Description
This Korean Braised Tofu recipe features firm tofu pan-fried to a golden brown and then simmered in a rich, flavorful sauce made from soy sauce, gochugaru, gochujang, garlic, and sesame oil. The result is a spicy, savory dish perfect as a side or main over steamed rice. Garnished with green onions and sesame seeds, it brings authentic Korean flavors to your table in just 35 minutes.
Ingredients
Scale
Tofu
- 1 block (14 oz or 400g) firm tofu, pressed to remove excess liquid
Sauce
- 3 tablespoons soy sauce (preferably Korean soy sauce for soup)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon gochujang (Korean red chili paste)
- 1 tablespoon sugar
- 1 tablespoon rice vinegar or mirin
- 3 cloves garlic, minced
- 1 teaspoon toasted sesame oil
For Cooking and Garnish
- 2 tablespoons vegetable oil
- 1 green onion, finely chopped
- 1 teaspoon sesame seeds
Instructions
- Prepare Tofu: Slice the pressed tofu into 1/2-inch thick pieces. Pat dry each piece thoroughly with a paper towel to remove any remaining moisture, which helps the tofu fry up crisp and golden.
- Pan-Fry Tofu: Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the tofu slices into the hot oil and cook each side until golden brown, about 3-4 minutes per side. Fry in batches if needed to avoid overcrowding.
- Make Sauce: While tofu is frying, mix soy sauce, gochugaru, gochujang, sugar, rice vinegar or mirin, minced garlic, and toasted sesame oil together in a small bowl until sugar is completely dissolved.
- Simmer Sauce: Remove tofu and set aside. Pour the prepared sauce into the same skillet over medium heat and bring to a gentle simmer, allowing it to warm and slightly thicken.
- Braise Tofu in Sauce: Return tofu to the pan, turning slices to coat them thoroughly with the sauce. Let them simmer for 5-8 minutes, turning once halfway, until the sauce thickens and is mostly absorbed.
- Finish and Garnish: Transfer the tofu to a serving dish and sprinkle with chopped green onions and toasted sesame seeds for an added crunch and flavor.
- Serve: Serve the Korean Braised Tofu hot or at room temperature. It works beautifully as a savory side dish or served over steamed rice as a satisfying main course.
Notes
- Pressing the tofu prior to cooking is essential to remove excess water and ensure crispiness.
- If you prefer less heat, reduce the amount of gochugaru and gochujang.
- You can substitute rice vinegar with mirin, but mirin adds a touch more sweetness.
- Use a non-stick or well-seasoned skillet to prevent tofu from sticking during frying.
- This dish can be made vegan by ensuring the soy sauce is free of any animal-derived ingredients.
