes coated in a spicy, sweet, and aromatic sauce, it’s a meal that satisfies cravings and nourishes the soul.

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