A 20-something year old navigating her way through the foodie blogosphere with a stack of chocolate krinkles by her side

Tubu Choerim June 30, 2011

Filed under: Korean,Vegetarian — chocolatekrinkles @ 8:04 pm

Aside from the meat, my second favorite thing abt Korean BBQ-ing it is the banchans (“side dishes”), with a special one that always gets my attention: spicy tofu. It’s spicy and healthy, albeit lightly fried ha!


  • 1 block firm tofu, sliced into 1/2 inch rectangles
  • 3 tbsp soy sauce* mixed with an equal volume of water
  • 2 tsp Korean chili flakes** (add more/less to taste)
  • 1/2 tbsp toasted sesame oil
  • 3 cloves garlic, chopped into a paste
  • 1 tsp sugar
  • 5-8 scallions, sliced into 2 inch segments
  • 1 tbsp toasted sesame seeds

* Use low-sodium
** I used regular red pepper flakes since I couldn’t find Korean chili flakes — although according to this blog, it makes a difference.. but what I don’t know can’t hurt me!


  1. Lay sliced tofu on paper towel and sprinkle with salt. Allow to sit for 10 minutes (to draw out excess water). Blot slices with a paper towel before frying.
  2. Combine soy sauce, chili flakes, sesame oil, garlic, and sugar in a small bowl.
  3. Fry tofu in a non-stick pan with about 2 tbsp of oil (I used Canola) for 3 minutes on each side (just enough so the tofu isn’t raw anymore).
  4. Add scallions and keep frying.
  5. Add sauce, bring to a boil, then reduce heat and let simmer for until most of the liquid evaporates. Flip tofu at least once during this whole process.
  6. Add sesame when done cooking.


It’s my go-to when I’m not feeling meat-y or fish-y — delicious and filling! Next time, I’ll have to try to find the ever-elusive Korean pepper flakes and see how it tastes different (if at all)

Source: Blazing Hot Wok


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