Amazing Korean Tofu

Korean Tofu is a sweet and spicy vegan dish that is ready in 25 minutes. Tofu is braised in a sweet and spicy sauce for ultimate flavor!

Korean Tofu is quickly sliding i's way into my weekly meal plan. It is so easy to make - like 25 minutes and one pan easy. It stores well in the fridge for leftovers and it is filled with layers and layers of sweet, spicy, salty, garlicky, nutty, and fresh flavors.

Enjoy this versatile recipe for dinner with rice and veggies and turn leftovers into a crave-able sandwich.

Reasons to love this recipe:

• You can easily adjust the spice level to suit your taste.
• The perfect recipe for nights when you don't know what to cook. Pair it with rice and veggies for a 30 minute meal!
• It's vegan and can easily be made gluten free.

Ingredients and Substitutions:

• Firm tofu - you can also use extra firm tofu or firm sprouted tofu.
• Oil - any neutral oil will work. I like avocado or grapeseed.
• Water - to thin out the sauce and help the tofu braise.
• Soy sauce - or use liquid aminos, tamari, etc.
• Maple syrup - for natural sweetness. You could also use sugar, honey, agave, etc.
• Sesame oil - adds a wonderful nuttiness.
• Green onion - adds light onion flavor.
• Garlic - use freshly minced!
• Gochugaru - these chili flakes are what make Korean Tofu, Korean Tofu. There is no substitute but they can be easily and affordably found online!
• Sesame seeds - add a lovely crunch. White, brown or black sesame seeds all work in this recipe.

How to make Korean Tofu:

Prep the tofu: Drain the tofu and firmly pat it dry with a kitchen towel or paper towel to remove some water. There's no need to press the tofu. Slice it into ½ inch thick rectangles.

Sear the tofu: Heat the oil in a large nonstick or cast iron skillet over medium-high heat. I prefer a cast iron. Cook until golden brown on both sides.

Make the sauce: While the tofu is cooking, whisk together the sauce.

Combine and braise: Pour the sauce over the tofu and lower the heat to a steady simmer. Cook, on both sides, until the tofu has absorbed the color of the sauce and the sauce has reduced. Top with fresh green onions and sesame seeds.

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Storage:

Store leftover Korean Tofu in a lidded container the fridge for up to 5 days. Reheat in the microwave or serve cold.

How to serve Korean Tofu:

Here are some of my favorite ways to serve this delicious tofu!

• Serve it with rice and a cooked vegetable like seared bok choy or steamed broccoli.
• Add it to a sandwich.
• Tuck it into a wrap.
• Roll it into sushi.
• Add it onto a noodle bowl or ramen.
• Serve it over the top of a salad.

What is the best type of tofu to use?

When making Korean Tofu, the best type of tofu to use is Firm tofu. It will hold up while searing in the pan and absorb the flavors of the sauce.

If you can't find firm tofu, try extra firm. Sprouted firm or extra firm tofu will work as well. Steer clear of silken tofu, which is too delicate for this recipe.

What is Gochugaru?

Gochugaru is a chili flake common in Korean cooking. It is vibrant red in color and has a medium spice level. It is made from Korean red chili peppers that are dried out into the sun, de-seeded, and then chopped up into flakes or ground into a powder.

These chili flakes are fruity, smoky, and spicy.

You can buy gochugaru online or at your local Asian market.

If you are looking for more recipes that use gochugaru, try this Korean Tofu Soup! You can also use gochugaru in any recipe that calls for red pepper flakes.

More flavorful tofu recipes to make ASAP!

• Easy Oven Smoked Tofu
• Salt and Pepper Tofu
• Tofu Satay with Peanut Sauce
• Best Ever Baked Tofu - seriously!
• General Tso's Tofu
• Tofu Sushi