Gochujang Tofu (Spicy Korean Braised Tofu)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
179 kcal
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Course
Side Dish, Main Course
Gochujang Tofu (Spicy Korean Braised Tofu)
Description
Gochujang Tofu combines firm tofu with a spicy Korean-inspired sauce featuring gochujang paste, soy sauce, sesame oil, garlic, and maple syrup. By pressing and drying the tofu, it achieves a pleasant firmness before being pan-fried to develop a golden crust. The tofu is then braised in the sauce until the liquid reduces to a glaze that clings to each piece. The dish develops a balance of savory, spicy, and mildly sweet flavors complemented by the nuttiness of toasted sesame seeds and the freshness of green onions. Cooking in a non-stick pan or well-seasoned skillet helps prevent sticking and allows for even browning. The sauce’s spiciness can be adjusted by varying amounts of gochujang or chili powder.
Serve this tofu as part of a meal with steamed rice or vegetables to enjoy the sauce fully. The tofu holds up well to the braising and remains tender yet firm with a flavorful coating that enhances each bite.
To manage oil levels, use enough oil for frying and wipe away excess before adding sauce ingredients to avoid greasiness. Double the sauce quantity if a saucier result is preferred. Adjust spice levels according to personal taste by adding more chili flakes or gochujang paste.
Ingredients
- 18 ounces extra-firm tofu
- 1 tablespoon canola oil or vegetable oil
Spicy gochujang sauce
- 3 tablespoons water
- 2 tablespoons soy sauce or light soy sauce, regular
- 1 tablespoon sesame oil toasted
- 1 tablespoon gochujang or 1 teaspoon gochugaru (Korean chilli powder, paste
- 2 teaspoons maple syrup or sugar
- 3 cloves garlic minced
- 2 green onion finely sliced (reserve some for garnish
To serve
- 2 tablespoons sesame seeds toasted
- green onion reserved
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.
Notes
- Press the tofu gently to remove excess water before cooking to help it brown properly.
- Use a non-stick or well-seasoned skillet for even browning and easy flipping.
- Adjust the spice by increasing or decreasing the gochujang or adding chili flakes to taste.
- Double the sauce if you prefer extra sauce to spoon over rice.
- Wipe excess oil from the pan before adding the sauce to prevent greasiness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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