Korean Braised Tofu

Korean Braised Tofu
Staff Writer
Korean Braised Tofu
Hyosun Ro
Korean Braised Tofu

Growing up as a child in Korea, this dish was one of the regulars in my home-packed school lunches (dosirak/bento) which usually consisted of rice and a few side dishes. I like it braised, but you can omit braising and simply pour the sauce over the pan-fried tofu.

3
Servings
89
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 18-ounce package firm tofu, cut into 1/2-inch-thick rectangular pieces
  • 1  Tablespoon  vegetable or canola oil
  • 3  Tablespoons  soy sauce
  • 3  Tablespoons  water
  • 1  Tablespoon  sesame oil
  • 1  Teaspoon  sugar
  • 1  Teaspoon  Korean red pepper flakes (gochugaru)
  • 1  Teaspoon  sesame seeds
  • clove garlic, minced (about 1 teaspoon)
  • scallions, chopped finely

Directions

Pat the tofu dry with a paper towel. Heat the oil in a large, nonstick skillet over medium heat. Carefully add the tofu pieces (tofu breaks easily) and sear until light golden brown, about 4-5 minutes on each side.

Meanwhile, prepare the sauce by mixing all of the remaining ingredients together. Spoon the sauce over the tofu pieces and around the sides of the pan. Simmer for 4-5 minutes over medium-low heat. Flip them over and simmer for 1-2 more minutes.

Nutritional Facts

Total Fat
7g
10%
Sugar
1g
1%
Saturated Fat
1g
4%
Carbohydrate, by difference
6g
5%
Protein
2g
4%
Vitamin A, RAE
20µg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
34mg
3%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
14µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
22mg
7%
Niacin
1mg
7%
Phosphorus, P
50mg
7%
Selenium, Se
2µg
4%
Sodium, Na
865mg
58%
Water
27g
1%

Tofu Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Tofu Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.