Preview
Korean Braised Tofu
5 min
Prep Time25 min
Cook Time30 min
Total TimeThis Korean braised tofu is made from firm tofu that is oven-baked till golden, then braised in a savory soy sauce based-sauce. A delicious high-protein, meatless dish that vegetarians and meat-lovers will both enjoy!
Ingredients (4 servings)
MetricImperial
530g firm tofu
-Cooking spray
Sauce
1 clove garlic
1 scallion
3 tbsp soy sauce
4 tbsp water
1 tsp monk fruit erythritol sweetener
2 tsp sesame oil
2 tsp roasted white sesame seeds
1/2 tsp gochugaru
- Preheat oven to 200°C / 400°F.
- Drain and pat dry tofu with a clean kitchen towel, then slice into 0.5 inch thick pieces.
- Line a baking tray with parchment paper. Arrange tofu on top in a single layer. Spray both sides lightly with cooking spray, and bake for 20 minutes or until golden, flipping once halfway.
- Meanwhile, make the sauce. Chop scallion and finely mince garlic. Add to a bowl along with all other sauce ingredients, and mix until combined. Set aside.
- When tofu is done baking, transfer to a nonstick skillet, arranging the pieces in a single layer. Pour half of the sauce all over the tofu and let simmer over low heat for 3-4 minutes.
- Flip the tofu and pour the rest of the sauce over the tofu, and let simmer for another 2-3 minutes.
- Serve warm or cold with steamed rice. Enjoy!
Notes
- Traditionally, this dish is made by pan-frying firm tofu in oil until golden before braising. I prefer baking the tofu instead of pan-frying to minimize the amount of oil needed.
- Leftovers can be kept in an airtight container in the fridge for up to 3 days. You may serve it cold or warm it up before eating.
- Feel free to substitute monkfruit erythritol sweetener with any other sweetener of choice.
- Gochugaru is Korean red chili flakes that can be found in Asian grocery stores. If you don’t have access to it, you may substitute with gochujang, cayenne pepper or hot paprika.
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