Korean Braised Tofu
Korean Braised Tofu is a bowl recipe ready in 20 min. It makes 4 servings, each 190 kcal with 19 g protein. Beginner level, 10 ingredients.
Recipe by @bitesofberi, adapted and measured by Cookpath.
- 20 mintotal
- Beginnerlevel
- 190kcal a serving
- 19 gprotein
What is Korean Braised Tofu
Pan-fried tofu slices braised in a soy, honey, gochugaru and garlic sauce, finished with spring onion and sesame seeds.
- Bowls · Vegetarian
- Frying
- Sauces & dressings
How to make Korean Braised Tofu
Tips from the cook
- No need to press the tofu: pat it dry, as pressing can make it dry and tough.
- Use a non-stick pan and do not move the tofu until it has browned.
- The spice is about 7 out of 10; use less gochugaru for milder.
Cook it with the app
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Goes well with
Sides from Cookpath that balance this dish, the same picks the app suggests.
Korean Braised Tofu substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Firm tofu0 option
Soy sauce2 options
- Tamari (labelled gluten-free) 1:1
Still soy.
Still contains soy.
- Coconut aminos 1:1 (sweeter, use a bit more salt)
Less salty; dark, sold in health-food aisles.
Gochugaru2 options
- Sweet paprika + cayenne (3:1) 1:1 by volume
Less fruity.
- Sweet paprika alone 1:1
No heat.
Spring onions2 options
- Chives 1:1 by volume, add at end
Not cooked well.
- Leek, thin use 1/2 as much (stronger)
Sesame oil2 options
- Neutral oil (sunflower or rapeseed) 1:1
Loses the toasted nutty flavour in dressings.
- Peanut oil (not for peanut allergy) 1:1
Still contains peanuts.
Sesame seeds1 option
- Leave out leave out (garnish only)
Serve it with
- Short-grain white rice
- Kimchi
