Get ready for a flavor-packed journey to Korea, all within the confines of your kitchen.
This delightful Korean-style spicy Tofu can be easily cooked using just a handful of essential ingredients.
Your taste buds will be tantalized with every single bite.
Trust me, this dish is delicious, and the best part? It’s so easy to make with just five simple ingredients.
Flavorful Spicy Tofu
If you’re a fan of Korean cuisine, then you’ll love the rich flavors from this recipe. It’s a real treat. But, you know, not all Korean dishes are vegan-friendly; some include animal ingredients.
That’s why I whipped up this fantastic Spicy Tofu recipe; let me tell you, it’s downright delicious!”
With just five essential ingredients, including the ever-amazing gochujang, this dish will become a staple on your dining table. Also, it tastes just as good when served with rice and fresh vegetables.
It’s the perfect go-to for those busy weeknight dinners.
Essential Ingredients
- Firm Tofu: For the tofu, choose between firm or extra firm type – it holds up better in this Korean spicy tofu recipe. Soft or silken tofu isn’t the best choice since it can get all mushy.
- Brown Sugar: When it comes to sugar, you’ve got options. You can use different kinds like granulated, coconut, or cane sugar. Just make sure the sugar is vegan-friendly.
- Soy Sauce or Tamari: As for the sauce, you can choose soy sauce. It goes well for this recipe.
- Gochujang ((Korean hot pepper paste): You can usually find gochujang (Korean hot pepper paste) at Asian markets. If it’s hard to come by, substitute tomato paste with a dash of cayenne powder or Sriracha.
- Vegetable Stock or Water: I prefer vegetable stock for that extra flavor kick, but water does the job, too. If you’re feeling adventurous, consider making our oil-free version, although store-bought works just as well.
- Oil: Feel free to use your favorite oil variety.
Dietary Variations
- Gluten-Free: Swap soy sauce for tamari.
- Soy-Free: Although I haven’t tried, you could experiment with seitan, chickpea tempeh, or different beans. For a soy sauce alternative, replace it with equal water or vegetable stock, plus some extra salt.
- Oil-Free: Skip the oil, and use a non-stick skillet for sautéing the tofu and cooking the garlic and onion in vegetable stock or water.
- Sugar-Free: Leave out the brown sugar, and you’re all set.
Cooking Up Some Spicy Tofu
- Begin by baking or sautéing the tofu.
- Blend the sugar, soy sauce, gochujang, and vegetable stock or water in a separate bowl until you have a smooth mixture. Set it aside.
- Heat a tablespoon of oil in a frying pan and sauté the garlic and onion over medium-high heat until they turn a lovely golden brown, stirring often.
- Introduce the cooked tofu and the sauce, give it a good stir, and let it simmer for around 5 minutes.
- Serve up your spicy tofu immediately.
Storing Your Spicy Tofu
Store in the Fridge: If you’ve got any extras, pop them in a sealed container in the fridge, and they’ll stay good for about a week..
Reheat: When you’re ready to enjoy them again, reheat in the microwave or on the stovetop over medium heat until it’s warmed through. Use a bit of water or veggie stock if needed.
Spicy tofu loves to mingle with rice and a delightful veggie stir-fry. Trust me; it’s a match made in foodie heaven.
Serving Tips
If you try this Korean-Style Spicy Tofu recipe, we’d love to hear your feedback. Leave a comment and tell us about your delicious adventure in the kitchen. Enjoy!
Korean-Style Spicy Tofu
Ingredients
- 12 oz firm tofu sliced
- 1 tsp brown sugar
- 1 tbsp soy sauce or tamari
- 2 tbsp gochujang alternatives in notes
- 1/2 cup vegetable stock or water
- 1 tbsp oil I used extra virgin olive oil
- 1 clove garlic minced
- 1/4 onion finely chopped
Instructions
- You can either bake or sauté the tofu.
- Preheat the oven to 400°F (200°C) Bake for 15 minutes on one side, then flip and continue baking for another 5 minutes or until golden brown.
- If sautéing, heat oil in a skillet, add tofu and cook both sides over medium-high heat until golden brown.
- Mix sugar, soy sauce, gochujang, and vegetable stock or water in a bowl. Set aside.
- Add 1 tablespoon of oil to a skillet and heat it, and cook garlic and onion over medium-high heat until golden brown, while stirring often.
- Add cooked tofu and sauce, stir, and cook for about 5 minutes.
- Serve your spicy tofu immediately, or store leftovers in the fridge, store it in an airtight container for up to 1 week. Reheat in the microwave or stovetop over medium heat, adding water or vegetable stock if needed.
