If you’re looking to add a flavorful and satisfying twist to your vegetarian meals, this Korean Braised Tofu Recipe is an absolute must-try. It brilliantly balances a rich, spicy sauce with perfectly pan-fried tofu, creating a dish that’s bursting with layers of umami and just the right amount of heat. Whether you’re familiar with Korean cuisine or just starting to explore its wonders, this recipe offers a delightful combination of textures and flavors that will make tofu the star of your table.
Ingredients You’ll Need
These ingredients are simple yet essential, each bringing a unique touch to the dish—from the smooth firmness of tofu to the deep, savory notes of soy sauce and the gentle kick from Korean chili paste. Together, they create a harmonious blend of color, texture, and flavor that’s authentically Korean.
- Firm tofu (1 block, 14 oz or 400g): Make sure to press out excess moisture to get a crispy, golden surface when frying.
- Vegetable oil (2 tablespoons): A neutral oil helps crisp up the tofu without overpowering the flavors.
- Soy sauce (3 tablespoons): Korean soy sauce for soup is ideal for authenticity, lending a deep savory base.
- Gochugaru (1 tablespoon): Korean red pepper flakes add that gentle, smoky heat essential for this dish.
- Gochujang (1 tablespoon): Korean chili paste injects a luscious, slightly sweet spice to the sauce.
- Sugar (1 tablespoon): Balances the heat and adds a subtle caramel undertone.
- Rice vinegar or mirin (1 tablespoon): Brings brightness and a hint of sweetness to round out the sauce.
- Garlic (3 cloves, minced): Infuses that irresistible, aromatic punch we all love in Korean cooking.
- Toasted sesame oil (1 teaspoon): Adds a nutty fragrance that elevates the entire dish.
- Green onion (1, finely chopped): Provides freshness and a pop of vibrant color as a garnish.
- Sesame seeds (1 teaspoon): For a final crunchy, nutty accent and an authentic finishing touch.
How to Make Korean Braised Tofu Recipe
Step 1: Prepare the Tofu
Start by slicing your pressed tofu into half-inch thick pieces—it’s important to pat each slice dry with a paper towel so they fry up nicely without steaming. This step ensures the tofu will achieve a satisfying crispness on the outside while staying tender inside.
Step 2: Pan-Fry Until Golden
Heat vegetable oil over medium-high heat in a large skillet, then gently place the tofu slices one by one. Fry them until each side turns a rich golden brown, approximately 3 to 4 minutes per side. Be patient and avoid overcrowding the pan, as this helps maintain that perfect crispy texture.
Step 3: Mix the Bold Sauce
While your tofu is getting beautifully browned, whisk together the soy sauce, gochugaru, gochujang, sugar, rice vinegar, minced garlic, and toasted sesame oil in a small bowl. Stir frequently until the sugar fully dissolves, creating a velvety sauce full of vibrant flavors ready to infuse the tofu.
Step 4: Simmer the Sauce
Once all tofu slices are cooked and set aside, pour this flavorful sauce into the same skillet to capture all those browned bits leftover from frying. Bring the sauce to a gentle simmer over medium heat—this will thicken it and deepen the flavors even more.
Step 5: Braise the Tofu
Return the tofu pieces into the skillet, making sure each one is generously coated by that rich sauce. Let the tofu simmer for 5 to 8 minutes, turning them halfway through so they soak up the sauce evenly and become irresistibly flavorful.
Step 6: Garnish and Serve
Transfer the braised tofu to your serving dish and sprinkle with finely chopped green onions and sesame seeds. These small touches not only add contrast in texture but also brighten the overall presentation.
Step 7: Enjoy at Your Leisure
This Korean Braised Tofu Recipe can be enjoyed hot or at room temperature, making it a versatile addition to your meals—whether as a savory side dish or a delicious main served over steamed rice.
How to Serve Korean Braised Tofu Recipe
Garnishes
Fresh green onions and toasted sesame seeds are traditional garnishes that add crunch, color, and subtle freshness to balance the rich sauce. Feel free to add a few extra chili flakes if you like your dish with an extra kick.
Side Dishes
This tofu pairs wonderfully with simple steamed rice to soak up the sauce or alongside a crisp cucumber salad to provide a refreshing contrast. You might also enjoy it with stir-fried greens or a light kimchi side to stay in tune with Korean flavors.
Creative Ways to Present
For a fun twist, try serving the tofu on a bed of mixed noodles or alongside pickled vegetables for added texture and brightness. Wrapping the braised tofu in lettuce leaves for a lettuce wrap is a delightful way to enjoy each flavorful bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover Korean Braised Tofu Recipe in an airtight container in the refrigerator for up to 3 days. The tofu will continue to soak up the sauce overnight, making leftovers even tastier.
Freezing
While tofu can be frozen, the texture may change slightly. If you do freeze leftovers, place them in a freezer-safe container and consume within one month for the best quality. Thaw the dish overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over low to medium heat, adding a splash of water if the sauce has thickened too much. Avoid microwaving to preserve the tofu’s texture and the sauce’s intricate flavors.
FAQs
Can I use soft tofu instead of firm tofu in this recipe?
Firm tofu is preferred for this recipe because it holds its shape during frying and simmering. Soft tofu tends to break apart and won’t achieve the same texture in the Korean Braised Tofu Recipe.
Is gochujang very spicy?
Gochujang has a moderate spiciness balanced with a hint of sweetness. It adds depth and warmth rather than overpowering heat, making it approachable for many palates.
Can I make this recipe gluten-free?
Absolutely! Just substitute the soy sauce with a gluten-free tamari or coconut aminos. Keep an eye on any other sauces to ensure they fit your dietary needs.
What is the best way to press tofu quickly?
Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object on top, like a cast iron skillet, for at least 15 minutes. This removes excess water to help with frying and marinading.
Can I add vegetables to the Korean Braised Tofu Recipe?
Yes, adding vegetables like sliced mushrooms, bell peppers, or zucchini during the simmering step can make the dish more substantial and colorful while soaking up that delicious sauce.
Final Thoughts
This Korean Braised Tofu Recipe is one of those dishes that feels like a warm hug after a long day. Its balance of spicy, sweet, and savory flavors perfectly complements the satisfying texture of tofu, creating a dish you’ll want to make again and again. Don’t be shy—give this recipe a try and watch how it transforms your meals into something truly special!
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Korean Braised Tofu Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: Serves 3-4
- Category: Side Dish
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
Korean Braised Tofu is a deliciously savory and mildly spicy dish featuring firm tofu pan-fried to golden perfection, then simmered in a flavorful sauce made with soy sauce, gochujang, gochugaru, garlic, and sesame oil. This quick and easy recipe highlights traditional Korean flavors and makes a perfect side dish or light main when served over steamed rice.
Ingredients
Tofu
- 1 block (14 oz or 400g) of firm tofu, pressed to remove excess liquid
Sauce
- 3 tablespoons soy sauce (preferably Korean soy sauce for soup)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon gochujang (Korean red chili paste)
- 1 tablespoon sugar
- 1 tablespoon rice vinegar or mirin
- 3 cloves garlic, minced
- 1 teaspoon toasted sesame oil
Other
- 2 tablespoons vegetable oil
- 1 green onion, finely chopped (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
- Prepare the Tofu: Slice the pressed tofu into 1/2-inch thick pieces and pat each piece dry with a paper towel to ensure maximum crispiness when frying.
- Pan-Fry the Tofu: Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the tofu slices in the pan and cook until golden brown on each side, about 3-4 minutes per side. Fry in batches if necessary to avoid overcrowding.
- Mix the Sauce: While the tofu cooks, combine soy sauce, gochugaru, gochujang, sugar, rice vinegar, minced garlic, and toasted sesame oil in a small bowl. Stir thoroughly until the sugar is fully dissolved.
- Simmer the Sauce: Remove the fried tofu from the pan and set aside. Pour the prepared sauce mixture into the same pan and bring to a gentle simmer over medium heat.
- Braise the Tofu: Return the tofu slices to the pan, coating each piece well with the simmering sauce. Let it cook for an additional 5-8 minutes, turning once halfway through, until the sauce thickens and is absorbed by the tofu.
- Garnish and Serve: Transfer the braised tofu to a serving dish and sprinkle with chopped green onions and sesame seeds for garnish. Serve hot or at room temperature, ideal as a side dish or over steamed rice.
Notes
- Pressing the tofu to remove excess water is crucial for achieving a crisp texture when pan-frying.
- You can adjust the spiciness by varying the amount of gochugaru and gochujang according to your preference.
- If mirror rice vinegar is unavailable, plain rice vinegar works well as a substitute.
- This dish can be made ahead of time and tastes great served cold or reheated gently.
- Use a non-stick or well-seasoned skillet to prevent tofu from sticking during frying.
