Gochujang Tofu (Spicy Korean Braised Tofu)
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
179 kcal
-
Course
Side Dish, Main Course
Gochujang Tofu (Spicy Korean Braised Tofu)
Report
This spicy gochujang tofu is a delicious Korean side dish or easy weeknight dinner served with steamed rice. The sweet and spicy gochujang sauce clings to the pan-fried tofu slices for a flavour-packed Korean braised tofu dish.
Share:
Ingredients
- 18 ounces extra-firm tofu
- 1 tablespoon Canola oil, or vegetable oil
Spicy gochujang sauce
- 3 tablespoons water
- 2 tablespoons regular soy sauce, or light soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon gochujang paste, or 1 teaspoon gochugaru (Korean chilli powder)
- 2 teaspoons Maple syrup, or sugar
- 3 cloves garlic, minced
- 2 green onions, finely sliced (reserve some for garnish)
To serve
- 2 tablespoons toasted sesame seeds
- Reserved green onion
Add to Shopping List
Instructions
- Take the tofu block between your hands and gently press out as much water as possible over the kitchen sink. Cut the tofu block into thick rectangular pieces – about ½ inch (1 cm) thick. Thoroughly pat it dry with a paper towel.
- Grab a small bowl and whisk together the gochujang sauce ingredients.
- Heat a large non-stick pan or seasoned cast iron skillet over medium-high heat with a tablespoon of oil. Once very hot, gently add the dried tofu slices.
- Pan-fry the tofu until lightly golden brown on both sides, about four minutes per side.
- Line a plate with paper towels and transfer the golden tofu to the plate, allowing the paper to absorb the excess oil.
- Reduce the heat to medium and carefully wipe away the excess oil with a paper towel. Add the gochujang sauce mix to the pan and stir for a minute. Return the tofu to the pan with the sauce.
- Simmer for four minutes over medium heat. Gently flip the tofu pieces and simmer for another minute, spooning the sauce over the tofu rectangles.
- Sprinkle with the reserved green onion and sesame seeds.
Equipments used:
Notes
- My spicy gochujang tofu is inspired by Meera Sodha’s braised tofu recipe from her cookbook East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing.
- Use more oil to fry the tofu if your pan is not non-stick and carefully wipe out excess oil before adding the sauce ingredients.
- The sauce reduces until it coats the tofu in a beautiful glaze. You can double the sauce recipe if you want extra sauce to drizzle over your rice
- Gochujang and chilli flakes come in varying degrees of spiciness. I use medium-hot gochujang, and the one tablespoon makes the sauce plenty spicy. Adjust the sauce with extra chilli flakes or more gochujang paste according to your preferred spice level. Or try a gochujang substitute.
- Find more ingredient and substitute information.
Nutrition Information
Show Details
Calories
179kcal
(9%)
Carbohydrates
9g
(3%)
Protein
11g
(22%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Monounsaturated Fat
5g
Trans Fat
0.01g
Sodium
587mg
(24%)
Potassium
283mg
(8%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
68IU
(1%)
Vitamin C
2mg
(2%)
Calcium
94mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Sodium | 587mg | 24% |
| Potassium | 283mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 68IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
