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Spicy Korean Tofu - quick and easy Korean braised tofu with chili powder, garlic, soy sauce, sugar and sesame oil. This Korean side dish (banchan) is healthy and delicious.
Korean Braised Tofu (Dubu-Jorim)
I love banchan, or Korean side dishes. One of my favorites is definitely the spicy Korean tofu called dubu jorim, which is tofu cooked and braised in a spicy and savory sauce. I just love spicy tofu, such as Mapo Tofu.
At Korean restaurants, you can always get a refill of the side dishes; I am always asking for more whenever this dish is served.
Lucky for me, Spicy Korean Tofu is very easy to make. I adapted the recipe from a Korean cookbook “Let’s Plunge Into Korean Cuisine” that I bought in Seoul last year.
The end result is amazing, and tastes just likes my favorite Korean restaurant.
What Type Of Tofu To Use
There are many different types of tofu in the market and it can be very confusing if you are not familiar. Tofu comes in a plastic tub or package and the texture ranges from silken, soft, firm to extra firm.
Different brands have different varieties. I used firm tofu for the recipe as that’s the texture you want and they turn softer and taste amazing after braising.
Ingredients
- Firm tofu
- Green onion
- Korean red chili powder
- White sesame
- Sesame oil
See the recipe card for full information on ingredients.
How To Make Spicy Korean Tofu
Step 1. Cut the tofu into ¼-inch (5mm) thick rectangles and pat dry with paper towels. Mix all the ingredients for the sauce together and set aside.
Step 2. Heat a non-stick skillet over medium heat and add the oil. Once the oil is hot, add the tofu and pan-fry until browned on both sides. Add the sauce to the skillet and lower the heat. Simmer the tofu until the sauce reduces but remains somewhat wet. Turn the tofu over to simmer on both sides.
Step 3. Transfer the tofu to a serving platter and top with chopped scallions. Serve at room temperature.
Frequently Asked Questions
This recipe is 256 calories per serving.
What To Serve With This Recipe
Serve this side dish with Korean main dishes (such as Spicy Korean Chicken). For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Spicy Korean Tofu
Ingredients
- 16 oz (450g) firm tofu
- 1 tablespoon oil
Sauce:
- 1 1/2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 stalk green onion, stem removed and cut into small rounds
- 2 cloves garlic, minced
- 1 1/2 tablespoons Korean red chili power
- 1 red chili, seeded, pounded with mortar and pestle, optional
- 1 teaspoon white sesame
- 1 tablespoon sesame oil
- 1/3 cup water
Instructions
- Cut the tofu into ¼-inch (5mm) thick rectangles and pat dry with paper towels. Mix all the ingredients for the sauce together and set aside.
- Heat a non-stick skillet over medium heat and add the oil. Once the oil is hot, add the tofu and pan-fry until browned on both sides. Add the sauce to the skillet and lower the heat. Simmer the tofu until the sauce reduces but remains somewhat wet. Turn the tofu over to simmer on both sides.
- Transfer the tofu to a serving platter and top with chopped scallions. Serve at room temperature.
Notes
- I used firm tofu for the recipe as that’s the texture you want and they turn softer and taste amazing after braising.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is it possible to get the 2018 version of the recipe? I liked that version better!
Lil, I have never changed this recipe. It’s exactly the same from day 1.
DELICIOUS and easy. I pressed firm tofu, subbed a bit of honey for the sugar. Thanks for the great recipe!
Thanks!
I just made this for lunch and it was absolutely delicious! I didn’t have Korean chilli, so I used gochujang instead. Next time I might add a bit of extra chilli. I will definitely be making this again and again!