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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
354
Calories Per Serving

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
  • 1 clove garlic, minced (about 1 teaspoon)
  • 2 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
Servings3
Calories Per Serving354
Total Fat25g38%
Sugar2gN/A
Saturated3g16%
Protein29g57%
Carbs11g4%
Vitamin A17µg2%
Vitamin B60.2mg11%
Vitamin C3mg5%
Vitamin E1mg6%
Vitamin K25µg31%
Calcium1187mg100%
Fiber5g18%
Folate (food)60µgN/A
Folate equivalent (total)60µg15%
Iron5mg28%
Magnesium117mg29%
Monounsaturated8gN/A
Niacin (B3)1mg6%
Phosphorus363mg52%
Polyunsaturated12gN/A
Potassium521mg15%
Riboflavin (B2)0.2mg12.8%
Sodium905mg38%
Sugars, added1gN/A
Thiamin (B1)0.3mg19.4%
Zinc3mg20%