spicy Korean tofu

Spicy Korean Tofu Recipe

As a vegetarian, I simply can’t get enough of tofu! The protein kick aside, I love that tofu is a blank canvas on which to experiment with a medley of flavours, often inspired by different cuisines and cultures. My recent discovery (rather a revelation) is Korean-inspired tofu, coated in a sticky ketchup-like sauce that is part sweet, part tangy and very spicy!


Tips For Making Spicy Korean Tofu

spicy korean tofu

Prepare the tofu

  • Drain the excess water out of the tofu by wrapping the block between paper towels and then gently pressing down to release the water using a steel plate or even a wooden chopping board. Let the tofu sit for at least half an hour (ideally an hour) until it is fully drained and firm enough.
  • Coat the tofu in corn-flour before pan-frying in hot oil until it is crisp and golden across all sides.

Making the spicy Korean sauce

  • The star ingredient in this tofu recipe is a Korean-style Ketchup, made by mixing together gochujang (a spicy Korean fermented red chilli paste), tomato ketchup and a few other staple pantry items (soy sauce, rice vinegar and a dash of sugar). Gochujang is recommended for authenticity of flavour; however in a pinch, you could use another red chilli paste instead.
  • Add a splash of water along with all the other sauce ingredients to thin down the Korean sauce to your desired consistency.

How to serve this spicy Korean tofu

  • Garnish with scallions and sesame seeds before serving for a dish that is as attractive as it is comforting. You can serve it with a short-grain rice or another grain of your choosing.
spicy korean tofu

spicy Korean tofu

Spicy Korean Tofu

Elevate your next tofu fix with a "Korean Ketchup" that is part sweet and part tangy, with a spicy slant and fiery shades of heat!
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Course Main Course, Side Dish
Cuisine Asian, Korean
Servings 2

Ingredients
  

  • 1 block of tofu
  • 2-4 tbsp cornflour
  • oil for pan-frying tofu

Spicy Korean Sauce

  • 1 tsp toasted sesame oil
  • 2 cloves of garlic , minced
  • ½-1 tsp red chillies, minced (optional)
  • 1 tbsp gochujang paste/ red chilli paste
  • 2 tbsp tomato ketchup
  • 2 tbsp light soy sauce
  • 1 tsp rice vinegar
  • 1-2 tsp raw sugar/ maple syrup (adjust depending on preference)
  • toasted sesame seeds (for garnishing)
  • scallions (for garnishing)

Instructions
 

Prepare the tofu

  • Drain the excess water out of the tofu by wrapping the block between paper towels and then gently pressing down to release the water using a steel plate or even a wooden chopping board. Let the tofu sit for at least half an hour (ideally an hour) until it is fully drained and firm enough.
  • Then, cut it into cubes or long rectangular strips and coat it with cornflour.
  • Liberally heat a few tablespoons of cooking oil in a skillet and pan-fry the tofu for 7 – 10 minutes , flipping the pieces over until they’re golden brown and crisp on both sides. Remove from heat and set aside.

Prepare the spicy Korean sauce

  • Heat a tsp of toasted sesame oil in the same skillet. Sauté the garlic (and chilli if adding) until fragrant.
  • Add the soy sauce, gochujang/ chilli paste, ketchup, rice vinegar and a splash of water. Stir the ingredients together on medium low heat until it thickens into a sticky sauce.
    spicy korean sauce
  • Add the tofu, tossing gently until it is evenly coated and glazed with the sticky sauce.
    spicy korean tofu
  • Remove from heat and divide into serving bowls, garnishing with sesame seeds and scallions/ spring onions (green part only). Serve hot with rice or your grain of choice!
    spicy Korean tofu
Keyword spicy korean tofu

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3 Comments

  1. Shibani

    Lovely! Can’t wait to try this.
    Which tofu do u use? I love the taste and texture of the silken tofu but not sure how that would hold up while tossing around. Tried organic tofu from benzer and didn’t enjoy that much..

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