Making Korean Spicy Tofu

Yes.. it’s me again in the kitchen!

This time I shared a recipe for a childhood favorite- spicy Korean tofu. Before you gag thinking about tofu – hear me out. It is delicious if prepared with the right seasoning and spices. I had a great time cooking this great Korean dish with the help of photographer Jeff Piper. You can watch the cooking segment on NBC Washington’s NonStop Channel. My mom Chin even makes an appearance. You can find it on Comcast 208,VZ FIOS 460 or COX 803. I’ve included the recipe below. Enjoy!

Spiced Korean Tofu
You need a half package of firm tofu (about 10 oz: 280 grams), light soy sauce, splenda, green onion, sesame oil, roasted sesame seeds, hot pepper flakes, vegetable or canola oil.

  • Slice the tofu into bite size pieces (¼ inch thick rectangles). You should get 10 pieces. Towel off each piece with a paper towel.
  • Heat a pan with 1 to 2 tbs of vegetable or canola oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.
  • When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes.
  • Transfer the cooked tofu to a serving plate.
  • Make your sauce in a small bowl by mixing these ingredients: 1 chopped green onion, 1 ts hot pepper flakes, 1 ts splenda, 2 tbs low sodium soy sauce, and 2 ts sesame oil, you can ad a clove of garlic for extra flavor too

Generously spoon the sauce evenly over the tofu decorating the top with scallions. Then sprinkle some roasted sesame seeds just before serving. Serve with rice with any traditional Korean side dish

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4 Responses to “Making Korean Spicy Tofu”

  1. […] So, we made tofu heart puzzles tonight to eat.  It just so happens that my younger sister published my mother’s spicy tofu recipe on her own DC-based OH MY GOFF blog recently. […]

  2. Nami says:

    Came by way of Critters and Crayons’ post on Tofu Hearts. Thanks for the spicy sauce recipe – I’m going to try it.

  3. […] MORE: Angie makes Spicy Tofu […]

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