Korean Spicy Tofu

Korean Spicy Tofu

Korean Spicy Tofu

As I warned you before, there will be another recipes using Gochujang sauce (korean spicy paste) and here is one! Today I made spicy tofu with gochujang sauce. It tastes as fingerlicking good as it looks, and its easy to make too. Everyone knows tofu is good for your health but unfortunately sometime most people consider tofu a bit dull in taste. I guarantee this recipe will make the simple white toffu you often neglect become tasty. 

1 brick of white firm tofu
2 tbsp Japanese soy sauce
1 garlic, finely minced
1 Scallion, finely chopped
1 tsp Mirin (or sugar)
1 tsp Roasted sesame
1 tbsp gochujang sauce
a pinch of black pepper
a pinch of dried pepper flakes (only if you want to add a bit of spicy kick)
¼ cup of water
oil to pan fry the tofu
1 scallion, chopped (for garnish)

1. Cut the tofu with around ½ cm of thickness and pan fry it. I didn't wait for the oil to become hot before I put the tofu in so that the water from the tofu doesn't splash on me. Caution is number one!

2. Meanwhile your tofu is browning, mix all the rest of the ingredients in a small bowl. 

3. Once the tofu are brown and crispy on both side, pour the sauce in and cover the pan with the lid for 5 minutes, then turn the tofu for the other side to soak in the sauce and continue cooking for another 5 minutes or until the sauce thicken.

4. Once the toffu is cooked enough, carefully plate it. It might easily break so make sure to transfer it to the plate gently using a spatula. Drizzle the remaining sauce on top and sprinkle some chopped scallion as a garnish. Serve it with rice. In my case I served it with a bowl of rice and corn sautéed with kimchi on the side. 

Happy cooking!


Post a Comment

Next PostNewer Post Previous PostOlder Post Home