Spicy Korean Tofu


If there is one thing I absolutely love, it is Korean food. Give me anything Korean and I will be beside myself. I’ve made Kimchi, like that is how much I love Korean Food.

So when I found out about this recipe for Korean Spicy Tofu, and how easy it was, I literally dropped everything and made it.

Make sure to bookmark this, you will want to come back for more. I made this more like a step by step with pictures, help you out more.


  •  1 package of @housefoods tofu (18 ounces: 510 grams)
  •  3 tablespoons cooking oil
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced @gourmetgarden
  • ½ cup minced onion
  • 2 green onions, chopped
  • One head of @peteslivinggreens Butter Lettuce

For the sauce, mix in a small bowl:

  • 1 tablespoon soy sauce or amino acids
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon hot pepper flakes / Gochujang Paste is what we use
  • ½ cup water

1. Rinse tofu in cold running water and dry it with cotton or paper towel. Cut it into ¼ inch thick bite size pieces.
2. Add the cooking oil to a non-stick pan and heat it up over high heat.
3. Gently set the tofu onto the pan and cook for 7 to 8 minutes. Rotate the pan to cook the tofu evenly. When the bottoms get a little crunchy, flip them over one by one with a spatula. Let cook another 7 to 8 minutes until both sides of each tofu piece are a little crispy and golden brown.

4. Transfer the tofu to a plate. Keep the leftover oil.
5. Heat up a small pan over medium high heat and add the leftover oil.
6. Add chopped onion, garlic, and green onion (less 1 tablespoon, to be used for a garnish later). Stir with a wooden spoon for a few minutes until the onion gets a little crispy.

7. Add the sauce and keep stirring until it reduces a bit and thickens.

8. Add tofu and braise for a minute until the tofu absorbs some of the flavor of the sauce. Add some sesame oil and stir.

9. Serve with lettuce and make tacos!


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