Korean Tofu with Spicy Korean Ketchup
User Reviews
5
Korean Tofu with Spicy Korean Ketchup
Description
The recipe for Korean Tofu with Spicy Korean Ketchup starts by preparing a sauce that blends ketchup and gochujang for a sweet and spicy base, enhanced with soy sauce, honey, sesame oil, and garlic. Firm or extra-firm tofu is dried and pan-fried until all sides achieve a crispy, golden brown exterior, which contrasts nicely with its tender interior. After frying, the sauce is warmed briefly in the skillet before the tofu cubes are returned and carefully coated in the sauce. Toasted sesame seeds and thinly chopped green onions add finishing touches to the dish.
This tofu preparation carries a lively spicy-sweet flavor that complements the crisp texture of the tofu. Its construction allows for serving at room temperature or warm, offering versatility for different meal contexts. A bowl of steamed rice accompanies the tofu well, making it a filling and flavorful vegetarian option.
Patting the tofu dry and pressing out excess moisture before frying is key to achieving a desirable crispness. The sauce can be adjusted in heat by varying the gochujang quantity. Toasting sesame seeds adds a subtle nutty aroma that complements the sauce’s ingredients. The dish’s components are straightforward, relying on layering simple flavors to create a satisfying result.
Ingredients
MAIN
- 250 g tofu (0.6 pounds), firm to extra firm, cut into cubes
- neutral cooking oil I used rice bran oil, generic cooking oil
SPICY KOREAN KETCHUP SAUCE
- 3 Tbsp ketchup
- 1 -1.5 Tbsp gochujang
- 1/2 Tbsp soy sauce , regular
- 1/2 Tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 tsp garlic minced
- sesame seeds optional, toasted
- green onions , finely chopped (optional)
Instructions
- Combine the spicy Korean ketchup sauce ingredients in a bowl. Mix them well and set it aside.
- Pat dry the cubed tofu using kitchen paper. You may also want to gently press them down to squeeze more water out. Pan fry the tofu in a skillet over medium high heat until all sides are golden brown. (It will take 2-3 mins on each side.) Remove the tofu from the skillet and set it aside.
- Pour in the spicy ketchup sauce in the skillet and stir it over medium low heat for about 5 to 10 seconds. Return the tofu to the skillet. Gently coat with the sauce. Sprinkle with sesame seeds and green onions.
- Serve with steamed rice. (It can be served warm or cold.)
Notes
- Press and pat tofu dry to achieve a firm texture and crispy exterior when pan frying.
- Adjust gochujang amount to control spiciness of the sauce.
- Serve with steamed rice for a complete meal.
- Can be served warm or at room temperature depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 7g | 2% |
| Fat | 11g | 17% |
| Sodium | 242mg | 10% |
| Potassium | 63mg | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 1.7mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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