Spicy Korean Tofu

Updated September 16, 2026

SPICY KOREAN TOFU
1 pound tofu, regular or firm
1/2 med. onion, sliced thin
2 cloves garlic, sliced thin
1 1/2 tsp. sesame oil, add last

SAUCE
1 1/2 tsp. sugar
1/2 tsp. Korean red pepper powder
1 1/2 Tbsp. Korean red pepper paste
1 1/2 Tbsp. soy sauce
1 1/2 Tbsp. water

 

1.    Mix sauce ingredients together; set aside.

2.    Cut tofu into 1” cubes and drain.

3.    Slice onion and garlic thin.

4.    Heat wok on med - high and add 1 – 2 Tbsp. oil.

5.    Sauté the onions and garlic for about 1 – 2 minutes; add tofu and cook until heated through.

6.    Add sauce and bring to a boil.

7.    Place in a serving dish and drizzle with sesame oil.

8.    Garnish with green onions and toasted sesame seeds (optional).

 

Another option is to boil the tofu separately from the sauce then pour/spoon the sauce over. This makes the tofu softer – dad likes it like this.

1.    Boil Tofu – Cut the tofu in half to make it into two blocks. In a medium size pot, bring about 4 cups of water to a boil. Add the tofu and reduce the heat to medium. Gently boil for 5 minutes. Carefully transfer the tofu to a colander or plate to drain. Cut each block into 1/2 inch thick slices and arrange fanned out on plate.

2.    Make the sauce and spoon over tofu. Then drizzle with sesame oil and green onions. Toasted sesame seeds are optional.