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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.
Hi- can I use pressed tofu for this recipe? Or is it better to not press it. I’ve never *not pressed tofu before using it but I’ve also never braised it. Very excited to try!
I don’t recommend pressed tofu.
Delicious!!! I didn’t have Korean chili but will definitely get some and make this again!!
Thanks!
Is the sesame oil used to fry the tofu in or does it go into the sauce? Thank you.
Sauce.
What can I substitute for the Red Korean chili powder? Can i use red chili flakes also for the red chili that is pounded with the mortar and pestle. Im trying to substitute because i cant get out to the store rigt now.
Sure you can try!
I sure hope this food is good health-wise because since finding this recipe on your site a month ago, we make it once a week and any leftovers disappear the following day. Absolutely delicious! We love spice in our house and we pair this with white sticky rice, Korean sauteed zucchini, Korean potatoes, and Korean bean sprouts. Definitely digging through the rest of the recipes in your inventory! Thank you for this amazing recipe!
Thanks, Jane!
What oil should you use for braising the tofu? Your recipe never specified exactly, and I wanted to be careful.
You can use any oil, it doesn’t matter.
I made this last night, very delicious and tasted just like the one from Korean restaurant. I doubled the garlic since I love garlic. Did not use a non stick pan, not sure what I was thinking…so the tofu was sticking on my stainless pan like crazy, and I switched out right away. Once they were on non stick pan, the browning was very easy and fast too.
Thank you for the delicious recipe, now I don’t need to buy them from the Korean grocery store.
Yes, non-stick pan. Yes, this recipe is exactly like Korean restaurants.
I made this last night, very delicious and tasted just like the one from Korean restaurant. I doubled the garlic since I love garlic. Did not use a non stick pan, not sure what I was thinking…so the tofu was sticking on my stainless pan like crazy, and I switched out right away. Once they were on non stick pan, the browning was very easy and fast too.
Thank you for the delicious recipe, now I don’t need to buy them from the Korean grocery store.
This recipe was delicious and easy to make! I used coconut sugar and it came out great!
That’s awesome. Thanks for trying my recipe.
This recipe was delicious and easy to make! I used coconut sugar and it came out great!
Very excited to try this! Can I substitute the sugar for honey?
Should be OK but it will change the taste.