Spicy Korean Tofu
This Spicy Korean Tofu is bold, flavorful, and easy to make! Crispy tofu cubes coated in a spicy, sweet, and nutty Korean sauce perfect for any weeknight.
Servings: 4 servings
Ingredients
- 16 oz firm tofu pressed and drained
- 1 tablespoon oil vegetable or any neutral oil
- 1.5 tablespoons soy sauce naturally brewed
- 1 tablespoon sugar
- 1 stalk green onion stem removed and sliced into small rounds
- 2 cloves garlic minced
- 1.5 tablespoons Korean red chili powder (gochugaru) medium heat
- 1 red chili seeded and pounded, optional
- 1 teaspoon white sesame seeds toasted, for garnish and aroma
- 1 tablespoon sesame oil toasted sesame oil for finishing
- 0.33 cup water for simmering the sauce
Instructions
- 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. Once pressed, cut the tofu into bite-sized cubes or rectangles.
- 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.
- 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, about another 4-5 minutes.
- 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.
- 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.
- Drizzle the sesame oil over the tofu and sprinkle with toasted white sesame seeds. Give it one last gentle stir, then remove from heat.
- Serve your Spicy Korean Tofu hot over steamed rice or alongside your favorite noodle dish.
Equipment
- Non-stick skillet or frying pan
- Mortar and Pestle
- Knife and cutting board
- Spatula or Wooden Spoon
- Plate with paper towels
Notes
- Press tofu thoroughly to achieve a crispy texture when frying.
- Adjust the heat by reducing or omitting the pounded red chili and Korean chili powder.
- Store cooked tofu in an airtight container in the fridge for up to 3 days.