You might’ve seen tofu at your grocery store but don’t know how to cook it or what to pair with it. I’m showing you one of my favorite ways to eat tofu with minimal prepping, and this recipe is super easy to make.
A little background of the dish.
Tofu, also known as bean curd, is a staple in Korean cuisine. It is a versatile ingredient that can be used in many different dishes, from soups to stir-fries. One of the most popular ways to enjoy tofu in Korea is as a side dish called Dubu-muchim, or spicy tofu. In this recipe, firm to extra firm tofu (I prefer the traditional firm tofu because the extra one is a bit dried) is cubed and pan-fried until crispy, then coated in a savory and slightly sweet sauce made with ketchup, gochujang, soy sauce, honey or maple syrup, sesame oil, and minced garlic.
The result is a dish that is both delicious and healthy. Tofu is a great source of protein and is also low in calories and fat. It is also rich in minerals such as iron and calcium. The sauce in this recipe adds flavor without adding too many calories, and the use of honey or maple syrup instead of sugar makes it a healthier option.
To make this dish, you will need:
Ingredients to Make Korean Tofu
- 250g / 0.5 pounds tofu, firm to extra firm, cut into cubes
- cooking oil
- 3 tablespoons ketchup
- 1 – 1.5 Tbsp gochujang (Korean chili paste)
- 1/2 tablespoon soy sauce
- 1/2 tablespoon honey or maple syrup
- 1 tsp sesame oil
- 1 tsp minced garlic
- Roasted sesame seeds for garnish
- Dried parsley for garnish
Instructions
- Cut firm tofu into cubes.
- Heat a skillet over medium-high heat and add enough cooking oil, such as rice bran oil, to coat the bottom of the skillet.
- Once the skillet is hot, add the tofu cubes to the skillet and cook until they are browned on all sides.
- While the tofu is cooking, mix together 3 Tbsp ketchup, 1-1.5 Tbsp gochujang, 1/2 Tbsp soy sauce, 1/2 Tbsp honey or maple syrup, 1 tsp sesame oil, and 1 tsp minced garlic in a small bowl.
- Once the tofu is browned, drain the oil, add the sauce to the skillet and toss to coat the tofu evenly with the sauce. Cook for an additional 2-3 minutes.
- Transfer the tofu to a serving plate and sprinkle with toasted sesame seeds and dried parsley. Optionally, add seaweed to garnish.
Korean Tofu is a simple, delicious, and healthy dish that is perfect as a side dish or as a main course.
This tofu dish is delicious by itself and pairs well with rice and vegetables. I like to eat it with white rice topped with some furikake as a quick and light meal. It also can be eaten in a lettuce leaf and made into a wrapped dish. You can enjoy the tofu in many different ways and make it a staple in your own kitchen.
FAQs
Can I make Korean Tofu spicier?
Yes, you can make this recipe spicier by adding more chili peppers paste or a dash of hot sauce.
How do I serve Korean tofu?
You can serve the Korean tofu over a bed of rice and top it with scallions and sesame seeds. You can also serve it as a side dish with other Korean dishes such as kimchi or bibimbap.
Is it hard to digest tofu?
Tofu is easier to digest than many other proteins due to its low fat and high fiber content. It is also a great source of plant-based protein, which is easier for the body to digest than animal-based protein. Also, tofu is low in calories and saturated fat, making it a healthy choice for people looking to maintain a healthy weight.
Tofu also has a high content of isoflavones, which are compounds that have been shown to reduce inflammation, improve heart health, and help prevent cancer. This is important since inflammation and oxidative stress can cause damage to the cells of the digestive system, which can lead to digestive issues.
Can I eat tofu raw?
Yes, you can. Tofu is made from soybeans, and it’s typically sold in blocks. To eat it raw, simply cut it into cubes or slices and add it to salads or wraps. You can also crumble it and add it to smoothies or oatmeal for a protein boost.
When eating raw tofu, it’s important to make sure it’s been properly prepared. Raw tofu should be stored in the refrigerator and should not be past its expiration date. Also, it’s important to rinse it off before consuming it to make sure it’s free from any bacteria.
Spicy Korean Fried Tofu
Ingredients
- 1.2 pound firm to extra firm, cut into cubes
- cooking oil
- 3 tablespoons ketchup
- 1.5 tablespoon gochujang (Korean chili paste)
- 1/2 tablespoon soy sauce
- 1/2 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- roasted sesame seeds for garnish
- dried parsley for garnish
Instructions
- Cut firm tofu into cubes
- Heat a skillet over medium-high heat and add enough cooking oil, such as rice bran oil, to coat the bottom of the skillet.
- Once the skillet is hot, add the tofu cubes and cook until they are browned on all sides.
- While the tofu is cooking, mix together 3 Tbsp ketchup, 1-1.5 Tbsp gochujang, 1/2 Tbsp soy sauce, 1/2 Tbsp honey or maple syrup, 1 tsp sesame oil, and 1 tsp minced garlic in a small bowl.
- Once the tofu is browned, drain the oil, add the sauce to the skillet and toss to coat the tofu evenly with the sauce. Cook for an additional 2-3 minutes.
- Transfer the tofu to a serving plate and sprinkle with sesame seeds and dried parsley. Optionally, ass seaweed to garnish.
