Korean Sour And Spicy Tofu Recipe

Korean Sour And Spicy Tofu

As you know I love Korean food and I love tofu so obviously this Korean sour and spicy tofu dish is one of my favourites. It’s quite simple to make and does not take very long which is always great when you have a million assignments to do every week. I’m not sure how authentic it is because I’ve seen some recipes for this on YouTube which is what inspired me to make this but they were all a little different from the way I make mine. A lot of them also fried the tofu which I’m sure tastes amazing but isn’t very healthy so I usually just stir fry it.

I mentioned that I had made this on my latest What I Eat In A Day post and I promised you guys the recipe so I decided to share it today. I really hope you guys try this because it is so delicious and super easy to make. If you like it you can even make it in bulk and freeze it which is what I do sometimes. In case you don’t have all the Korean ingredients at home I would recommend checking at your local grocery store or at any Asian stores because most of them carry Korean items. Also I apologise for the quality of some of the images but it’s way harder to simultaneously cook and take pictures than I assumed it would be…

Ingredients

1 block of extra firm or firm tofu

1 white onion

2 spring onions

1 tsp of minced garlic

Gochujang

Soy sauce

Ketchup

Molasses or sugar or any kind of sweetener

Recipe

  1. Chop and stir fry the onions on a pan with a little bit of oil and salt till they are well cooked and put aside.
  2. Cut the tofu into bite sized pieces as shown in the images below, add a little salt and stir fry them till all the pieces are golden brown. To make the tofu extra crispy you can add a bit of potato starch to them before you stir fry them.
  3. Leave the tofu on the pan and add in the onions but turn the heat off so it doesn’t burn.
  4. For the sauce mix 4 tbsp. of soy sauce, 2-3 tbsp. of gochujang, 1 tsp. of minced garlic, 1-2 tbsp. of ketchup, 2-4 drops of molasses or 1/2 tsp of sugar and 2 tbsp of water. If you don’t want it too be too sour add a little less ketchup and vice versa. If you don’t want it to be too spicy start with 1 tsp. of gochujang and than you can add more later on if you like.
  5. Mix the sauce, tofu and onions together on the pan and stir fry on low to medium heat for a few more minutes till the sauce thickens up and everything is evenly coated.
  6. Chop the spring onions into small pieces and use them as garnish. You can also add some sesame seeds as garnish.
  7. Serve with rice, kimchi (optional) and seaweed (optional).

             

             

Your Thoughts

Do you enjoy Korean food? Do you like tofu? Are you a fan of spicy food? What recipes do you want to see on this blog next? Will you be trying this recipe? Let me know your thoughts below or simply stop by and say hi because I always love chatting with you in the comments below!


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37 thoughts on “Korean Sour And Spicy Tofu Recipe

    1. Thanks and I definitely understand your reluctance because I didn’t like tofu very much when I first tried it too but now that I’m better at cooking it I like it a lot more.

      Like

    1. Ooh let me know how it turns out if you make it! I think if you’re not great with the taste of tofu I would recommend marinating it first which really helps absorb the taste and coating it in potato flour/starch helps too.

      Liked by 2 people

  1. Great recipe Pooja and glad to see you back in action with all new posts. A twist to the above, that i came across and try often is using ‘sambhar masala powder’ to make tofu & tomato, and yes yummy too. A not so dry recipe but slightly loose consistency and mashing the tofu here and there makes it more tasty as well.

    Liked by 5 people

    1. You have to try crispy tofu it’s so delicious! I like it soft sometimes too but I definitely prefer it crispy especially when it’s coated with potato starch because it absorbs the flavours much better compared to just tofu alone which can be bland sometimes. Another trick is to freeze it for a while after marinating it and then cooking it- the texture becomes amazing when you freeze it. Lol I have made a lot of weird tofu before figuring out how to cook it properly so I definitely get thr struggle!

      Liked by 1 person

      1. No worries- trust me I’ve been there lol! Also get extra firm tofu it’s less likely to fall apart. I hate it when it’s too soft I’m not sure why but the texture just throws me off.

        Liked by 1 person

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