Korean Chili Soy Grilled Tofu
Quick answer
- Total time
- 24 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Chili-tofu-gui is a Korean pan-grilled tofu dish where firm tofu slices are browned on both sides, then glazed with a sauce of soy sauce, minced hot green chili, garlic, sesame oil, and sugar.
Read more
Pressing moisture out of the tofu before cooking is essential for achieving a clean, golden-brown sear without oil spattering across the pan. Once the sauce is added, a brief simmer on low heat coats each slice in a glossy layer where the soy's saltiness, the sugar's sweetness, and the chili's sharp heat play against the tofu's neutral base. The dish works equally well as a weeknight side dish or as a quick drinking snack. Adding one tablespoon of water when simmering the sauce prevents it from reducing too sharply and ensures each slice is evenly coated rather than over-salted. A scattering of sesame seeds at the end is optional but recommended.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Season
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.
- 3Control
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.
- 4Heat
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.
- 5Control
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Firm tofu slices are dried and browned before glazing for this Korean Chili Soy Grilled Tofu.
- Finish cue
- Turn off the heat when the sauce clings to the tofu with a glossy coating and only a little remains in the pan.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
24min, 7 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
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