Korean Bokkeum Tofu

Golden, firm tofu blocks coated in a thick, glossy red sauce. The Gochugaru chili provides a direct heat that balances perfectly with the deep aroma of toasted sesame.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 356
• Protein: 22 g
• Carbs: 18 g
• Fat: 23 g

Ingredients

• 500 g firm tofu ( cut into rectangles )
• 3 tbsp Korean soy sauce
• 1 tbsp gochugaru
• 1 tbsp gochujang
• 1 tbsp Brown sugar
• 2 piece Garlic ( finely minced )
• 1 tsp Ginger powder
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced on the bias )
• 2 tbsp Sunflower oil
• 1 tbsp Sesame oil
• 1 tsp sesame seeds ( for garnish )
• 1 tbsp Korean rice syrup

Instructions

1. Tofu preparation

   Carefully pat the tofu dry with paper towels. Cut it into 1 cm thick rectangles. The tofu must be very dry on the surface so it browns without boiling in the pan.

2. Pan-searing

   Heat the sunflower oil. Place the tofu pieces without overlapping. Let them brown until a golden and firm crust forms on each side. Set aside on a plate.

3. Sauce preparation

   In a bowl, mix the soy sauce, gochugaru, gochujang, minced garlic, ginger, sugar, and rice syrup. Add a splash of water to thin out the chili paste.

4. Binding and finishing

   Put the tofu back in the pan with the green onions. Pour in the sauce. Let it reduce over medium heat until it becomes syrupy and perfectly coats each piece. Finish with sesame oil off the heat.

Chef's tips

• Press the tofu under a weight for 15 minutes before cooking to extract excess water.
• Don't move the tofu too much during the initial sear, let the crust form without rushing.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat gently in a pan with a splash of water to loosen the sauce.