Braised Gochujang Tofu

Braised gochujang tofu is a quick and simple but flavour-packed dish that we're sure will become your new favourite tofu dish. Known as dubu jorim in Korea, just fry off tofu until golden then simmer in a delicious spicy sauce. Perfect as a flavoursome side dish or as a main.

Course Side Dish

Cuisine Korean

Diet Vegan

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 338kcal

Author Jess & Dan

Ingredients

400 g firm tofu – cut into 8 large rectangular slices
2 tablespoon sesame oil
3 tablespoon soy sauce
3 tablespoon water
1 tablespoon gochujang paste
1 teaspoon sugar
1 tablespoon garlic – minced
1 teaspoon toasted sesame seeds
1 spring onion – sliced

Metric - US Customary

Instructions

Press the firm tofu or pat dry with paper towels to remove excess liquid. Not necessary if you have extra-firm tofu. Slice into 8 rectangular slices.
In a small bowl or jug, add half the sesame oil along with the soy sauce, water, gochujang, sugar and garlic. Stir until well combined.
2 tablespoon sesame oil, 3 tablespoon soy sauce, 3 tablespoon water, 1 tablespoon gochujang paste, 1 teaspoon sugar, 1 tablespoon garlic
Pour the other half of the oil into a wok or large non stick frying pan and bring over a high heat. Next, add the tofu slices into the pan and fry until golden brown, then flip and cook the other side until golden brown.
400 g firm tofu, 2 tablespoon sesame oil
Once the tofu has browned, reduce to medium-high heat and pour in the sauce. Allow it to bubble away until the sauce has reduced and thickened. This should take around 5 minutes.
Serve topped with the toasted sesame seeds and spring onion (green onions). Optionally add Korean chili pepper flakes, a.k.a. gochugaru. Serve in a bowl with rice and a side of veggies.
1 teaspoon toasted sesame seeds, 1 spring onion

Notes

Use firm or extra firm tofu. If using the type that comes in hard packaging with a lot of water, press the tofu before using.
Make it gluten free by using gluten free soy sauce or tamari.

Nutrition