Korean Braised Tofu Recipe

If you’re craving a dish that perfectly balances bold flavors, silky textures, and a little bit of kick, then this Korean Braised Tofu Recipe is about to become your new go-to. Tender slices of golden tofu soak up a luscious, spicy-sweet sauce infused with garlic, sesame, and the unmistakable warmth of gochujang and gochugaru. It’s comfort food with a vibrant Korean twist, easy enough for a weeknight but impressive enough to share with friends. Once you try this, you’ll see how this simple dish can transform tofu into something truly memorable and addictive.

Ingredients You’ll Need

The beauty of this Korean Braised Tofu Recipe lies in its straightforward ingredients that come together harmoniously to deliver maximum flavor. Each element plays its part; from the firm tofu providing a creamy base, to the gochujang and gochugaru adding the characteristic Korean heat and depth, every ingredient is essential in creating that perfect balance of taste, texture, and color.

• 14 oz block of firm tofu: Pressed to remove excess liquid so it crisps nicely when cooked.
• 2 tablespoons vegetable oil: For a golden, slightly crispy tofu exterior.
• 3 tablespoons soy sauce: Preferably Korean soy sauce for a savory, umami-rich base.
• 1 tablespoon gochugaru: Korean red pepper flakes that add a smoky, mild heat.
• 1 tablespoon gochujang: Korean red chili paste that brings sweetness and spice.
• 1 tablespoon sugar: Balances the heat with a touch of sweetness.
• 1 tablespoon rice vinegar or mirin: Adds a gentle acidity for brightness.
• 3 cloves garlic, minced: Infuses the sauce with aromatic richness.
• 1 teaspoon toasted sesame oil: Adds a nutty aroma that finishes the flavor profile.
• 1 green onion, finely chopped: For a fresh, crisp garnish.
• 1 teaspoon sesame seeds: Toasted for a subtle crunch and visual appeal.

How to Make Korean Braised Tofu Recipe

Step 1: Prepare and Slice the Tofu

Start by carefully pressing the tofu to remove any excess moisture, which is key for achieving the perfect texture. Slice the tofu into 1/2-inch thick pieces, then gently pat each piece with paper towels for extra dryness and crispiness during cooking. This simple prep step makes all the difference.

Step 2: Pan-Fry the Tofu

Heat the vegetable oil in a large skillet over medium-high heat, and lay the tofu slices in the pan carefully. Fry each side for about 3-4 minutes, or until a beautiful golden crust forms. This step builds a fantastic contrast between the crispy outside and the tender inside, which is crucial for soaking up the sauce later.

Step 3: Make the Sauce

As your tofu browns, mix together soy sauce, gochugaru, gochujang, sugar, rice vinegar, minced garlic, and toasted sesame oil in a small bowl. Stir until the sugar is fully dissolved, creating an irresistibly rich and spicy-sweet sauce that defines the dish.

Step 4: Simmer the Sauce

Once all tofu slices are cooked and set aside, pour the sauce into the hot pan and bring it to a gentle simmer over medium heat. This allows the flavors to meld and intensify, preparing the sauce for the final step where it meets the tofu again.

Step 5: Braise the Tofu

Return the tofu to the pan, carefully coating each piece with the simmering sauce. Let the tofu braise for 5-8 minutes, flipping once halfway, until the sauce thickens and is mostly absorbed by the tofu. This step ensures every bite bursts with flavor and a glossy finish.

Step 6: Garnish and Serve

Transfer your glistening braised tofu to a serving dish, and sprinkle with chopped green onions and sesame seeds. This final touch isn’t just about looks; it adds a fresh bite and nuttiness that round out the dish beautifully.

How to Serve Korean Braised Tofu Recipe

Garnishes

Green onions and toasted sesame seeds are classic garnishes that add both vibrant color and crunch to the rich texture of the tofu. If you love extra heat, a small dusting of gochugaru on top can amplify the spicy notes delightfully.

Side Dishes

This dish pairs perfectly with fluffy steamed rice, which helps soak up the amazing sauce. You can also serve it alongside some blanched or stir-fried greens like spinach or bok choy for a refreshing balance. A simple Korean-style cucumber salad would add a crisp, cooling contrast that complements the richness wonderfully.

Creative Ways to Present

For a fun twist, layer the braised tofu over a bowl of steamed rice and drizzle additional sauce on top, then sprinkle with sesame seeds and finely sliced nori. You could also serve this as a filling for lettuce wraps, adding a fresh and interactive element to your meal that guests will love.

Make Ahead and Storage

Storing Leftovers

Simply place any leftover Korean Braised Tofu Recipe in an airtight container and store it in the refrigerator. It will keep well for up to 3 days, making it a convenient and tasty option to enjoy again without any loss in flavor.

Freezing

While tofu textures can change slightly after freezing, you can freeze the braised tofu if needed. Store it in a freezer-safe container or bag for up to one month. When thawed, it will absorb the sauce flavors nicely, though the texture might be a bit softer.

Reheating

Reheat gently in a skillet over medium heat until warmed through, adding a splash of water if the sauce has thickened too much. Avoid microwaving if possible to preserve that lovely texture you worked so hard to build.

FAQs

Can I use soft tofu instead of firm tofu?

It’s best to stick with firm tofu for this Korean Braised Tofu Recipe because soft tofu is too delicate and will likely break apart during frying and braising.

Is gochujang very spicy?

Gochujang has a moderate heat level with sweet, fermented flavors. The spice is balanced by the sweetness, so it adds warmth rather than intense heat, making it very approachable.

Can this dish be made vegan?

Absolutely! This recipe is naturally vegan as long as you use soy sauce that contains no animal products, and vegetable oil instead of any animal fats.

Can I prepare the sauce in advance?

Yes, you can mix the sauce ingredients ahead of time and store it in the fridge. This makes the cooking process quicker and even easier on a busy day.

What can I substitute if I don’t have gochugaru?

If gochugaru is unavailable, you can use crushed red pepper flakes, but reduce the quantity to avoid overpowering the dish since they are often spicier and less smoky.

Final Thoughts

This Korean Braised Tofu Recipe is one of those comforting, flavorful dishes that never fails to impress. It’s simple enough to make any night yet bursting with layers of authentic Korean flavor that will keep you coming back for more. Whether you’re a tofu lover or new to Korean cuisine, I encourage you to try this recipe—you’re going to fall in love with how tofu can shine in the best possible way.

Korean Braised Tofu Recipe

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• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Korean Braised Tofu is a flavorful vegetarian dish featuring firm tofu slices pan-fried until golden and then simmered in a savory, spicy sauce made with gochugaru, gochujang, soy sauce, and garlic. This quick and easy recipe offers a perfect balance of heat, umami, and subtle sweetness, garnished with green onions and toasted sesame seeds, ideal as a side dish or served over steamed rice.

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Ingredients

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Tofu

• 1 block (14 oz or 400g) 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

Cooking

• 2 tablespoons vegetable oil

Garnish

• 1 green onion, finely chopped
• 1 teaspoon sesame seeds

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Instructions

1. Prepare Tofu: Slice the pressed tofu into 1/2-inch thick pieces. Pat dry each piece with a paper towel to ensure they fry well and achieve a crispy texture.
2. Pan-fry Tofu: In a large skillet, heat the vegetable oil over medium-high heat. Carefully lay the tofu slices in the pan and cook until golden brown on each side, about 3-4 minutes per side. Fry in batches if needed to avoid overcrowding the pan and ensure even browning.
3. Make Sauce: While the tofu is browning, mix soy sauce, gochugaru, gochujang, sugar, rice vinegar, minced garlic, and toasted sesame oil in a small bowl. Stir well until the sugar fully dissolves, creating a flavorful and balanced sauce.
4. Simmer Sauce: Remove the tofu from the pan once browned and set aside. Pour the prepared sauce into the same pan and bring it to a gentle simmer over medium heat, allowing the flavors to meld and the sauce to heat through.
5. Braise Tofu: Return the tofu slices to the pan, coating each piece thoroughly with the simmering sauce. Let the tofu braise in the sauce for 5-8 minutes, turning once halfway through to ensure even absorption as the sauce thickens.
6. Garnish and Serve: Transfer the braised tofu to a serving dish. Sprinkle with finely chopped green onions and toasted sesame seeds for a fresh, nutty finish. Serve hot or at room temperature, ideal as a side dish or alongside steamed rice as a main course.

Notes

• Press tofu well to remove excess water, which helps achieve a good crispy texture when frying.
• You can adjust the spice level by varying the amount of gochugaru and gochujang to your taste.
• Use a non-stick skillet for easier frying and cleaning.
• Serve the dish immediately after garnishing for best texture and flavor.
• Leftovers keep well refrigerated for up to 2 days and reheating gently is recommended to maintain sauce consistency.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Korean