Spicy Korean Tofu
This Spicy Korean Tofu is bursting with flavor! A quick and easy dish that’s perfect for weeknight dinners.
Servings: 4 servings
Ingredients
- 16 oz firm tofu
- 1 tablespoon oil (vegetable or sesame)
- 1.5 tablespoons soy sauce
- 1 tablespoon sugar
- 1 stalk green onion (cut into small rounds)
- 2 cloves garlic (minced)
- 1.5 tablespoons Korean red chili powder (gochugaru)
- 1 teaspoon white sesame seeds
- 1 tablespoon sesame oil
- 1/3 cup water
Instructions
- Start by draining the firm tofu. Wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes to press out excess moisture.
- Once pressed, cut the tofu into bite-sized cubes for even cooking and better flavor absorption.
- In a small bowl, combine the soy sauce, sugar, minced garlic, Korean red chili powder, and sesame oil. Stir well until the sugar is dissolved.
- Heat the oil in a frying pan over medium-high heat. Add the tofu cubes and sauté for about 5-7 minutes until golden brown on all sides.
- Pour the marinade over the tofu in the pan, and add the water. Stir to coat evenly and allow to simmer for about 5 minutes until the sauce thickens slightly.
- Once the sauce has thickened, remove from heat. Garnish with green onion rounds and white sesame seeds. Serve hot over rice or with side dishes.
Equipment
- Frying Pan or Skillet
- Knife and cutting board
- Mortar and pestle (optional)
- Measuring spoons and cups
- Spatula
Notes
- Press tofu well to avoid a soggy texture.
- Don’t burn the garlic; add it after the tofu starts to brown.
- Adjust spice level by modifying the amount of chili powder.