Are you looking for a flavorful meal that combines the richness of tofu with the bold flavors of Korea? Look no further! Korean cuisine is known for its bold and spicy flavors, and incorporating tofu into these dishes can result in some truly mouth-watering meals. From hearty stews to crispy tacos, there are countless ways to enjoy spicy Korean tofu recipes.
In this article, we’ll be exploring 18 different recipes that showcase the versatility of tofu in Korean cuisine. Whether you’re a seasoned chef or just starting out on your culinary journey, these recipes are sure to delight and inspire. So let’s dive in and explore the world of spicy Korean tofu!
Spicy Korean Braised Tofu
This recipe is a flavorful and spicy take on traditional Korean braised tofu, perfect for those looking to add some heat to their meals. With a rich and savory sauce, this dish is sure to become a staple in your kitchen.
Ingredients:
– 1 block of extra-firm tofu, cut into bite-sized pieces
– 2 tablespoons of Gochujang (Korean chili paste)
– 2 tablespoons of soy sauce
– 2 tablespoons of rice vinegar
– 1 tablespoon of sugar
– 1 teaspoon of garlic, minced
– 1/4 cup of gochugaru (Korean red pepper flakes)
– 1/4 cup of water
– Sesame oil and chopped green onions for garnish (optional)
Instructions:
1. In a large saucepan, combine Gochujang, soy sauce, rice vinegar, sugar, garlic, and gochugaru.
2. Add the tofu pieces to the saucepan and coat with the sauce.
3. Bring the mixture to a simmer over medium heat.
4. Reduce heat to low and braise for 20-25 minutes or until the tofu is tender and the sauce has thickened slightly.
5. Stir in the water and cook for an additional 2-3 minutes.
6. Serve hot, garnished with sesame oil and chopped green onions if desired.
Cooking Time: 25-30 minutes
Korean Tofu Stew with Kimchi
This spicy and savory stew is a staple of Korean cuisine, combining the flavors of tofu, kimchi, and doenjang (Korean soybean paste) in a comforting and nourishing bowl.
Ingredients:
– 1 block of firm tofu, cut into small cubes
– 2 tablespoons of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of kimchi, chopped
– 2 tablespoons of doenjang (Korean soybean paste)
– 4 cups of water or vegetable broth
– 1 teaspoon of ground black pepper
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the onion and garlic and cook until softened, about 3-4 minutes.
3. Add the tofu and cook for an additional minute.
4. Stir in the kimchi, doenjang, water or broth, black pepper, and salt.
5. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
6. Season with salt to taste, and garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Crispy Korean Tofu Tacos
Get ready to take your taco game to the next level with this flavorful and crunchy recipe! Crispy Korean Tofu Tacos combine the best of both worlds, blending the spicy and sweet flavors of Korea with the comfort of a traditional taco.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup panko breadcrumbs
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 1 teaspoon soy sauce
– 1/2 teaspoon sesame oil
– Salt and pepper to taste
– 8-10 corn tortillas
– Sliced green onions, cilantro, and kimchi for garnish
Instructions:
1. In a shallow dish, mix together flour, cornstarch, and panko breadcrumbs.
2. Dredge tofu cubes in the breadcrumb mixture, pressing gently to adhere.
3. Heat oil in a large skillet over medium-high heat. Fry tofu until golden brown, about 3-4 minutes per side.
4. In a small bowl, whisk together garlic, Gochujang, soy sauce, and sesame oil.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by placing fried tofu on a warmed tortilla, then drizzle with the Gochujang glaze and garnish with green onions, cilantro, and kimchi.
Cooking Time: 15-20 minutes
Korean Tofu Bibimbap
Savor the flavors of Korea with this simple and delicious tofu bibimbap recipe, a perfect blend of savory and sweet.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups cooked white rice (preferably day-old rice)
– 1 cup mixed vegetables (bean sprouts, shredded carrots, diced bell peppers, chopped green onions)
– 2 tablespoons soy sauce
– 1 tablespoon Gochujang (Korean chili paste)
– 1 teaspoon sesame oil
– Salt and pepper to taste
– 1 egg, beaten (optional)
– 1/4 cup toasted sesame seeds and chopped scallions for garnish
Instructions:
1. Cook the rice according to package instructions.
2. Heat 1 tablespoon of sesame oil in a pan and sauté the mixed vegetables until tender.
3. Add the tofu cubes and cook until lightly browned.
4. In a small bowl, whisk together soy sauce and Gochujang. Pour the mixture over the tofu and vegetables; stir to combine.
5. If using egg, beat it lightly and pour into the pan. Scramble the egg until cooked through.
6. Divide the cooked rice into individual bowls. Arrange the vegetable and tofu mixture on top of the rice.
7. Garnish with toasted sesame seeds and chopped scallions.
Cooking Time: 20-25 minutes
Sweet and Spicy Korean Tofu Stir-Fry
Sweet and Spicy Korean Tofu Stir-Fry
Get ready to spice up your meal with this bold and flavorful stir-fry recipe that combines the sweetness of Korean chili flakes (gochugaru) with the spiciness of gochujang paste.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon gochugaru (Korean chili flakes)
– 1 tablespoon gochujang paste
– 1/4 cup soy sauce
– 1/4 cup water
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent, about 3 minutes.
3. Add the tofu, gochugaru, and gochujang paste; stir-fry for 2-3 minutes, breaking up any clumps with a spatula.
4. Pour in the soy sauce and water; bring to a simmer.
5. Reduce heat to low and let it cook for an additional 2-3 minutes or until the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions, if desired.
Cooking Time: 10-12 minutes
Korean Tofu Pancakes with Dipping Sauce
Korean Tofu Pancakes with Dipping Sauce Recipe
Savor the crispy edges and chewy centers of these Korean-style tofu pancakes, known as “punghwa,” served with a side of creamy dipping sauce.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup water
– 1/4 teaspoon salt
– Vegetable oil for frying
– Dipping Sauce (see below)
Dipping Sauce:
– 1/2 cup sour cream
– 1 tablespoon soy sauce
– 1 tablespoon Gochujang (Korean chili paste)
– 1 tablespoon rice vinegar
– 1/4 teaspoon sugar
Instructions:
1. In a bowl, mix together tofu, flour, cornstarch, and salt.
2. Gradually add water to the mixture, stirring until it forms a smooth batter.
3. Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small amounts of the batter into the oil and flatten slightly with a spatula.
5. Cook for 2-3 minutes or until golden brown, flipping occasionally.
6. Serve warm with Dipping Sauce.
Cooking Time: About 15-20 minutes
Korean Tofu and Vegetable Soup
This hearty and comforting soup is a staple in Korean cuisine, packed with tender tofu and a variety of colorful vegetables. Perfect for a quick and easy meal on a chilly day.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 potatoes, peeled and cubed
– 2 cups Korean chili flakes (gochugaru)
– 4 cups vegetable broth
– 2 cups water
– Salt and black pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, carrots, and potatoes; cook until vegetables are tender, about 5 minutes.
3. Add tofu, chili flakes, broth, and water; bring to a boil, then reduce heat and simmer for 20 minutes.
4. Season with salt and black pepper to taste.
5. Garnish with green onions and toasted sesame seeds, if desired.
6. Serve hot.
Cooking Time: 25-30 minutes
Grilled Korean Tofu Skewers
Savor the sweet and spicy flavors of Korea with this simple yet flavorful recipe for grilled tofu skewers.
Ingredients:
– 1 block extra-firm tofu, drained and cut into 1-inch cubes
– 1/4 cup Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 10-12 bamboo skewers
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. In a shallow dish, whisk together Gochujang, soy sauce, brown sugar, garlic, and rice vinegar.
2. Add the tofu cubes to the marinade and toss to coat. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
3. Preheat grill to medium-high heat. Thread a few tofu pieces onto each skewer, leaving a small space between each cube.
4. Brush the tofu with sesame oil and season with salt.
5. Grill the skewers for 8-10 minutes per side, or until the tofu is golden brown and slightly charred.
6. Garnish with sesame seeds and chopped green onions, if desired. Serve hot.
Cooking Time: 16-20 minutes
Korean Tofu Dumplings
Experience the savory delight of Korea’s most beloved street food, adapted for a vegan twist. This recipe brings together the simplicity of tofu and the comfort of dumpling wrappers to create an irresistible treat.
Ingredients:
– 1 block extra-firm tofu, crumbled
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon Gochujang (Korean chili paste)
– 1/4 cup chopped green onions
– 2 tablespoons cornstarch
– 2 cups dumpling wrappers (usually found in the frozen food section or Asian grocery store)
– Salt and pepper to taste
Instructions:
1. In a mixing bowl, combine tofu, garlic, soy sauce, sesame oil, Gochujang, and green onions. Mix well.
2. Add cornstarch and mix until just combined.
3. Lay a dumpling wrapper flat on a surface. Place about 1 tablespoon of the tofu mixture in the center.
4. Fold the wrapper into a half-moon shape, pressing edges together to seal.
5. Repeat with remaining wrappers and filling.
6. Cook in boiling water for 10-12 minutes or pan-fry until golden brown.
Cooking Time: Approximately 15-20 minutes
Korean Tofu Jjigae with Mushrooms
Jjigae is a traditional Korean stew that’s easy to make and packed with flavor. This version combines the creamy texture of tofu with the earthy taste of mushrooms.
Ingredients:
– 1 block firm tofu, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sugar
– 1/4 cup vegetable oil
– 1/4 cup water
– Salt and black pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the remaining 2 tablespoons of oil, garlic, and mushrooms to the pan. Cook until the mushrooms release their moisture and start to brown, about 5 minutes.
4. In a small bowl, whisk together Gochujang, soy sauce, rice vinegar, sugar, salt, and black pepper.
5. Pour the sauce into the skillet and stir to combine with the mushroom mixture.
6. Add the cooked tofu back into the pan and simmer for an additional 2-3 minutes to coat everything in the sauce.
7. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Korean Tofu Lettuce Wraps
A twist on traditional wraps, these Korean-inspired lettuce wraps combine crispy tofu, spicy Gochujang sauce, and crunchy kimchi for a flavor-packed snack.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tbsp Gochujang sauce
– 2 cups mixed greens (lettuce, spinach, etc.)
– 1/4 cup kimchi, chopped
– 1/4 cup thinly sliced green onions
– Salt and pepper to taste
– Optional: toasted sesame seeds or crispy garlic for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss tofu with a pinch of salt and pepper.
3. In a small bowl, whisk together Gochujang sauce and 1 tbsp water.
4. Place tofu on a baking sheet lined with parchment paper and brush with the Gochujang mixture.
5. Bake for 15-20 minutes or until tofu is crispy.
6. Assemble wraps by placing a few pieces of tofu onto a bed of mixed greens, followed by chopped kimchi and green onions.
7. Season with salt and pepper to taste.
8. Garnish with toasted sesame seeds or crispy garlic if desired.
Cooking Time: 20-25 minutes
Korean Tofu Fried Rice
A flavorful and savory twist on traditional fried rice, this Korean-inspired dish combines crispy tofu, spicy gochujang sauce, and aromatic vegetables for a delicious and satisfying meal.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1/2 cup firm tofu, cut into small cubes
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., carrots, peas, corn)
– 2 teaspoons gochujang sauce
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. Add onion and garlic to the pan and cook until softened, about 2 minutes.
4. Add mixed vegetables and cook until tender-crisp, about 2-3 minutes.
5. Add cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for about 2-3 minutes, until heated through.
6. Add gochujang sauce, soy sauce, salt, and pepper. Stir-fry for an additional minute.
7. Return tofu to the pan and stir-fry until well combined.
8. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Korean Tofu and Glass Noodle Salad
A refreshing and flavorful salad that combines crispy tofu, chewy glass noodles, and a tangy dressing – perfect for a quick and easy meal or as a side dish.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 100g of glass noodles (dangmyeon)
– 2 tablespoons of soy sauce
– 2 tablespoons of rice vinegar
– 1 tablespoon of Gochujang (Korean chili paste)
– 1 teaspoon of sugar
– 1/4 cup of chopped green onions
– Salt and pepper to taste
Instructions:
1. Cook the glass noodles according to package instructions. Drain and set aside.
2. Pan-fry the tofu cubes until crispy, about 3-4 minutes per side. Drain on paper towels.
3. In a large bowl, whisk together soy sauce, rice vinegar, Gochujang, and sugar.
4. Add the cooked glass noodles, fried tofu, and chopped green onions to the bowl. Toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Korean Tofu and Kimchi Pancakes
Experience the bold flavors of Korea with these crispy tofu and spicy kimchi pancakes, a twist on traditional Korean-style hotcakes.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup water
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1/4 cup kimchi, chopped (store-bought or homemade)
– Vegetable oil for frying
Instructions:
1. In a bowl, whisk together flour, cornstarch, and salt.
2. Add water and mix until smooth batter forms.
3. Fold in crumbled tofu and chopped kimchi.
4. Heat 1-2 tablespoons of vegetable oil in a non-stick pan over medium heat.
5. Using a ladle, pour about 1/4 cup of batter into the pan and spread evenly to form a pancake.
6. Cook for 3-4 minutes or until bubbles appear on surface and edges start to curl.
7. Flip and cook for another 2-3 minutes or until crispy and golden brown.
8. Serve hot with your favorite dipping sauce.
Cooking Time: 10-12 minutes per batch (depending on number of pancakes)
Korean Tofu and Seaweed Soup
This hearty soup is a staple of Korean cuisine, packed with protein-rich tofu, umami flavor from seaweed, and comforting warmth. Perfect for a chilly day or as a quick weeknight meal.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 cups water
– 2 tablespoons Kombu (dried kelp)
– 1 tablespoon Gochugaru (Korean red pepper flakes)
– 2 cloves garlic, minced
– 1/4 cup dried wakame seaweed sheets, torn into smaller pieces
– Salt to taste
– Optional: chopped green onions and toasted sesame seeds for garnish
Instructions:
1. In a large pot, combine water and Kombu. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Add tofu, Gochugaru, garlic, and wakame seaweed. Simmer for an additional 5-7 minutes or until tofu is fully cooked.
3. Season with salt to taste.
4. Serve hot, garnished with green onions and toasted sesame seeds if desired.
Cooking Time: 20-25 minutes
Korean Tofu and Beef Bulgogi
Experience the bold flavors of Korea with this classic bulgogi recipe, featuring tender beef and crispy tofu in a sweet and savory sauce. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 lb beef (sirloin or ribeye), sliced into thin strips
– 1/2 cup firm tofu, cut into small cubes
– 2 tbsp soy sauce
– 2 tbsp Korean chili flakes (gochugaru)
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 2 green onions, thinly sliced
– Sesame seeds and chopped green onions for garnish
Instructions:
1. In a large bowl, whisk together soy sauce, chili flakes, brown sugar, rice vinegar, garlic, and ginger. Add the beef and tofu; marinate for at least 30 minutes.
2. Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Remove the beef and tofu from the marinade, letting any excess liquid drip off.
3. Cook the beef and tofu in batches until browned, about 3-4 minutes per batch. Return all cooked ingredients to the wok or skillet.
4. Simmer the sauce for an additional 2-3 minutes, stirring occasionally, until thickened slightly.
5. Garnish with green onions and sesame seeds. Serve over rice or noodles.
Cooking Time: 15-20 minutes
Korean Tofu and Vegetable Stir-Fry
This vibrant stir-fry is a classic Korean dish that combines the creamy texture of tofu with a colorful medley of vegetables, all wrapped up in a savory sauce. It’s a quick and easy meal that’s perfect for any day.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 carrot, peeled and grated
– 2 cups mixed vegetables (such as broccoli, zucchini, and mushrooms)
– 2 teaspoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden, about 3-4 minutes. Remove from pan and set aside.
3. Add remaining ingredients to the pan and stir-fry for 5-7 minutes, or until vegetables are tender-crisp.
4. In a small bowl, whisk together Gochujang, soy sauce, and honey. Pour into the pan and stir-fry for an additional minute.
5. Return tofu to the pan and stir-fry until combined with the sauce.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with green onions if desired.
Cooking Time: 15-20 minutes
Korean Tofu and Rice Cakes in Spicy Sauce
A classic Korean dish that combines crispy rice cakes with pan-fried tofu in a bold, spicy sauce. This simple recipe is perfect for a quick weeknight meal or a flavorful snack.
Ingredients:
– 1 block of firm tofu, cut into bite-sized pieces
– 1 bag of rice cakes (preferably the Korean-style variety)
– 2 tablespoons of vegetable oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup of Korean chili flakes (gochugaru)
– 1/4 cup of soy sauce
– 1/4 cup of rice vinegar
– 1 tablespoon of sugar
– Salt and black pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Pan-fry the tofu pieces in a little oil until golden brown, then set aside.
2. Cook the rice cakes according to package instructions.
3. In a large skillet, sauté the onion and garlic until softened.
4. Add the chili flakes, soy sauce, rice vinegar, sugar, salt, and black pepper. Stir well to combine.
5. Add the cooked tofu and rice cakes to the sauce. Toss to coat.
6. Cook for an additional 2-3 minutes, or until the flavors have melded together.
7. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your meals with these 18 mouth-watering Korean tofu recipes! From braised tofu and kimchi stews to crispy tacos, bibimbap, and stir-fries, there’s something for every palate. Discover how to make classic Korean dishes like pancakes, dumplings, and jjigae with a twist – all featuring the versatility of tofu as the main ingredient. Whether you’re a vegan or just looking to add some international flair to your meals, these recipes are sure to please. Try them out today and experience the bold flavors of Korea!
