Crispy Korean Braised Tofu with Sweet-Savory Garlic Glaze
Equipment
- 1 Large non-stick skillet or pan
- 1 Cutting board
- 1 Chef's knife
- Measuring spoons
- Measuring cups
- 1 Small bowl (for sauce)
- 1 Wooden spoon or spatula
- Paper towels or clean kitchen towel (for pressing tofu)
- 1 Tofu press (optional)
- 1 Garlic press (optional)
- 1 Microplane or grater (for ginger, optional)
- 1 Tongs (for flipping tofu)
Ingredients
- 1 block 14 oz firm tofu
- 2 tbsps vegetable oil
- 1/4 cup low-sodium soy sauce
- 1 tbsp sesame oil
- 1 teaspoon gochugaru Korean red pepper flakes, adjust to taste
- 1 tbsp sugar or honey
- 2 cloves garlic minced
- 2 green onions thinly sliced
- 1 tbsp toasted sesame seeds
- 1 teaspoon grated ginger
Instructions
- Drain the tofu and gently press between paper towels or in a tofu press for about 15 minutes to remove excess moisture.
- Cut the pressed tofu into 1/2-inch thick rectangular slices.
- In a small bowl, combine soy sauce, sesame oil, gochugaru, sugar or honey, minced garlic, half of the green onions, and sesame seeds (and ginger if using). Mix well and set aside.
- Heat vegetable oil in a large non-stick skillet over medium-high heat.
- Carefully place the tofu slices in the hot pan in a single layer, making sure not to overcrowd the pan.
- Cook the tofu for 3-4 minutes on each side until golden brown and crispy on the outside.
- Lower the heat to medium-low and pour the sauce over the tofu slices.
- Gently spoon the sauce over the tofu, slightly lifting the edges to let the sauce flow underneath.
- Simmer for 3-4 minutes until the sauce has thickened slightly and the tofu has absorbed some of the flavors.
- Remove from heat and garnish with the remaining green onions and additional sesame seeds if desired.
Notes
Expert Tips
Transform this classic Korean Braised Tofu into something extraordinary with these professional techniques: Mushroom Enhanced Version
Add 1 cup of sliced shiitake mushrooms to the pan after frying the tofu and before adding the sauce. Sauté until softened, then proceed with the sauce addition. The mushrooms will absorb the sauce and add a delicious umami flavor and meaty texture that complements the tofu perfectly. Caramelized Kimchi Topping
Top the finished dish with 1/2 cup of kimchi that has been stir-fried in 1 teaspoon of oil until slightly caramelized. This adds a tangy, spicy complexity that transforms the dish into a more substantial meal, creating layers of flavor and a beautiful color contrast. Crispy Panko Tofu Variation
Dust the tofu slices in potato starch or cornstarch before pan-frying for an extra crispy exterior that will hold up better to the sauce. The crunchy coating creates a delightful textural contrast with the soft interior, making each bite more interesting and satisfying. Serving & Pairing
This versatile Korean Braised Tofu works beautifully as a side dish (banchan) or as a main course when served with rice. Serving Suggestions
This Korean Braised Tofu keeps well and can be enjoyed over several days if stored properly.
- Press the tofu well to remove excess moisture for the best texture and better oil absorption
- For crispier edges, make sure your pan is hot before adding the tofu
- Don't move the tofu too frequently while pan-frying to achieve a nice golden crust
- Adjust the amount of gochugaru depending on your spice preference
- For maximum flavor, let the tofu sit in the sauce for a few minutes after turning off the heat
- Use a spatula to gently flip the tofu slices to prevent breaking
- If the sauce reduces too quickly, add 1-2 tablespoons of water to prevent burning
Transform this classic Korean Braised Tofu into something extraordinary with these professional techniques: Mushroom Enhanced Version
Add 1 cup of sliced shiitake mushrooms to the pan after frying the tofu and before adding the sauce. Sauté until softened, then proceed with the sauce addition. The mushrooms will absorb the sauce and add a delicious umami flavor and meaty texture that complements the tofu perfectly. Caramelized Kimchi Topping
Top the finished dish with 1/2 cup of kimchi that has been stir-fried in 1 teaspoon of oil until slightly caramelized. This adds a tangy, spicy complexity that transforms the dish into a more substantial meal, creating layers of flavor and a beautiful color contrast. Crispy Panko Tofu Variation
Dust the tofu slices in potato starch or cornstarch before pan-frying for an extra crispy exterior that will hold up better to the sauce. The crunchy coating creates a delightful textural contrast with the soft interior, making each bite more interesting and satisfying. Serving & Pairing
This versatile Korean Braised Tofu works beautifully as a side dish (banchan) or as a main course when served with rice. Serving Suggestions
- Serve hot with a bowl of steamed white rice for a simple meal
- Include as part of a larger Korean meal with other banchan like kimchi, namul (seasoned vegetables), and kongnamul (bean sprouts)
- Add to a bibimbap bowl with various vegetables and a fried egg
- Wrap in lettuce leaves with a spoonful of rice for a light, refreshing bite
- Serve alongside Korean pancakes (pajeon) for a complementary texture contrast
- Korean barley tea (boricha) for an authentic pairing
- Cold beer for a refreshing contrast to the spicy flavors
- Makgeolli (Korean rice wine) for a traditional alcoholic beverage pairing
- Green tea for a cleansing palate experience
- Sparkling water with lemon for a light, refreshing option
This Korean Braised Tofu keeps well and can be enjoyed over several days if stored properly.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days
- The flavor actually improves after a day as the tofu continues to absorb the sauce
- Can be enjoyed cold straight from the refrigerator or at room temperature
- For reheating, warm gently in a pan over low heat with a splash of water to prevent drying out
- This dish is perfect for meal prep as it maintains its texture and flavor well
- Avoid freezing as tofu texture changes dramatically when frozen and thawed
- Calories: 180 per serving
- Protein: 11g per serving
- Fiber: 1g per serving
- Fat: 13g per serving (primarily from healthy oils)
- Carbohydrates: 7g per serving
- Sodium: 600mg per serving (use less soy sauce for lower sodium version)
- Iron: 2mg per serving (10% DV)
- Calcium: 150mg per serving (15% DV)