Spicy Korean Tofu
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.
Servings: 3
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
Serving: 3g | Calories: 256kcal | Carbohydrates: 12g | Protein: 16g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Sodium: 578mg | Potassium: 168mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1369IU | Vitamin C: 23mg | Calcium: 220mg | Iron: 3mg