Think your tofu dishes could use a kick? Dive into the vibrant world of Korean flavors with our roundup of 19 Spicy Korean Tofu Recipes for Every Occasion. Whether you’re craving a quick weeknight dinner or a fiery dish to spice up your weekend, these recipes promise to transform simple tofu into mouthwatering meals. Ready to turn up the heat? Let’s get cooking!
Spicy Korean Braised Tofu
Just as the summer heat begins to wane, a dish like Spicy Korean Braised Tofu offers a comforting yet vibrant embrace, blending the deep, umami-rich flavors of Korea with the soft, pillowy texture of tofu.
Ingredients
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 tablespoons toasted sesame oil, fragrant and golden
- 3 cloves garlic, minced to a fine paste
- 1 tablespoon fresh ginger, grated to release its zesty aroma
- 1/4 cup gochujang (Korean chili paste), spicy and slightly sweet
- 2 tablespoons soy sauce, rich and savory
- 1 tablespoon brown sugar, for a hint of caramelized sweetness
- 1 cup vegetable broth, homemade or store-bought for depth
- 2 green onions, thinly sliced for a crisp, fresh finish
- 1 teaspoon sesame seeds, toasted for a nutty crunch
Instructions
- Heat the toasted sesame oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add the minced garlic and grated ginger, sautéing until fragrant and golden, approximately 30 seconds, to unlock their flavors.
- Gently stir in the gochujang, soy sauce, and brown sugar, combining until a thick, aromatic paste forms, about 1 minute.
- Pour in the vegetable broth, bringing the mixture to a gentle simmer to meld the flavors, roughly 2 minutes.
- Carefully add the cubed tofu, ensuring each piece is coated in the sauce, then reduce the heat to low and let it braise for 10 minutes, allowing the tofu to absorb the spicy, savory sauce.
- Sprinkle with sliced green onions and toasted sesame seeds just before serving to add texture and brightness.
Silky tofu cubes bathed in a glossy, fiery sauce offer a delightful contrast between the soft interior and the slightly chewy exterior. Serve this dish over a bed of steamed jasmine rice or alongside crisp, blanched vegetables for a meal that’s as visually appealing as it is delicious.
Korean Tofu Soup
Amidst the bustling culinary landscape, Korean Tofu Soup stands out as a comforting yet sophisticated dish, blending the delicate flavors of silken tofu with the boldness of gochujang in a harmonious broth.
Ingredients
- 1 tablespoon of fragrant sesame oil
- 2 cloves of garlic, minced to a fine paste
- 1 tablespoon of vibrant gochujang (Korean red chili paste)
- 4 cups of rich, homemade chicken stock
- 1 block of silken tofu, cut into delicate cubes
- 2 green onions, thinly sliced for a crisp finish
- 1 teaspoon of toasted sesame seeds, for a nutty crunch
- 1 large egg, gently beaten for richness
Instructions
- Heat the fragrant sesame oil in a medium pot over medium heat until shimmering, about 1 minute.
- Add the minced garlic and sauté until golden and aromatic, approximately 30 seconds, stirring constantly to prevent burning.
- Whisk in the vibrant gochujang with the garlic, allowing the paste to meld and deepen in flavor for about 1 minute.
- Pour in the rich chicken stock, bringing the mixture to a gentle boil over high heat, then reduce to a simmer for 10 minutes to infuse the flavors.
- Gently add the silken tofu cubes to the broth, simmering for an additional 5 minutes to warm through without breaking the tofu.
- Drizzle the beaten egg into the soup in a slow, steady stream, stirring gently to create delicate ribbons.
- Remove from heat and garnish with thinly sliced green onions and toasted sesame seeds for a burst of color and texture.
Unveil the soup’s velvety texture and layers of flavor by serving it piping hot, accompanied by a side of steamed rice to balance the soup’s robust character. The interplay of spicy, savory, and slightly sweet notes makes this dish a memorable experience, perfect for both weeknight dinners and special occasions.
Korean Tofu Stir Fry
Korean Tofu Stir Fry is a harmonious blend of textures and flavors, offering a delightful balance between the softness of tofu and the crispness of fresh vegetables, all enveloped in a savory, slightly spicy sauce that promises to tantalize the palate.
Ingredients
- 1 block (14 oz) firm tofu, pressed and cubed into 1-inch pieces
- 2 tablespoons high-smoke point vegetable oil, such as avocado oil
- 3 cloves garlic, minced to a fine paste
- 1 tablespoon freshly grated ginger, aromatic and pungent
- 1/2 cup thinly sliced bell peppers, a mix of vibrant colors
- 1/2 cup julienned carrots, crisp and sweet
- 1/4 cup sliced scallions, fresh and slightly sharp
- 2 tablespoons soy sauce, rich and umami-packed
- 1 tablespoon gochujang (Korean chili paste), spicy and complex
- 1 teaspoon sesame oil, toasted and nutty
- 1 teaspoon granulated sugar, for a hint of sweetness
- 1/4 cup water, to adjust sauce consistency
- 1 tablespoon sesame seeds, for garnish
Instructions
- Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering, about 1 minute.
- Add the cubed tofu in a single layer, ensuring each piece has contact with the pan. Cook undisturbed for 3-4 minutes until golden brown on one side, then flip and repeat. Tip: Pressing the tofu removes excess water, allowing for better browning.
- Reduce heat to medium, add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant but not burnt.
- Introduce the bell peppers and carrots, stir-frying for 2-3 minutes until they begin to soften but retain a slight crunch.
- In a small bowl, whisk together the soy sauce, gochujang, sesame oil, sugar, and water until smooth. Pour over the tofu and vegetables, tossing to coat evenly. Tip: Adjust the amount of gochujang based on your spice preference.
- Continue to cook for another 2 minutes, allowing the sauce to thicken slightly and cling to the ingredients. Tip: If the sauce thickens too much, add a tablespoon of water at a time until desired consistency is reached.
- Remove from heat, garnish with sliced scallions and sesame seeds, and serve immediately.
Unveil the dish to reveal a masterpiece where the tofu’s creamy interior contrasts beautifully with the sauce’s bold flavors. Serve atop a bed of steamed jasmine rice or alongside a crisp, chilled cucumber salad for a complete meal that celebrates the art of Korean cooking.
Korean Tofu Kimchi Stew
Radiating warmth and complexity, Korean Tofu Kimchi Stew is a harmonious blend of spicy, tangy, and umami flavors, perfect for those seeking comfort in a bowl. This dish, with its vibrant colors and rich textures, invites you to explore the depth of Korean cuisine from the comfort of your kitchen.
Ingredients
- 1 tablespoon of fragrant sesame oil
- 1 cup of aged, spicy kimchi, roughly chopped
- 1/2 cup of thinly sliced, succulent pork belly
- 1 tablespoon of gochujang (Korean chili paste), for a deep, spicy kick
- 2 cups of rich, homemade chicken stock
- 1 block of silken tofu, cut into delicate cubes
- 2 green onions, finely sliced for a crisp, fresh garnish
- 1 teaspoon of finely ground black pepper, to enhance the flavors
Instructions
- Heat the fragrant sesame oil in a medium pot over medium-high heat until shimmering, about 1 minute.
- Add the succulent pork belly slices, cooking until they turn golden brown and release their fats, approximately 3 minutes.
- Stir in the aged, spicy kimchi and gochujang, sautéing for 2 minutes to meld the flavors together.
- Pour in the rich, homemade chicken stock, bringing the mixture to a gentle boil before reducing the heat to simmer for 10 minutes, allowing the flavors to deepen.
- Gently add the silken tofu cubes, simmering for an additional 5 minutes to warm through without breaking the tofu.
- Season with finely ground black pepper, then garnish with finely sliced green onions before serving.
With its velvety tofu and robust broth, this stew offers a comforting embrace with every spoonful. Serve it alongside a bowl of steamed rice to balance the heat, or enjoy it as is for a truly immersive experience.
Korean Tofu Pancakes
Revered for their crispy edges and tender centers, Korean tofu pancakes are a delightful harmony of textures and flavors, perfect for a light meal or an elegant appetizer.
Ingredients
- 1 cup silken tofu, gently pressed to remove excess moisture
- 1/2 cup all-purpose flour, sifted for a light batter
- 1 large farm-fresh egg, lightly beaten
- 2 tbsp finely chopped scallions, for a fresh, sharp bite
- 1 tbsp toasted sesame oil, for its nutty aroma
- 1/2 tsp sea salt, to enhance the flavors
- 1/4 tsp finely ground black pepper, for a subtle heat
- 2 tbsp vegetable oil, for frying to golden perfection
Instructions
- In a large mixing bowl, combine the silken tofu, all-purpose flour, and beaten egg, stirring gently until the mixture is smooth and cohesive.
- Fold in the chopped scallions, toasted sesame oil, sea salt, and black pepper, ensuring the ingredients are evenly distributed throughout the batter.
- Heat the vegetable oil in a non-stick skillet over medium heat (350°F) until shimmering, indicating it’s ready for frying.
- Pour 1/4 cup of the batter into the skillet for each pancake, spreading it slightly with the back of a spoon to form a 4-inch circle.
- Cook for 3-4 minutes on the first side, or until the edges are crispy and golden brown, then flip carefully to cook the other side for an additional 3 minutes.
- Transfer the cooked pancakes to a wire rack set over a baking sheet to keep them crisp, repeating the process with the remaining batter.
- Serve the pancakes hot, garnished with additional scallions and a drizzle of sesame oil for extra flavor.
Perfectly crisp on the outside with a soft, pillowy interior, these Korean tofu pancakes offer a delightful contrast in textures. Their subtle nuttiness from the sesame oil pairs beautifully with a tangy dipping sauce or a simple side of kimchi for an extra kick.
Korean Tofu Bibimbap
Gracefully blending the vibrant colors and textures of traditional Korean cuisine, this tofu bibimbap offers a harmonious balance of flavors that dance on the palate. Each bite is a testament to the dish’s ability to marry simplicity with depth, making it a perfect canvas for both weeknight dinners and special occasions.
Ingredients
- 1 cup short-grain white rice, rinsed until the water runs clear
- 1 tablespoon toasted sesame oil, fragrant and golden
- 1 tablespoon vegetable oil, for a neutral cooking base
- 1 block firm tofu, pressed and cubed into bite-sized pieces
- 2 cups fresh spinach leaves, tender and vibrant green
- 1 carrot, julienned into thin, crisp strips
- 1/2 cup bean sprouts, crunchy and fresh
- 2 tablespoons gochujang (Korean chili paste), spicy and deeply flavored
- 1 teaspoon sugar, to balance the heat
- 1 teaspoon minced garlic, for a pungent kick
- 1 tablespoon soy sauce, rich and umami-packed
- 1 egg, farm-fresh and sunny-side up
- 1 teaspoon sesame seeds, toasted for a nutty finish
Instructions
- Cook the rinsed rice according to package instructions, ensuring it’s fluffy and slightly sticky for the perfect bibimbap base.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5 minutes. Tip: Pressing the tofu beforehand removes excess water, allowing for a crispier texture.
- In the same skillet, quickly sauté the spinach until just wilted, about 1 minute, then set aside. Repeat with the carrot and bean sprouts, cooking each separately to preserve their individual textures and colors.
- In a small bowl, whisk together the gochujang, sugar, minced garlic, and soy sauce to create the bibimbap sauce. Tip: Adjust the amount of gochujang based on your spice preference.
- To assemble, place the cooked rice in a large bowl. Arrange the tofu, spinach, carrot, and bean sprouts on top in neat sections. Drizzle with the bibimbap sauce and toasted sesame oil.
- Fry the egg sunny-side up, ensuring the yolk remains runny for a creamy texture when mixed into the dish. Place the egg on top of the bowl and sprinkle with sesame seeds.
How the contrasting textures of crispy tofu, tender vegetables, and creamy egg yolk create a symphony of sensations in every forkful. Serve this bibimbap with extra gochujang on the side for those who dare to dial up the heat, and watch as the vibrant colors fade into a deliciously unified dish once mixed.
Korean Tofu Dumplings
Gracefully blending the delicate textures of silken tofu with the vibrant flavors of Korean cuisine, these tofu dumplings offer a harmonious balance that’s both comforting and sophisticated. Perfect for those seeking a plant-based twist on a classic, each bite promises a burst of umami, wrapped in a tender, handmade wrapper.
Ingredients
- 1 cup finely chopped, firm organic tofu
- 2 tbsp toasted sesame oil, with its nutty aroma
- 1 tbsp freshly grated ginger, for a spicy kick
- 2 cloves garlic, minced to release their pungent flavor
- 1/4 cup finely diced scallions, adding a crisp freshness
- 1 tbsp soy sauce, for a deep, savory note
- 1/2 tsp sugar, to balance the flavors
- 1 package round dumpling wrappers, thin and pliable
- 2 tbsp high-smoke point vegetable oil, for frying
- 1/2 cup water, for steaming
Instructions
- In a medium bowl, combine the tofu, sesame oil, ginger, garlic, scallions, soy sauce, and sugar. Mix gently to avoid breaking the tofu too much.
- Lay a dumpling wrapper on a clean surface. Place 1 teaspoon of the tofu mixture in the center. Moisten the edges with water, fold over, and pleat to seal, ensuring no air pockets remain.
- Heat vegetable oil in a large non-stick skillet over medium heat. Arrange dumplings in a single layer, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes.
- Carefully add water to the skillet, cover immediately, and steam for 5 minutes, or until the water has evaporated and the dumplings are translucent.
- Uncover and cook for another 1-2 minutes to crisp the bottoms again. Serve hot.
Fluffy on the inside with a satisfyingly crisp exterior, these dumplings are a textural delight. For an extra layer of flavor, serve with a dipping sauce made from equal parts soy sauce and rice vinegar, with a sprinkle of sesame seeds.
Korean Tofu Jjigae
Delightfully comforting and brimming with umami, Korean Tofu Jjigae is a stew that marries the soft, pillowy texture of tofu with a deeply flavorful broth, creating a dish that’s as nourishing as it is delicious.
Ingredients
- 1 tablespoon of toasted sesame oil, fragrant and nutty
- 2 cloves of garlic, minced to a fine paste
- 1 teaspoon of gochugaru (Korean red pepper flakes), vibrant and slightly smoky
- 4 cups of homemade anchovy-kelp stock, rich and oceanic
- 1 package of soft tofu, silken and delicate
- 1/2 cup of kimchi, tangy and fermented
- 1 tablespoon of soy sauce, aged and complex
- 1 teaspoon of sugar, to balance the heat
- 2 green onions, thinly sliced for a crisp finish
- 1 egg, farm-fresh and golden
Instructions
- Heat the toasted sesame oil in a medium pot over medium heat until shimmering, about 1 minute.
- Add the minced garlic and gochugaru, stirring constantly for 30 seconds to release their aromas without burning.
- Pour in the anchovy-kelp stock, bringing the mixture to a gentle boil over high heat.
- Carefully add the soft tofu in large chunks, allowing them to simmer and absorb the broth’s flavors for 5 minutes.
- Stir in the kimchi, soy sauce, and sugar, adjusting the heat to maintain a simmer for another 5 minutes.
- Gently crack the egg into the stew, cooking for 2 minutes until the whites are set but the yolk remains runny.
- Garnish with sliced green onions just before serving.
Lusciously creamy tofu contrasts with the spicy, tangy broth, offering a symphony of textures and flavors. Serve this stew piping hot with a side of steamed rice to soak up every last drop of its savory goodness.
Korean Tofu Salad
Harmoniously blending the crisp freshness of vegetables with the delicate, creamy texture of tofu, this Korean Tofu Salad is a testament to the beauty of simple, yet bold flavors. Perfect for a light lunch or as a refreshing side, it’s a dish that sings with the vibrancy of its ingredients.
Ingredients
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 cups mixed greens, washed and dried
- 1/2 cup thinly sliced cucumber, crisp and refreshing
- 1/4 cup shredded carrots, sweet and vibrant
- 2 tbsp toasted sesame seeds, aromatic and nutty
- 1 tbsp soy sauce, rich and umami-packed
- 1 tbsp sesame oil, fragrant and smooth
- 1 tsp honey, golden and sweet
- 1/2 tsp garlic, minced and pungent
- 1/2 tsp ginger, freshly grated and zesty
- 1 tbsp rice vinegar, tangy and bright
Instructions
- Begin by pressing the tofu for 15 minutes to remove excess water, then cut into 1-inch cubes for even cooking.
- In a large bowl, whisk together soy sauce, sesame oil, honey, minced garlic, grated ginger, and rice vinegar to create the dressing.
- Gently toss the tofu cubes in half of the dressing, ensuring each piece is well-coated, and let marinate for 10 minutes to absorb the flavors.
- Heat a non-stick skillet over medium heat and add the marinated tofu, cooking for 3-4 minutes on each side until golden and slightly crispy.
- In the same bowl used for the dressing, combine the mixed greens, sliced cucumber, and shredded carrots, tossing lightly with the remaining dressing.
- Arrange the salad on a serving plate, top with the warm tofu cubes, and sprinkle generously with toasted sesame seeds for a nutty crunch.
Delight in the contrast of textures, from the crisp vegetables to the tender tofu, all brought together by the bold, savory-sweet dressing. Serve immediately to enjoy the salad at its freshest, perhaps alongside a bowl of steaming jasmine rice for a more substantial meal.
Korean Tofu Skewers
Flavorful and effortlessly chic, Korean Tofu Skewers are a delightful fusion of crispy, caramelized edges and tender, juicy centers, marinated in a symphony of sweet, spicy, and umami flavors that dance on the palate.
Ingredients
- 1 block (14 oz) firm tofu, pressed and cubed into 1-inch pieces
- 2 tbsp toasted sesame oil, aromatic and golden
- 3 tbsp soy sauce, rich and savory
- 2 tbsp honey, thick and amber
- 1 tbsp gochujang (Korean chili paste), spicy and complex
- 2 cloves garlic, minced to a fragrant paste
- 1 tsp ginger, freshly grated and pungent
- 1 tbsp rice vinegar, bright and tangy
- 1 tbsp sesame seeds, toasted to a nutty crunch
- 2 green onions, thinly sliced for a crisp finish
Instructions
- Preheat your grill or grill pan to medium-high heat (375°F to 400°F) to ensure a perfect sear.
- In a mixing bowl, whisk together toasted sesame oil, soy sauce, honey, gochujang, minced garlic, grated ginger, and rice vinegar until the marinade is smooth and homogenous.
- Gently toss the pressed tofu cubes in the marinade, ensuring each piece is evenly coated. Let sit for 15 minutes to absorb the flavors.
- Thread the marinated tofu onto skewers, leaving a small space between each cube for even cooking.
- Grill the skewers for 3-4 minutes per side, or until deep grill marks appear and the edges are slightly charred.
- Remove the skewers from the grill and immediately sprinkle with toasted sesame seeds and sliced green onions for a burst of color and texture.
Golden and glistening, these skewers offer a satisfying contrast between the smoky exterior and the soft, flavorful interior. Serve them atop a bed of steamed jasmine rice or alongside a crisp, refreshing cucumber salad for a complete meal that’s as visually appealing as it is delicious.
Korean Tofu Rice Bowl
Delightfully simple yet profoundly flavorful, the Korean Tofu Rice Bowl is a harmonious blend of soft, silken tofu and vibrant, crisp vegetables atop a bed of steaming, fluffy rice, all brought together with a bold, savory sauce.
Ingredients
- 1 cup short-grain white rice, rinsed until the water runs clear
- 1 package (14 oz) silken tofu, drained and gently patted dry
- 2 tbsp toasted sesame oil, rich and fragrant
- 1 tbsp gochujang (Korean chili paste), spicy and deeply umami
- 1 tbsp soy sauce, aged and full-bodied
- 1 tsp honey, pure and golden
- 1 clove garlic, minced to a fine paste
- 1/2 cup cucumber, julienned into crisp, refreshing strips
- 1/4 cup carrots, shredded into bright, sweet threads
- 2 green onions, thinly sliced for a sharp, fresh finish
- 1 tbsp sesame seeds, lightly toasted for a nutty crunch
Instructions
- In a medium saucepan, combine the rinsed rice with 1 1/4 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
- While the rice cooks, whisk together the sesame oil, gochujang, soy sauce, honey, and minced garlic in a small bowl until smooth. Tip: Adjust the gochujang to control the heat level.
- Cut the tofu into 1/2-inch cubes. Gently toss with half of the sauce to coat evenly. Tip: Handle the tofu delicately to prevent breaking.
- Divide the cooked rice between two bowls. Arrange the tofu, cucumber, and carrots over the rice. Drizzle with the remaining sauce and sprinkle with green onions and sesame seeds. Tip: For extra texture, add a fried egg on top.
Yielded is a dish where the creamy tofu contrasts beautifully with the crunchy vegetables, all united by the spicy, sweet sauce. Serve immediately, perhaps with a side of kimchi for an added punch of flavor.
Korean Tofu Noodle Soup
Gracefully bridging the gap between comfort and sophistication, this Korean Tofu Noodle Soup is a harmonious blend of silken tofu, chewy noodles, and a deeply aromatic broth that promises to warm the soul and tantalize the taste buds.
Ingredients
- 1 tablespoon of fragrant sesame oil
- 2 cloves of garlic, minced to a fine paste
- 1 inch of fresh ginger, grated to release its zesty essence
- 4 cups of rich, homemade vegetable broth
- 1 tablespoon of smooth, fermented soybean paste (doenjang)
- 1 teaspoon of fiery gochujang for a subtle kick
- 8 ounces of silken tofu, cut into delicate cubes
- 4 ounces of chewy, thin wheat noodles
- 2 cups of fresh spinach leaves, washed and stems removed
- 2 green onions, thinly sliced for a crisp garnish
Instructions
- Heat the sesame oil in a large pot over medium heat until shimmering, about 1 minute.
- Add the minced garlic and grated ginger, sautéing until fragrant, approximately 30 seconds, to unlock their aromatic oils.
- Pour in the vegetable broth, stirring in the doenjang and gochujang until fully dissolved, then bring to a gentle boil.
- Reduce the heat to low, add the tofu cubes, and simmer for 5 minutes to allow the flavors to meld.
- Meanwhile, cook the wheat noodles according to package instructions until al dente, then drain and rinse under cold water to stop the cooking process.
- Add the cooked noodles and fresh spinach to the pot, stirring just until the spinach wilts, about 1 minute.
- Ladle the soup into bowls, garnishing with sliced green onions for a pop of color and freshness.
With its velvety tofu, springy noodles, and a broth that sings with umami depth, this soup is a masterpiece of textures and flavors. Serve it with a side of kimchi for an extra layer of complexity or a sprinkle of sesame seeds for a nutty crunch.
Korean Tofu Curry
This Korean Tofu Curry is a harmonious blend of spicy, sweet, and savory flavors, wrapped in a velvety sauce that clings lovingly to each piece of tofu. The dish is a testament to the beauty of Korean cuisine, offering a comforting yet sophisticated meal that’s perfect for any day of the week.
Ingredients
- 1 block (14 oz) of firm tofu, pressed and cubed
- 2 tablespoons of fragrant sesame oil
- 1 large onion, thinly sliced
- 3 cloves of garlic, minced
- 1 tablespoon of freshly grated ginger
- 2 tablespoons of Korean curry powder
- 1 cup of creamy coconut milk
- 2 cups of rich vegetable broth
- 1 tablespoon of smooth honey
- 1 tablespoon of soy sauce
- 1 teaspoon of fiery gochujang (Korean chili paste)
- 1 cup of diced carrots
- 1 cup of sliced bell peppers
- 2 cups of cooked jasmine rice, for serving
- Fresh cilantro leaves, for garnish
Instructions
- Heat the sesame oil in a large skillet over medium heat until shimmering.
- Add the onion, garlic, and ginger, sautéing until the onion is translucent and fragrant, about 3 minutes.
- Sprinkle the curry powder over the onions, stirring constantly for 1 minute to toast the spices.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
- Stir in the honey, soy sauce, and gochujang until fully incorporated.
- Add the carrots and bell peppers, cooking until the vegetables are tender-crisp, about 5 minutes.
- Gently fold in the tofu cubes, ensuring they’re evenly coated with the sauce, and simmer for an additional 5 minutes.
- Serve the curry over a bed of fluffy jasmine rice, garnished with fresh cilantro leaves.
Velvety and rich, this Korean Tofu Curry boasts a perfect balance of heat and sweetness, with the tofu absorbing the vibrant flavors of the sauce. For an extra touch of elegance, serve it in a hollowed-out pumpkin during the fall season.
Korean Tofu Tacos
Venturing into the realm of fusion cuisine, these Korean Tofu Tacos marry the bold, spicy flavors of Korea with the casual, handheld delight of Mexican street food. Perfect for a summer evening, they offer a refreshing twist on traditional taco night with their vibrant, umami-packed filling and crisp, fresh toppings.
Ingredients
- 14 oz firm tofu, pressed and cubed into 1-inch pieces
- 2 tbsp gochujang (Korean chili paste), for a spicy, slightly sweet depth
- 1 tbsp soy sauce, rich and savory
- 1 tbsp honey, for a touch of natural sweetness
- 1 tbsp sesame oil, aromatic and nutty
- 2 cloves garlic, minced to release their pungent aroma
- 1 cup red cabbage, thinly sliced for crunch and color
- 1/2 cup carrots, julienned for a sweet, crisp texture
- 1/4 cup green onions, finely chopped for a sharp, fresh bite
- 8 small corn tortillas, warmed to pliable perfection
- 1 tbsp vegetable oil, for frying
Instructions
- In a medium bowl, whisk together gochujang, soy sauce, honey, sesame oil, and minced garlic until smooth to create a marinade.
- Gently fold in the cubed tofu, ensuring each piece is evenly coated. Let marinate for at least 15 minutes to absorb the flavors.
- Heat vegetable oil in a large skillet over medium-high heat. Add the marinated tofu in a single layer, reserving the marinade. Cook for 3-4 minutes per side until golden and slightly crispy.
- Pour the reserved marinade over the tofu in the skillet. Cook for an additional 2 minutes, stirring occasionally, until the sauce thickens and coats the tofu.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until soft and pliable.
- Assemble the tacos by placing a generous portion of tofu on each tortilla, topped with red cabbage, julienned carrots, and green onions.
Delightfully balanced, these tacos offer a symphony of textures from the crispy tofu to the crunchy vegetables, all wrapped in a soft tortilla. Serve with a side of kimchi for an extra kick of flavor, or drizzle with a little extra gochujang sauce for those who dare to turn up the heat.
Korean Tofu Burger
Now, imagine a dish that marries the hearty satisfaction of a classic American burger with the delicate, umami-rich flavors of Korean cuisine. Our Korean Tofu Burger does just that, offering a vegetarian twist that’s both innovative and deeply comforting, perfect for those seeking a meatless option without sacrificing depth or texture.
Ingredients
- 1 block (14 oz) firm tofu, pressed and crumbled
- 1/2 cup panko breadcrumbs, lightly toasted
- 1/4 cup finely chopped scallions, fresh and crisp
- 2 tbsp gochujang (Korean chili paste), rich and spicy
- 1 tbsp soy sauce, aged and full-bodied
- 1 tsp sesame oil, aromatic and nutty
- 1 large egg, farm-fresh and beaten
- 1/2 tsp garlic powder, finely ground
- 1/4 tsp black pepper, freshly cracked
- 2 tbsp vegetable oil, for frying
- 4 whole wheat burger buns, lightly toasted
- Optional: lettuce leaves, crisp and fresh; sliced tomatoes, ripe and juicy
Instructions
- In a large mixing bowl, combine the crumbled tofu, toasted panko breadcrumbs, chopped scallions, gochujang, soy sauce, sesame oil, beaten egg, garlic powder, and black pepper. Mix until all ingredients are evenly incorporated.
- Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick. For best results, chill the patties in the refrigerator for 30 minutes to firm up.
- Heat the vegetable oil in a large skillet over medium heat (350°F). Once hot, add the patties and cook for 4-5 minutes on each side, or until golden brown and crispy.
- While the patties cook, lightly toast the whole wheat buns in a toaster or on a grill until they’re just golden and slightly crisp.
- Assemble the burgers by placing a tofu patty on the bottom half of each bun. Top with lettuce and tomato slices if desired, then cover with the top half of the bun.
Out of the skillet, these Korean Tofu Burgers boast a crispy exterior that gives way to a tender, flavorful center, with the gochujang adding a subtle heat that lingers pleasantly. Serve them with a side of kimchi or a light cucumber salad to complement the burger’s rich flavors.
Korean Tofu Sushi Rolls
Just when you thought sushi couldn’t get any more inventive, along comes the Korean Tofu Sushi Roll, a delightful fusion that marries the delicate textures of traditional sushi with the bold flavors of Korean cuisine. Perfect for a light lunch or an elegant appetizer, these rolls are a testament to the creativity that thrives in the culinary world.
Ingredients
- 1 cup sushi rice, sticky and perfectly cooked
- 2 tbsp rice vinegar, subtly sweet and tangy
- 1 tbsp sugar, fine and granulated
- 1 tsp salt, finely ground
- 4 sheets nori, crisp and seaweed-scented
- 200g firm tofu, pressed and sliced into thin strips
- 1 tbsp soy sauce, rich and umami-packed
- 1 tsp sesame oil, aromatic and nutty
- 1/2 cup carrots, julienned and vibrant
- 1/2 cup cucumber, thinly sliced and refreshing
- 1/2 cup spinach leaves, fresh and tender
- 1 tbsp sesame seeds, toasted and golden
Instructions
- In a small bowl, combine the rice vinegar, sugar, and salt, stirring until dissolved. Gently fold this mixture into the warm sushi rice to season it evenly.
- Lay a sheet of nori on a bamboo mat. Spread a thin layer of seasoned rice over the nori, leaving a 1-inch border at the top.
- Arrange the tofu strips, carrots, cucumber, and spinach in a line along the bottom edge of the rice-covered nori.
- Carefully roll the nori away from you, using the bamboo mat to press the ingredients into a tight cylinder. Tip: Wet the nori’s border with water to seal the roll.
- Heat a non-stick pan over medium heat. Brush the tofu strips with a mixture of soy sauce and sesame oil, then pan-fry until golden, about 2 minutes per side.
- Slice the sushi roll into 8 pieces with a sharp, wet knife for clean cuts. Sprinkle with toasted sesame seeds before serving.
Presenting a harmonious blend of textures—from the creamy tofu to the crisp vegetables—these Korean Tofu Sushi Rolls are a feast for the senses. Pair them with a side of spicy gochujang sauce for an extra kick, or enjoy their subtle flavors as they are.
Korean Tofu Spring Rolls
Light and refreshing, these Korean Tofu Spring Rolls are a vibrant fusion of crisp vegetables and silky tofu, wrapped in delicate rice paper for a dish that’s as pleasing to the eye as it is to the palate.
Ingredients
- 8 ounces of firm tofu, pressed and sliced into thin strips
- 1 cup of shredded red cabbage, vibrant and crunchy
- 1 medium carrot, julienned into matchsticks
- 1/2 cup of fresh cilantro leaves, aromatic and bright
- 1/4 cup of smooth peanut butter, rich and creamy
- 2 tablespoons of soy sauce, savory and deep
- 1 tablespoon of sesame oil, fragrant and nutty
- 1 teaspoon of honey, sweet and floral
- 1 clove of garlic, minced finely
- 8 rice paper wrappers, translucent and pliable
- 1 cup of warm water, for softening wrappers
Instructions
- In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, honey, and minced garlic until smooth to create the dipping sauce. Set aside.
- Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until just pliable. Lay it flat on a clean, damp kitchen towel.
- Arrange a few strips of tofu, a small handful of red cabbage, carrot matchsticks, and cilantro leaves in the center of the wrapper, leaving about 2 inches of space on each side.
- Fold the sides of the wrapper over the filling, then roll tightly from the bottom up, ensuring the filling is snugly enclosed. Repeat with the remaining wrappers and filling.
- Serve the spring rolls immediately with the prepared peanut dipping sauce on the side.
Velvety tofu and crisp vegetables contrast beautifully in these spring rolls, offering a delightful play of textures. For an extra touch of elegance, slice the rolls diagonally and arrange them on a platter with the dipping sauce in the center, garnished with a sprinkle of sesame seeds.
Korean Tofu Pizza
Venturing into the realm of fusion cuisine, this Korean Tofu Pizza marries the delicate textures of traditional Korean ingredients with the beloved comfort of pizza, creating a dish that’s both innovative and deeply satisfying.
Ingredients
- 1 cup silken tofu, creamy and smooth
- 1/2 cup all-purpose flour, finely sifted
- 1/4 cup gochujang, spicy and pungent
- 1 tbsp sesame oil, aromatic and nutty
- 1/2 cup mozzarella cheese, freshly shredded
- 1/4 cup green onions, thinly sliced
- 1 tsp garlic, minced to perfection
- 1 tbsp honey, golden and sweet
- 1/2 tsp salt, finely ground
- 1/4 tsp black pepper, freshly cracked
Instructions
- Preheat your oven to 375°F (190°C) to ensure a perfectly crisp crust.
- In a large bowl, gently blend the silken tofu and all-purpose flour until a smooth dough forms. Tip: Avoid overmixing to keep the dough light.
- Spread the dough onto a parchment-lined baking sheet, shaping it into a 10-inch circle for an even bake.
- Brush the surface with sesame oil, then evenly spread the gochujang over the dough as your flavor base.
- Sprinkle the shredded mozzarella cheese atop the gochujang, followed by the green onions and minced garlic for layers of flavor.
- Drizzle honey over the pizza, then season with salt and black pepper to enhance the dish’s complexity.
- Bake for 20-25 minutes, or until the edges are golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for uniform cooking.
- Allow the pizza to cool for 5 minutes before slicing. Tip: This rest period lets the flavors meld beautifully.
Offering a delightful contrast of textures, from the crispy edges to the creamy center, this Korean Tofu Pizza is a testament to the magic of culinary fusion. Serve it with a side of kimchi for an extra kick or enjoy it as is for a uniquely satisfying meal.
Korean Tofu Dessert
On a day like today, where the warmth of summer lingers in the air, there’s nothing quite as refreshing as a delicate Korean tofu dessert. This light, creamy treat combines the subtle richness of silken tofu with the sweet, floral notes of honey, creating a dessert that’s both nourishing and indulgent.
Ingredients
- 1 package (12 oz) silken tofu, chilled and creamy
- 1/4 cup pure honey, golden and aromatic
- 1 tsp vanilla extract, rich and fragrant
- 1/2 cup fresh berries, vibrant and juicy
- 1 tbsp toasted sesame seeds, nutty and crisp
Instructions
- Gently drain the silken tofu and pat dry with a paper towel to remove excess moisture, ensuring a smoother texture.
- In a blender, combine the silken tofu, pure honey, and vanilla extract. Blend on high speed for 30 seconds until the mixture is perfectly smooth and homogenous.
- Divide the tofu mixture evenly among four serving bowls. Tip: For an extra chill, refrigerate the bowls for 20 minutes before serving.
- Top each bowl with a generous handful of fresh berries and a sprinkle of toasted sesame seeds for a contrast in textures and flavors.
- Serve immediately, or for a firmer texture, allow the dessert to set in the refrigerator for an additional hour.
Glistening under the summer sun, this Korean tofu dessert offers a silky texture that melts in your mouth, paired with the crunch of sesame seeds and the burst of fresh berries. For an elegant twist, drizzle with a touch of honey right before serving to enhance its natural sweetness.
Conclusion
Vibrant and full of flavor, these 19 Spicy Korean Tofu Recipes are a treasure trove for anyone looking to spice up their mealtime. Whether you’re a tofu aficionado or just starting to explore, there’s something here for every palate. We’d love to hear which recipes you try and adore—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest. Happy cooking!