Spicy Korean Braised Tofu

Spicy Korean Braised Tofu

The story of Spicy Korean Braised Tofu begins in a small kitchen tucked away in the heart of Seoul, where a humble cook sought to create a dish that was both comforting and bold. One rainy afternoon, as the city streets filled with the aroma of sizzling street food, the cook experimented with tofu, a staple in Korean cuisine. The Spicy Korean Braised Tofu came to life with the addition of rich, spicy sauce made from gochugaru, garlic, and soy sauce. This dish, perfect as a main course or side, was simple yet packed with flavor, making it a favorite among locals.

The Creation

Spicy Korean Braised Tofu wasn’t just about the tofu itself; it was about the harmony of flavors. The cook carefully selected the freshest extra firm tofu, pressing out every drop of moisture to ensure a perfect texture. As the tofu sizzled in a hot pan, turning golden brown, the cook prepared a sauce that would elevate the dish. Combining soy sauce, sesame oil, and apple cider vinegar with a generous amount of gochugaru, the sauce was both spicy and tangy. When the tofu absorbed this rich sauce, it transformed into a dish bursting with umami goodness, ready to be paired with a bowl of steamed rice.

A Family Tradition

Word of Spicy Korean Braised Tofu quickly spread beyond the cook’s small kitchen. Families across Seoul began preparing the dish for their loved ones, adding their own twists to the recipe. Some added mushrooms for an earthy flavor, while others topped the tofu with scallions and sesame seeds for a crunchy finish. No matter the variation, Spicy Korean Braised Tofu became a comforting meal that brought families together around the dinner table, especially during cold winter nights.

A Taste of Korea

Today, Spicy Korean Braised Tofu is enjoyed by people around the world. It’s a dish that embodies the essence of Korean cuisine—simple, satisfying, and full of bold flavors. Whether you’re a tofu lover or new to Korean food, this dish invites you to experience the warmth and richness of Korean home cooking. So, next time you’re craving something hearty and spicy, give Spicy Korean Braised Tofu a try. Serve it with rice, and let the flavors transport you to a cozy kitchen in Seoul, where it all began.

Chef’s Notes- Spicy Korean Braised Tofu

• Tofu Pressing Tip: For an extra-crispy tofu texture, press the tofu for at least 20 minutes. Use a tofu press or stack heavy objects like a cast-iron skillet on top. Properly pressed tofu ensures it absorbs more sauce and achieves a better texture.
• Mushroom Variety: If using mushrooms, feel free to experiment with different types like oyster mushrooms for a meatier texture or shiitake for a more intense umami flavor. Sauté them separately before adding to the tofu to enhance their flavor.
• Adjusting Spice Level: If you’re sensitive to heat, reduce the amount of gochugaru (Korean chili flakes) or use a milder chili powder. Conversely, if you love spicy food, add a bit of gochujang (Korean chili paste) for an extra kick.
• Serving Suggestions: Pair this dish with steamed jasmine rice, but it also goes well with brown rice or even cauliflower rice for a low-carb option. Add a side of pickled vegetables or kimchi to balance the richness of the dish.
• Sauce Consistency: To achieve a thicker sauce, let it simmer uncovered for a few extra minutes until it reaches your desired consistency. You can also add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) if you prefer a thicker, glossier sauce.
• Storage Tip: This dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or enjoy it cold as a quick meal.

Spicy Korean Braised Tofu

Recipe by Kimmy

Course: Main Course, Side DishCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

218

kcal

Resting Time

10

minutes

Total time

40

minutes

Dive into the flavors of Korea with this Spicy Korean Braised Tofu! This dish features pan-fried tofu simmered in a rich, spicy sauce, perfect as a main course or a side dish. It’s simple, satisfying, and packed with umami goodness. Whether you’re a tofu lover or looking to try something new, this recipe is a must-try. Serve it with steamed rice and enjoy a delicious meal that’s both healthy and flavorful.

Ingredients

• Tofu and Mushrooms

• 1 block extra firm tofu (17 oz)

• 3.5 oz fresh shiitake mushrooms (optional)

• 1-2 tbsp vegetable oil for frying

• Sauce

• 1/4 cup tamari or soy sauce

• 1/2 cup water

• 1 tbsp sake or rice wine (optional but recommended)

• 2 tsp sesame oil

• 2 tbsp apple cider vinegar

• 1 1/2 tbsp Korean chili flakes (gochugaru)

• 2 cloves garlic, finely chopped

• 3 tsp brown sugar (adjust to taste)

• 1 scallion, white part chopped (green part for garnish)

• To Serve

• Toasted sesame seeds for topping

• Steamed jasmine rice

• Chopped green onions for garnish

• Alternative Ingredients:

• Tofu: Firm tofu can be used instead of extra firm.

• Mushrooms: Button mushrooms or portobello can replace shiitake.

• Soy Sauce: Coconut aminos for a gluten-free option.

• Rice Wine: White wine or sherry as substitutes.

• Brown Sugar: Maple syrup or honey for a different sweetness.

Directions

• Pressing Tofu – Wrap the tofu in a clean towel and place a heavy object on top to press out excess moisture for about 10 minutes. If using mushrooms, slice them thinly or break them apart if using enoki.
• Slicing Scallions – Thinly slice the scallions and separate the white parts from the green parts. In a bowl, combine tamari or soy sauce, water, sake or rice wine, sesame oil, apple cider vinegar, gochugaru, garlic, brown sugar, and the white parts of the scallions. Set aside.
• Slicing Tofu – Cut the pressed tofu into 1/2 to 1-inch thick pieces in either rectangular or square shapes. Heat vegetable oil in a large nonstick pan over medium-high heat. Once hot, add the tofu slices and fry until golden brown on each side (about 4-5 minutes per side). Fry in batches if necessary.
• Adding Mushrooms – Add the sliced mushrooms to the pan with the tofu. Pour the prepared sauce mixture over the tofu and mushrooms. Cover the pan and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and uncover. Spoon the sauce over the tofu to coat it well. Flip the tofu pieces and let them cook for another 5-6 minutes until the sauce reduces and the tofu absorbs some of the liquid.
• Garnishing – Garnish with green parts of the scallions and toasted sesame seeds. Serve hot with steamed jasmine rice. This dish can also be enjoyed cold as part of a Korean banchan spread.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 218kcal
• Carbohydrates: 15g
• Protein: 16g
• Fat: 11g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 1439mg
• Potassium: 438mg
• Fiber: 3g
• Sugar: 8g
• Vitamin A: 1226IU
• Vitamin C: 1mg
• Calcium: 81mg
• Iron: 4mg

FAQs- Spicy Korean Braised Tofu

Can I make this dish gluten-free?

Yes! Substitute the soy sauce with tamari or coconut aminos to make this dish gluten-free.

What if I can’t find gochugaru?

If gochugaru isn’t available, you can use crushed red pepper flakes or a combination of paprika and cayenne pepper to mimic the flavor. Keep in mind that gochugaru has a slightly smoky, fruity taste that’s unique.

Can I make this dish ahead of time?

Absolutely! This dish can be made ahead and stored in the fridge for up to 3 days. The flavors develop over time, making it even more delicious when reheated or enjoyed cold.

What other proteins can I use instead of tofu?

If you’re not vegan, you can substitute tofu with pan-fried tempeh, seitan, or even chicken breast. Just adjust the cooking time accordingly.

Can I freeze this dish?

While you can freeze the cooked tofu, it may change the texture slightly. If you do freeze it, let it thaw in the refrigerator overnight before reheating. It’s best enjoyed fresh or refrigerated.