There is something truly comforting and delightful about this Korean Braised Tofu Recipe, a dish that perfectly balances bold Korean flavors with the delicate texture of tofu. From the crispy golden edges to the rich, slightly spicy sauce, every bite feels like a warm hug on a plate. Whether you’re a longtime fan of Korean cuisine or dipping your toes in for the first time, this recipe is straightforward, satisfying, and packs a memorable punch of flavor you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Korean Braised Tofu Recipe comes from a handful of simple yet essential ingredients. Each one plays a key role, giving the dish its signature depth, color, and texture, making the preparation as joyful as the eating.
- Firm tofu (1 block, 14 oz or 400g): Pressed to remove excess water for perfect frying and texture.
- Vegetable oil (2 tablespoons): For frying the tofu until beautifully golden and crispy.
- Soy sauce (3 tablespoons): Ideally Korean soy sauce for soup, to impart authentic umami richness.
- Gochugaru (1 tablespoon): Korean red pepper flakes that add a smoky, mild heat and vibrant red hue.
- Gochujang (1 tablespoon): Korean chili paste, essential for that sweet, spicy, and savory depth.
- Sugar (1 tablespoon): Balances the heat and enhances the sauce’s caramelized notes.
- Rice vinegar or mirin (1 tablespoon): Brings brightness and subtle acidity to the sauce.
- Garlic (3 cloves, minced): Fresh and pungent, giving that irresistible aroma and flavor.
- Toasted sesame oil (1 teaspoon): A nutty, fragrant finish that ties everything together.
- Green onion (1, finely chopped): Adds fresh color and a mild bite as a garnish.
- Sesame seeds (1 teaspoon): Provide crunch and a toasty touch on top.
How to Make Korean Braised Tofu Recipe
Step 1: Prepare the Tofu
Start by slicing your pressed tofu into 1/2-inch thick pieces. Patting each slice dry with a paper towel is key to ensuring they fry up nicely without sogginess. You want that firm, crispy outside while the inside remains tender and silky.
Step 2: Fry the Tofu
Heat the vegetable oil in a large skillet over medium-high heat. Carefully lay in the tofu slices without overcrowding the pan to allow even browning. Cook each piece for about 3 to 4 minutes per side until they reach a gorgeous golden brown color. If your pan isn’t large enough, fry in batches to keep the temperature steady and the tofu crispy.
Step 3: Mix the Sauce
While the tofu cooks, combine your soy sauce, gochugaru, gochujang, sugar, rice vinegar, minced garlic, and toasted sesame oil in a small bowl. Stir well until the sugar fully dissolves, forming a beautifully balanced sauce that’s spicy, savory, slightly sweet, and tangy all at once.
Step 4: Simmer the Sauce
Once the tofu is cooked, transfer it to a plate and set aside. Pour the sauce into the same skillet you used for frying to capture any leftover tofu flavor. Bring the sauce to a gentle simmer over medium heat, allowing those delicious flavors to concentrate and caramelize slightly for about a minute or two.
Step 5: Braise the Tofu
Return the tofu slices to the pan, making sure each piece gets a good coating of that vibrant sauce. Let the tofu simmer in the sauce for 5 to 8 minutes, turning them halfway through. This slow braising allows the tofu to soak up the bold Korean flavors and thickens the sauce into a luscious glaze.
Step 6: Garnish and Serve
Finally, move your braised tofu onto a serving dish and sprinkle with freshly chopped green onions and sesame seeds. These simple garnishes add pops of color and texture that perfectly complement the rich dish.
Step 7: Enjoy Your Korean Braised Tofu
Whether you serve it hot or at room temperature, this dish shines as a flavorful side or a main over steamed rice. Now comes the best part—digging in and savoring your tasty creation!
How to Serve Korean Braised Tofu Recipe
Garnishes
The green onions and sesame seeds are classic finishing touches that bring freshness and crunch. You might also consider adding a sprinkle of finely chopped fresh chili or a drizzle of extra toasted sesame oil for an even more aromatic experience.
Side Dishes
Korean Braised Tofu Recipe pairs beautifully with simple steamed rice, helping soak up every drop of the luscious sauce. You can also balance the dish with a fresh cucumber kimchi or lightly sautéed spinach for added greens and texture contrast.
Creative Ways to Present
Try layering your braised tofu on a bed of fluffy quinoa or alongside japchae noodles for a fusion twist. For an eye-catching meal, arrange the tofu on a platter topped with chili threads, sliced radishes, or edible flowers. Presentation can make eating even more joyful!
Make Ahead and Storage
Storing Leftovers
Leftover Korean Braised Tofu Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a fantastic make-ahead dish to enjoy later.
Freezing
While you can freeze the tofu, the texture may soften slightly once thawed. If you decide to freeze it, store the tofu and sauce separately in freezer-safe containers for up to 1 month. Thaw in the fridge overnight before reheating gently.
Reheating
Reheat leftovers in a skillet over medium-low heat, adding a splash of water or soy sauce if needed to loosen the sauce. Avoid high heat to preserve the tofu’s texture and maintain that perfect balance of flavors.
FAQs
Can I use soft tofu instead of firm tofu?
Firm tofu is best because it holds its shape when frying and braising. Soft tofu tends to break apart easily and won’t develop that delightful crispy exterior or soak up the sauce as well.
What if I don’t have gochujang or gochugaru?
You can substitute with a mix of chili paste and powder, but keep in mind the flavor and heat level may vary from authentic Korean taste. Using the original ingredients helps achieve the true depth and complexity of this dish.
Is this recipe gluten-free?
It can be, if you use gluten-free soy sauce or tamari. Always double-check your labels since regular soy sauce often contains wheat.
How spicy is this Korean Braised Tofu Recipe?
The spice level is moderate, balanced by the sweetness and acidity in the sauce. If you prefer milder flavors, use less gochugaru and gochujang, and add more sugar or vinegar to taste.
Can this dish be made vegan?
Absolutely! All ingredients are plant-based, making it a perfect vegan-friendly Korean dish. Just ensure your soy sauce and other condiments are vegan-certified.
Final Thoughts
I truly hope you give this Korean Braised Tofu Recipe a try soon—it’s one of those dishes that feels like a cozy celebration of textures and bold Korean flavors. Once you master it, I bet it will become a beloved staple in your kitchen, delighting friends and family alike. Enjoy every delicious bite!
Print
Korean Braised Tofu Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
Korean Braised Tofu is a flavorful vegetarian dish featuring crispy pan-fried tofu slices simmered in a spicy, savory sauce made with traditional Korean ingredients like gochujang and gochugaru. This quick and easy recipe offers a perfect balance of heat and umami, garnished with green onions and toasted sesame seeds, making it a delicious side or main when served over steamed rice.
Ingredients
Tofu
- 1 block (14 oz or 400g) firm tofu, pressed to remove excess liquid
Cooking
- 2 tablespoons vegetable oil
Sauce
- 3 tablespoons soy sauce (preferably Korean soy sauce for soup, if available)
- 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
Garnish
- 1 green onion, finely chopped
- 1 teaspoon sesame seeds
Instructions
- Prepare the 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.
- 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. Work in batches if needed to avoid overcrowding.
- Make the sauce: While tofu is frying, mix the soy sauce, gochugaru, gochujang, sugar, rice vinegar, minced garlic, and toasted sesame oil in a small bowl until the sugar dissolves completely.
- Simmer the sauce: Remove the cooked tofu from the pan and set aside. Pour the sauce into the same pan and bring it to a gentle simmer over medium heat.
- Braise the tofu: Return the tofu slices to the pan, coating each piece with the sauce. Let the tofu simmer for 5-8 minutes, turning once halfway, until the sauce thickens and is mostly absorbed.
- Garnish and serve: Transfer the braised tofu to a serving dish and sprinkle with chopped green onions and sesame seeds. Serve hot or at room temperature, alone or over steamed rice.
Notes
- Pressing the tofu before frying is important to remove excess moisture for better crispiness.
- Adjust the amount of gochugaru and gochujang depending on your spice tolerance.
- Use Korean soy sauce if available for a more authentic flavor; regular soy sauce can be substituted.
- This dish pairs wonderfully with steamed rice or noodles.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve texture.
