Korean Tofu Recipe
If you’re looking for a delicious and satisfying dish that’s packed with flavor, this Korean Tofu Recipe is the perfect choice. Not only is it easy to make, but it also features a delightful balance of spicy, sweet, and savory notes. With crispy tofu cubes enveloped in a rich, spicy sauce, this dish will quickly become a favorite at your dining table. Let’s dive in and explore how to make this delectable dish from start to finish!
What You’ll Love About This Recipe
– Flavor Explosion: The combination of gochujang, sesame oil, and garlic creates a depth of flavor that is utterly irresistible.
– Easy to Prepare: With straightforward steps, this recipe is perfect for both beginner cooks and seasoned chefs.
– Healthy and Versatile: Packed with protein and vegetables, this dish can easily be served with rice, noodles, or stir-fried veggies.
– Customizable: Feel free to add your favorite vegetables or adjust the spice level to suit your taste.
The Essentials
- 2 tablespoons gochujang: A Korean chili paste that adds heat and umami.
- 1 tablespoon soy sauce: For a savory, salty taste.
- 1 tablespoon sesame oil: Adds a nutty flavor and richness.
- 1 tablespoon maple syrup: A natural sweetener that balances the spice.
- 2 cloves garlic, minced: Fresh garlic enhances the overall flavor.
- 1 teaspoon grated ginger: For a warm, aromatic touch.
- 1 tablespoon rice vinegar: Adds acidity to brighten the dish.
- 1 tablespoon water: To help thin the sauce.
- 1 tablespoon cornstarch: For coating the tofu and achieving crispiness.
- 2 tablespoons vegetable oil: For frying the tofu until golden brown.
- 1 block (16 ounces) extra-firm tofu: The star of the dish, providing protein and texture.
- Sliced green onions: For garnish and freshness.
- Toasted sesame seeds: To add a delightful crunch.
Before You Start: Equipment
- Sharp Knife: For cutting the tofu into cubes.
- Cutting Board: A safe surface to prepare your ingredients.
- Mixing Bowl: To combine the sauce ingredients.
- Frying Pan or Skillet: To fry the tofu to perfection.
- Spatula: For flipping the tofu while cooking.
Korean Tofu Recipe in Steps
Step 1: Prepare the Tofu
Start by pressing the extra-firm tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top. Let it sit for at least 15-20 minutes. Once pressed, cut the tofu into bite-sized cubes.
Step 2: Make the Sauce
In a mixing bowl, combine the gochujang, soy sauce, sesame oil, maple syrup, minced garlic, grated ginger, rice vinegar, and water. Whisk until well blended and set aside.
Step 3: Coat the Tofu
In a separate bowl, toss the cubed tofu with cornstarch until evenly coated. This step is crucial for achieving that crispy exterior.
Step 4: Heat the Oil
In a frying pan or skillet, heat the vegetable oil over medium-high heat. Ensure the oil is hot before adding the tofu.
Step 5: Fry the Tofu
Carefully add the coated tofu cubes to the hot oil in a single layer. Fry for about 3-4 minutes on each side, or until golden brown and crispy. You may need to do this in batches to avoid overcrowding.
Step 6: Add the Sauce
Once the tofu is fried, reduce the heat to low and pour the prepared sauce over the tofu. Gently toss to coat the tofu evenly and let it cook for another 2-3 minutes until the sauce thickens slightly.
Step 7: Serve and Garnish
Transfer the saucy tofu to a serving dish. Garnish with sliced green onions and toasted sesame seeds for an added touch of flavor and presentation.
Swap Guide
- Gochujang: If you can’t find gochujang, you can substitute with sriracha for heat, though the flavor will differ.
- Maple Syrup: Honey or agave nectar can be used as alternatives for sweetness.
- Vegetable Oil: Olive oil or coconut oil can work well for frying, depending on your preference.
- Tofu: If you prefer a different protein, tempeh or seitan can also be used in this recipe.
What I Learned Testing
- Pressing the tofu is key to achieving the best texture; it allows the tofu to absorb more sauce and become crispier.
- Adjusting the amount of gochujang lets you control the spice level, making this dish enjoyable for everyone.
- Adding vegetables, such as bell peppers or snap peas, can enhance the nutritional value and add more color to the dish.
- This recipe is versatile enough to be served as an appetizer, main course, or even as a filling for wraps.
Save It for Later
This Korean Tofu Recipe is perfect for meal prepping. You can make a big batch at the beginning of the week and store it in an airtight container in the fridge. Reheat it in a skillet or microwave, and serve it over rice or noodles for an easy and delicious meal any day of the week!
Korean Tofu Recipe FAQs
Can I use soft tofu for this recipe?
Soft tofu is not recommended for frying as it is too delicate and may fall apart. Extra-firm tofu works best for this recipe to achieve the desired crispiness.
What can I serve with this Korean Tofu?
This dish pairs wonderfully with steamed rice, quinoa, or noodles. You can also serve it alongside stir-fried vegetables for a complete meal.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop for best results.
Can I make this recipe vegan?
Yes! This Korean Tofu Recipe is already vegan-friendly, as it uses plant-based ingredients throughout.
Save & Share
If you enjoyed this Korean Tofu Recipe, please share it with your friends and family! Don’t forget to save it for your next cooking adventure. Happy cooking!
Korean Tofu Recipe
Ingredients
Equipment
Method
- Start by pressing the extra-firm tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top. Let it sit for at least 15-20 minutes. Once pressed, cut the tofu into bite-sized cubes.
- In a mixing bowl, combine the gochujang, soy sauce, sesame oil, maple syrup, minced garlic, grated ginger, rice vinegar, and water. Whisk until well blended and set aside.
- In a separate bowl, toss the cubed tofu with cornstarch until evenly coated. This step is crucial for achieving that crispy exterior.
- In a frying pan or skillet, heat the vegetable oil over medium-high heat. Ensure the oil is hot before adding the tofu.
- Carefully add the coated tofu cubes to the hot oil in a single layer. Fry for about 3-4 minutes on each side, or until golden brown and crispy. You may need to do this in batches to avoid overcrowding.
- Once the tofu is fried, reduce the heat to low and pour the prepared sauce over the tofu. Gently toss to coat the tofu evenly and let it cook for another 2-3 minutes until the sauce thickens slightly.
- Transfer the saucy tofu to a serving dish. Garnish with sliced green onions and toasted sesame seeds for an added touch of flavor and presentation.
Notes
- Press the tofu well to achieve the best texture.
- Adjust gochujang for your desired spice level.
- Add vegetables for extra nutrition and color.
