Recipes with tofu

167 recipes. Page 1 of 7

As an Amazon Associate, we may earn from qualifying purchases.

Bishu Nabe (Sake-Cooked Meat and Vegetable Hot Pot)

No water or dashi goes into this pot: chicken, gizzards, pork and vegetables cook in sake and whatever moisture the vegetables release. The dish comes from Saijo in Higashihiroshima, Hiroshima Prefecture, where sake brewery workers ate it during breaks in brewing. With so little liquid, each ingredient keeps its own flavor, and diners season their portion with salt and pepper. Cooking it in two rounds, half the ingredients at a time, keeps the napa cabbage and garlic chives from going limp.

Prep 30min Cook 35min 4 servings

Rice Medium

Brown Rice Buddha Bowl

Brown rice goes in first, then pan-browned tofu, broccoli, carrot, red cabbage and avocado, each in its own section and none of them tossed together. The avocado is sliced just before serving.

Prep 20min Cook 20min 2 servings

Stir-fry Easy

Korean Tofu with Stir-fried Kimchi

Tofu is blanched in salted water for 3 minutes and cut into thick slabs, and sour aged kimchi is stir-fried with pork shoulder and onion to go alongside. The blanching firms the tofu's surface so the thick slices are easy to pick up, and a spoonful of the hot kimchi on top seasons the outside. When it is served with soju or makgeolli, the tofu and the stir-fry go on separate plates.

🏠 Everyday 🍺 Bar Snacks

Prep 10min Cook 12min 2 servings

Street food Medium

Stuffed Korean Chili Fritters

Mild green chilies are split lengthwise, packed with a pork and tofu filling and fried in a thin batter. One bite goes through crisp coating, then snappy pepper, then soft filling.

Prep 25min Cook 15min 2 servings

Grilled Easy

Korean Chili Soy Grilled Tofu

Tofu is browned on both sides, then a soy sauce with chopped hot green chili, garlic and a little sugar is spooned over and reduced for a minute or two. The tofu itself stays mild; the salty gloss and the sharp chili bite all come from the sauce.

🍺 Bar Snacks

Prep 12min Cook 12min 2 servings

Soups Easy

Korean Zucchini Soybean Paste Soup

The zucchini is cut into thick half-moons, so it keeps its shape in the soup and releases a little sweetness when you bite into it. For more of a kick, slice in a cheongyang chili, a sharp Korean green pepper.

🏠 Everyday

Prep 10min Cook 15min 2 servings

Pancakes Medium

Korean Chive and Beef Jeon

Plenty of finely chopped garlic chives go into the ground beef, so these bite-sized jeon come out flecked with green. Tofu squeezed dry makes them softer than meat alone, and the soy sauce and sesame oil seasoning still tastes clear once they have cooled.

Prep 20min Cook 12min 4 servings

Stews Easy

Korean Mallow & Clam Stew

Mallow leaves turn this doenjang broth silky: their natural mucilage thickens the liquid so it clings to the spoon. Peeling the stringy stem skins and kneading out the green juice keeps the leaves from tasting grassy.

Prep 15min Cook 18min 2 servings

Steamed Medium

Korean Steamed Napa Cabbage Rolls

Blanched napa cabbage leaves are rolled around a filling of minced pork and mashed tofu, then steamed. The filling needs two or three minutes of kneading to turn sticky, or the rolls come undone in the pot, and each roll sits seam-side down. Stir a little starch into the leftover cooking liquid and it becomes a sauce to go with them.

Prep 30min Cook 22min 4 servings

Noodles Easy

Korean Fermented Soybean Paste Noodle Soup

Pushing the doenjang through a fine sieve before it meets the broth keeps lumps out, and lumps are where bitterness concentrates. Anchovy stock and fermented soybean paste reinforce each other, so the soup tastes complete without extra seasoning.

Prep 10min Cook 20min 2 servings

Asian Hard

Dojo-Ni (Whole Loach Simmered with Burdock)

Whole loach, a small freshwater fish, simmer with burdock, tofu and scallion in a soy-based broth until even the bones are soft enough to eat. Burdock shaved thin, like sharpening a pencil, flavors the broth. In eastern Saitama, along the Tone and Ayase rivers, loach were caught in rice paddies from summer into autumn; thick ones were simmered whole like this, and thin ones went into soup.

Prep 25min Cook 30min 4 servings

Rice Easy

Korean Thick Doenjang Bibimbap

Tofu is mashed into the pot as it simmers and breaks down into the sauce, thickening this gangdoenjang, a reduced soybean-paste sauce for rice, without any starch. Zucchini, onion and shiitake are diced small, no bigger than 1 cm. Doenjang varies in saltiness, and the way to adjust is to mix more or less of the finished sauce into the rice.

Prep 15min Cook 18min 2 servings

Stir-fry Easy

Korean Tofu and Kimchi Stir-Fry

Once the seared tofu goes back into the pan, it is never stirred with a spatula; shaking the pan coats it in the red kimchi oil instead. The riper the kimchi, the more its sourness fades as it cooks, leaving a deeper savory taste.

🏠 Everyday 🍺 Bar Snacks

Prep 10min Cook 15min 2 servings

Street food Medium

Korean Meat Mandu (Pork and Beef Dumplings with Tofu Filling)

The filling uses both pork and beef, with wrung-out tofu, chopped onion and green onion, all kneaded in one direction only. Any water left in the tofu or vegetables loosens the filling and pools inside the wrappers as they steam.

Prep 30min Cook 15min 4 servings

Grilled Medium

Korean Stuffed Squid Grill

Sliced into rounds after grilling, each piece of this stuffed squid shows rings in cross section: chewy squid outside, sticky glutinous rice, then soft tofu. Soaked rice swells as it cooks, so the tubes are filled only 70 to 80 percent. Packed full, they split on the grill.

Prep 30min Cook 20min 2 servings

Soups Medium

Korean Spicy Fish Roe Stew

Altang uses fresh, unsalted pollock roe. Make it with cured myeongran and the broth turns salty on the same amount of soy sauce, so check the label for unsalted when you shop.

🏠 Everyday

Prep 12min Cook 18min 2 servings

Pancakes Medium

Korean Stuffed Chili Pepper Pancake

Mild green chilies split lengthwise are stuffed with ground pork, pressed tofu and garlic and fried filling side down, which browns the meat while the pepper keeps its fresh, gentle heat. Fill each half only about seventy percent of the way, because the filling swells as it cooks and an overstuffed pepper splits open.

Prep 25min Cook 15min 4 servings

Stews Easy

Korean Napa Cabbage Anchovy Stew

No doenjang or gochujang goes into this stew, and napa cabbage and anchovy stock do nearly all the work. That is why the anchovies lose their heads and dark guts first and steep for no more than 10 minutes before straining; any longer and they turn the broth bitter.

Prep 10min Cook 20min 2 servings

Steamed Easy

Korean Braised Tofu and Mushrooms

The oyster mushrooms are torn by hand into thick strips along the grain, and they stay chewy even after the braise. The sauce starts from plain water rather than stock; the mushrooms give it all the savoriness it needs.

Prep 15min Cook 18min 3 servings

Noodles Medium

Kakke Buckwheat Triangles

Thin sheets of buckwheat dough, cut into triangles, simmer with daikon and tofu and are lifted out one at a time for dipping in garlic miso. Each piece has a soft, thin edge and a slightly springier center. The pungent garlic miso carries the flavor, since the buckwheat, tofu, and broth are all mild. The name is local dialect for a piece or edge, and one story ties the dish to scraps left over from soba making in southern Aomori.

Prep 35min Cook 20min 5 servings

Rice Hard

Hiyajiru (Cold Fish and Miso Soup over Barley Rice)

Toasted iriko (dried sardines), sesame and peanuts are pounded with miso, browned under the grill, then whisked into cold bonito stock until it is stronger than everyday miso soup. Torn tofu, cucumber, shiso, myoga and ginger float in it, and it is ladled over freshly cooked, hot barley rice. In Miyazaki it is said to have grown out of a farmhouse habit of putting raw miso and water on barley rice on hot days.

Prep 30min Cook 15min 6 servings

Stir-fry Easy

Korean Tofu and Vegetable Stir-Fry

Seasoned with nothing but soy sauce and sesame oil, it has no heat at all. On the plate, golden pan-fried tofu sits among orange carrot and green pepper.

🏠 Everyday

Prep 10min Cook 15min 2 servings

Street food Medium

Korean Gullim Mandu (Round Dumplings)

Instead of a wrapper, the filling is rolled into balls and coated in starch, which the steam turns into a thin, translucent, chewy skin. With nothing wrapped around it, the filling has to hold itself together: the tofu is squeezed hard, the soaked glass noodles are shaken dry, and the mixture is kneaded until a pinch of it no longer cracks.

Prep 25min Cook 15min 4 servings

Soups Easy

Korean Napa Cabbage Doenjang Soup

Everything in this napa cabbage doenjang soup is easy to find, and half a spoonful of gochujang gives the broth a reddish tint and a mild heat. Doenjang brands differ a lot in saltiness. The paste goes in light at first, and the pot is adjusted with more doenjang or water at the end.

🏠 Everyday

Prep 12min Cook 20min 4 servings