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Braised gochujang tofu served over rice garnished with scallions.

Braised Gochujang Korean Tofu

This Braised Gochujang Korean Tofu is spicy, savory, and full of flavor. The tofu is sliced and crisped up in the pan before being braised in a spicy sauce of gochujang, low sodium soy sauce, sugar, and sesame oil. It's simple but doesn't lack in flavor!
5 from 8 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 3 Servings
Author: Liv King

Ingredients
 

Braised Tofu:

  • 1 Block Extra-Firm Tofu pressed
  • 2-3 tablespoons Cornstarch
  • Pinch of Salt
  • Pinch of Black Pepper
  • 1-2 tablespoons Vegetable Oil for cooking
  • ¼ cup Yellow Onion minced
  • 1 tablespoon Ginger minced
  • 2 Garlic Cloves minced
  • 1 Red Chili thinly sliced

Spicy Gochujang Sauce:

  • 2 tablespoons Gochujang Paste
  • 2 tablespoons Organic Cane Sugar or brown sugar
  • ¼ cup Low Sodium Soy Sauce
  • ½ cup Water
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Rice Cooking Wine
  • 1 teaspoon Sesame Oil
  • Scallions garnish

Instructions

  • Press the tofu for at least 15 to 20 minutes. Then, cut the tofu in to 8 squares.
  • Whisk together the cornstarch with a pinch of salt and black pepper in a shallow bowl. Lightly coat each piece of tofu in the cornstarch.
  • Heat a large frying pan on medium heat with the cooking oil. Just enough oil to lightly coat the bottom of the pan. Once hot, add the cornstarch-coated tofu and fry until golden and crisp, about 4 to 5 minutes on each side.
  • Mince the onion, ginger, garlic and red chili- then, add to the pan with the tofu and cook for a few minutes until starting to soften.
  • Whisk together the sauce ingredients and pour over the tofu. Cook for about 10 minutes or until the sauce has reduced.
  • Serve over jasmine rice and top with scallions and sesame seeds. Enjoy!

Notes

Save time: This Korean tofu recipe comes together in about 35 minutes but you can shed a few minutes off the prep time by pressing the tofu ahead of time or making sure you properly utilize that time.
While the tofu is pressing, mince the onion as well as the garlic, ginger, and red chili. I also recommend whisking together the sauce during this time. This will make the cooking process faster and smoother!
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