I’ve not tried Korean cuisine before and the only reason I tried this out was for the two words that stood out – spicy and tofu…. ha ha. But honestly, it is not as spicy as you would expect it to be.
This recipe calls for a Korean chilli paste called Gochujang and it is a fundamental ingredient in Korean cooking. It is a thick and spicy-sweet crimson paste made from red chilli pepper flakes, glutinous rice, fermented soybeans and salt. Alternatively, you may just use tomato paste and add couple of teaspoons of chilli powder to it. This is an easy and quick dish to prepare and I hope you will give it a try.
- Tofu – 275 g (I used the pressed tofu)
- Brown sugar – 1 tsp
- Soy sauce – 1 tbsp
- Gochujang – 2 tbsp gochujang (or mix 2 tbsp tomato paste with 2 tsp of chilli powder)
- Water – 1/2 cup water
- Olive oil – 1 tbsp
- Garlic – 1 clove, minced
- Onion – 1/4, finely chopped
- Chives – chopped chives (optional)
- Sesame seeds – for garnishing (optional)
- Preheat the oven to 390ºF or 200ºC.
- Slice the tofu and bake it for about 15 minutes and for another 10 minutes on the other side. Cook longer if needed until golden brown. Feel free to fry or sauté the tofu in a frying pan with some oil.
- Mix the sugar, soy sauce, gochujang paste and water in a bowl. Set aside.
- Heat the oil in a frying pan and cook the garlic and onion until golden brown.
- Add the tofu and the sauce and cook for about 5 minutes.
- Serve and garnish with some chives and sesame seeds (optional).