How to Cook Korean Style Tofu
Korean cuisine has a distinctive taste compared with food in other Asian countries. It typically incorporates garlic, red chili flakes and soy sauce to produce strong flavors in its dishes. Although Korean cuisine often uses seafood and beef as its protein, it also includes tofu, a vegetarian protein product made from crushed soybeans. Korean style tofu, known as tubu choerim, is firm tofu that is browned in oil and topped with a strongly seasoned sauce before serving. The tofu absorbs the flavors of the sauce, so even non-vegetarians may enjoy the taste.
- Difficulty:
- Moderate
Instructions
Things You'll Need
- 1 lb. block of firm tofu
- Salt
- Small bowl
- 5 or 6 scallions
- 3 cloves garlic
- 2 tsp. Korean red chili flakes
- 4 tbsp. soy sauce
- 4 tbsp. water
- Large skillet
- 2 tbsp. vegetable or olive oil
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-
1
Slice a 1 lb. block of firm tofu into even pieces approximately 1/2 inch thick. Transfer the tofu slices onto a layer of paper towels, then cover the tofu with a light, even layer of salt.
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2
Let the tofu sit undisturbed for 10 to 15 minutes so the salt can bring out the tofu's liquid. Pat the tofu slices lightly with a paper towel until they are thoroughly dried.
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3
Slice five or six scallions into pieces about 1/4 inch wide, then place them into a small bowl. Peel off the hard outer skin from three garlic cloves, then chop them into pieces as fine as possible.
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4
Transfer the garlic into the bowl with the scallions, then add in 2 tsp. of Korean red chili flakes, 4 tbsp. of soy sauce and 4 tbsp. of warm water. Stir the ingredients until they are completely combined, then set the sauce aside.
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5
Drizzle 2 tbsp. of vegetable or olive oil into a large skillet on your stove top. Set the heat to medium high and heat the oil until it starts to slightly ripple, but not smoke. Place the tofu slices into the hot oil and heat for three minutes without moving them.
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6
Flip the tofu slices over and let them cook for another three minutes, or until the tofu is golden brown. Pour in the sauce and stir the ingredients until all of the tofu slices are completely coated with the sauce. Heat the tofu and sauce until the sauce starts to bubble.
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7
Turn the heat to low and put a lid on the skillet. Let the tofu heat in the covered skillet for another 15 minutes. Turn off your stove completely and wait about 10 minutes before serving the tofu so that it can soak up the flavors of the sauce.
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1
Tips & Warnings
If you cannot find Korean red chili flakes, use basic crushed red pepper flakes but reduce the amount to 1/4 to 1/2 tsp. They are much spicier than the Korean variety.
Serve Korean style tofu with steamed rice or vegetables or as a side dish for meat dishes.
Thoroughly drain the tofu before cooking. If it's still holding water, it will not brown properly in the oil.
