A super quick and naturally vegan Korean tofu dish. Crispy pan-fried tofu simmered in a spicy, savory soy-based sauce with garlic, sesame, and gochugaru. Simple, bold, and incredibly satisfying.
20m
Cook
2
Serves
Asian
Style
Ingredients
- 400 g tofu
- 2 tbsp oil for frying
- 1 cup onion (optional, sliced)
- 1 tsp sesame oil
- 80 ml water
- 4 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp Korean red pepper flakes (gochugaru)
- 1 tbsp sesame seeds
- 4 clove garlic
- 0.5 cup spring onions (chopped)
Instrucstions
1
Cut the tofu into thick squares and pat dry with a kitchen towel.
2
Finely chop the garlic and spring onions. Mix them in a bowl with water, soy sauce, sugar, gochugaru, and sesame seeds to make the sauce.
3
Heat oil in a pan over medium heat and fry the tofu until crispy and golden on both sides.
4
Add the sliced onion (if using) and pour in the sauce.
5
Cover with a lid and let simmer for 5–10 minutes, allowing the tofu to absorb the sauce.
6
Finish by drizzling with toasted sesame oil.
7
Serve hot with rice or as desired.