Cooking… 煮緊…
韓式醬燒豆腐2Home cookNot yet test-cooked
Ingredients材料
0 of 12 ready
Shopping:5 supermarket·1 Korean supermarket
Tofu
Sauce
Method· 5 steps
Prep 5 min·Cook 15 min
- You're hereStep 1.
Pat the tofu dry, cut into 1.5 cm slices, sprinkle with the salt and pat dry again with kitchen paper.
400 g Firm tofu¼ tsp Salt
- Step 2.
Mix the soy sauce, water, gochugaru, sugar, garlic and most of the spring onion.
3 tbsp Light soy sauce100 ml Water1 tbsp Gochugaru (Korean chilli flakes)1 tsp Sugar3 cloves Garlic, minced2 stalks Spring onions, finely chopped
- Step 3.
Heat the oil in a large non-stick frying pan over medium-high heat and fry the tofu for 3–4 minutes a side until golden.
2 tbsp Cooking oil400 g Firm tofu
Wok-chan's tip鑊仔貼士
Leave the slices alone until they release easily; moving them too soon tears the crust. - Step 4.
Scatter the onion around the tofu, pour over the sauce and simmer for 5–6 minutes, spooning the sauce over, until it has reduced by about half.
½ Onion, thinly sliced3 tbsp Light soy sauce
- Step 5.
Drizzle with sesame oil, scatter over the rest of the spring onion and the sesame seeds, and serve hot or warm.
1 tsp Sesame oil2 stalks Spring onions, finely chopped1 tsp Toasted sesame seeds
Ready? Let's cook it step by step!
Level 2 · Home cook
Basic heat control and timing. Typical weeknight cooking.
其他煮法Other ways to cook it
- Air fryer
Brush the tofu slices with oil and air-fry at 200°C for 12–14 min, turning once, then simmer in the sauce in a pan for 5 min.
Wok-chan's tips鑊仔貼士
- Firm tofu holds together best; silken tofu breaks up in the pan.
- Leave out the gochugaru for children and add a little extra sugar instead.
Storage
Fridge 3 days. Good cold as a lunchbox side.
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