Korean Chili Soy Grilled Tofu
Quick answer
- Total time
- 24 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
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.
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The tofu itself stays mild; the salty gloss and the sharp chili bite all come from the sauce.
Ingredients
Instructions
- 1
Drain 300g firm tofu and cut it into even 1.5cm slices.
Press both sides with paper towels until the surface feels dry, since excess moisture causes splattering and keeps the tofu from browning cleanly.
- 2
Combine 2 tbsp soy sauce, 1 minced hot green chili, 1 tsp minced garlic, 1 tsp sesame oil, and 0.5 tsp sugar.
Stir until the sugar dissolves so the glaze seasons evenly instead of clumping in the pan.
- 3
Heat a pan over medium heat and spread 1 tbsp cooking oil across the surface.
Arrange the tofu in a single layer and leave it undisturbed for about 3 minutes so a firm brown crust can form.
- 4
Flip the slices when the bottom is golden and the edges look set.
Cook the second side for about 3 minutes, using a thin spatula and gentle pressure so the tofu does not tear or crumble.
- 5
Lower the heat and spoon the sauce evenly over the tofu.
Reduce the heat further before the pan dries and simmer for only 1 to 2 minutes.
- 6
Turn off the heat when the sauce clings to the tofu with a glossy coating and only a little remains in the pan.
Transfer carefully to a plate and serve warm while the crust is still defined.
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