If you have been on the lookout for a dish that perfectly balances bold flavors with a comforting texture, this Korean Braised Tofu Recipe is just what you need. This recipe transforms simple tofu into a rich, spicy, and slightly sweet delight that soaks up a vibrant sauce full of Korean chili powder and savory soy notes. It’s a fantastic way to enjoy tofu whether you’re a seasoned fan or trying it for the first time, proving that tofu can be anything but bland. Trust me, once you make this, it will quickly become a favorite in your meal rotation.
Ingredients You’ll Need
The beauty of this Korean Braised Tofu Recipe lies in its humble yet thoughtfully chosen ingredients. Each item is essential, not only contributing unique flavors but also building texture and vibrant color that make this dish inviting and satisfying.
- Firm or extra-firm tofu (14-16 oz): The foundation of the dish, providing a firm structure that holds the sauce perfectly.
- Vegetable oil (2 tablespoons): For sautéing, it helps brown the tofu and develop that irresistible crispy edge.
- Soy sauce (1/4 cup): Adds depth and a salty umami richness.
- Water (2 tablespoons): Balances the sauce and ensures it braises well without being too salty.
- Gochugaru (Korean chili powder) (1 tablespoon): Offers authentic Korean heat and a beautiful red color; adjust to your heat preference.
- Honey or maple syrup (1 tablespoon): Brings a hint of sweetness to harmonize the spicy and savory notes; maple syrup is perfect for a vegan option.
- Minced garlic (1 tablespoon): Infuses the sauce with a fragrant, savory punch.
- Minced ginger (1 teaspoon): Adds a fresh, slightly peppery zing for complexity.
- Sesame oil (1/2 teaspoon): Imparts a subtle nutty aroma that rounds out the flavors.
- Black pepper (1/4 teaspoon): Provides a gentle warmth underneath the heat of the gochugaru.
- Green onion (1, thinly sliced): For a fresh, crisp garnish.
- Sesame seeds (optional): Adds texture and a visual pop.
How to Make Korean Braised Tofu Recipe
Step 1: Press the Tofu
Pressing the tofu is your secret weapon to ensure it soaks up all those wonderful flavors. Wrapping the tofu tightly in paper towels and placing a heavy weight on top removes excess moisture, allowing the tofu to become perfectly absorbent rather than soggy.
Step 2: Cut the Tofu
Decide on your preferred shape—slices or cubes both work beautifully. Cutting the tofu into 1/2-inch thick pieces ensures it cooks evenly and holds its form as it braises.
Step 3: Mix the Sauce
In a small bowl, combine soy sauce, water, gochugaru, honey or maple syrup, minced garlic, minced ginger, sesame oil, and black pepper. Stir them well to create a harmonious sauce that’s both spicy and sweet with a silky texture.
Step 4: Sauté the Tofu
Heat your vegetable oil over medium heat and gently add the tofu in a single layer. This step is key to building a golden-brown crust that contrasts perfectly with the tender inside.
Step 5: Brown the Tofu
Let the tofu cook undisturbed for about 3-4 minutes on each side until it’s richly golden and slightly crispy. This texture is what makes the dish so satisfying to eat.
Step 6: Add the Sauce
Pour your prepared sauce over the browned tofu, then reduce the heat and cover the pan to let it gently braise. This slow simmer infuses the tofu with every bit of that deep flavor.
Step 7: Baste the Tofu
Every few minutes, spoon the sauce over the tofu pieces to keep them coated and ensure the flavor penetrates evenly, leading to a glossy and mouthwatering finish.
Step 8: Garnish the Korean Braised Tofu Recipe
When the tofu is richly glazed and the sauce has thickened slightly, remove the pan from heat and garnish with sliced green onions and a sprinkle of sesame seeds if you like a bit of extra crunch and nuttiness.
Step 9: Serve
Serve your Korean Braised Tofu hot, alongside steamed rice and vegetables, or as part of a larger Korean meal. It’s also delightful as a light main on its own, perfect when you want something flavorful yet simple.
How to Serve Korean Braised Tofu Recipe
Garnishes
Adding thinly sliced green onions and sesame seeds not only boosts the flavor but also adds color and texture that make the dish visually inviting and more enjoyable to eat. These simple touches really elevate the overall experience.
Side Dishes
This Korean Braised Tofu Recipe pairs wonderfully with fluffy steamed rice to soak up the savory sauce. You can also serve it with sautéed greens or kimchi for a more authentic Korean meal that balances richness with freshness.
Creative Ways to Present
Try arranging the tofu over a bed of mixed greens or spiralized vegetables for a vibrant salad bowl. Alternatively, serve it with noodles tossed in sesame oil for an exciting twist. This recipe is versatile and lends itself well to many creative presentations.
Make Ahead and Storage
Storing Leftovers
Store leftover Korean Braised Tofu in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it an excellent make-ahead dish for busy days.
Freezing
While tofu’s texture can change slightly after freezing, you can freeze the braised tofu in a freezer-safe container for up to a month. Thaw it slowly in the fridge before reheating to enjoy almost as fresh.
Reheating
Reheat gently on the stove over low heat, adding a splash of water if necessary to loosen the sauce. Avoid high heat to keep the tofu from drying out and to maintain that luscious saucy glaze.
FAQs
Can I use soft tofu instead of firm tofu?
Firm or extra-firm tofu is best for this Korean Braised Tofu Recipe because it holds its shape during cooking and braising. Soft tofu is too delicate and would likely break apart.
What can I substitute for gochugaru?
If you can’t find gochugaru, you can use a combination of mild chili powder and a pinch of smoked paprika to mimic the flavor and color, though the authentic Korean spice profile is best achieved with gochugaru.
Is this recipe vegan?
Yes! Simply use maple syrup instead of honey to keep the Korean Braised Tofu Recipe completely vegan without compromising the sweet balance in the sauce.
Can I make this recipe gluten-free?
Absolutely. Just be sure to use gluten-free soy sauce or tamari to make this dish suitable for a gluten-free diet.
How spicy is this dish?
The heat level mostly comes from the gochugaru. You can adjust the amount to your preference, starting with less if you want a mild kick or adding more for a spicy punch.
Final Thoughts
This Korean Braised Tofu Recipe is one of those rare dishes that can turn simple tofu into a show-stopping meal packed with flavor and texture. Full of warmth, spice, and a touch of sweetness, it’s a dish you’ll want to make again and again. I promise, once you try it, this recipe will find a permanent spot in your kitchen favorites. Don’t hesitate—grab your ingredients and enjoy this comforting taste of Korea!
Print
Korean Braised Tofu Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
- Diet: Vegan
Description
This Korean Braised Tofu recipe features firm tofu pan-seared to a golden crisp and simmered in a flavorful, spicy soy-based sauce infused with garlic, ginger, and Korean chili powder (gochugaru). It’s a deliciously savory and slightly sweet dish, perfect as a side or a light main course, garnished with green onions and sesame seeds for added texture and flavor.
Ingredients
Tofu
- 1 block (14-16 oz) firm or extra-firm tofu
- 2 tablespoons vegetable oil
Braising Sauce
- 1/4 cup soy sauce
- 2 tablespoons water
- 1 tablespoon gochugaru (Korean chili powder), adjust to taste
- 1 tablespoon honey or maple syrup (for vegan option)
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
Garnish
- 1 green onion, thinly sliced
- Sesame seeds (optional)
Instructions
- Press the Tofu: Remove the tofu from its packaging and drain excess water. Wrap the tofu in several layers of paper towels and place a heavy object on top. Press for at least 15-20 minutes to remove as much water as possible, helping the tofu absorb the sauce better.
- Cut the Tofu: After pressing, cut the tofu into 1/2-inch thick slices or cubes based on your preference.
- Mix the Sauce: In a small bowl, combine soy sauce, water, gochugaru, honey or maple syrup, minced garlic, minced ginger, sesame oil, and black pepper. Stir thoroughly to combine all ingredients.
- Sauté the Tofu: Heat vegetable oil in a large skillet or non-stick pan over medium heat. Add the tofu slices or cubes in a single layer, ensuring the pan is not overcrowded.
- Brown the Tofu: Cook the tofu for about 3-4 minutes on each side until golden brown and slightly crispy to add texture and flavor.
- Add the Sauce: Pour the prepared braising sauce over the browned tofu. Reduce the heat to low, cover the pan, and let the tofu simmer in the sauce for about 10-15 minutes to absorb the flavors.
- Baste the Tofu: Occasionally spoon the sauce over the tofu during simmering to ensure even coating and flavor distribution.
- Garnish: Once the tofu has absorbed most of the sauce and has a rich glossy look, remove from heat. Garnish with thinly sliced green onions and sesame seeds if desired.
- Serve: Serve warm as a side dish with rice and vegetables or as a main course for a light, flavorful meal.
Notes
- Pressing tofu properly is key to achieving better texture and flavor absorption in this dish.
- You can adjust the spiciness by modifying the amount of gochugaru used.
- For a vegan option, use maple syrup instead of honey.
- If you prefer a firmer texture, use extra-firm tofu.
- Serve with steamed rice and vegetables for a complete meal.
