Korean Steamed Tofu with Soy Sauce
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Firm tofu cut into thick slabs and steamed comes out with a slight spring on the outside and a silky center.
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The soy and gochugaru sauce, left to sit until the chili flakes swell and thicken it, is spooned onto the hot tofu and seeps into each cut face with salty, mild heat.
Ingredients
Instructions
- 1
Wrap 400g firm tofu in paper towels and press gently for about 5 minutes to remove surface moisture.
Sprinkle lightly with salt so the tofu firms up and absorbs the seasoning more evenly later.
- 2
Cut the tofu into thick, even slabs about 2cm thick so they hold their shape.
Add water to the pot, bring it to a boil over high heat, and wait until strong steam fills the steamer.
- 3
Arrange the tofu in the steamer without overlapping, then cover and steam for 5 to 6 minutes.
Cook until the outside feels slightly springy and the center is fully warm, but avoid steaming so long that it breaks.
- 4
Mix 1.5 tbsp soy sauce, 20g chopped green onion, 0.5 tbsp minced garlic, and 0.5 tbsp gochugaru in a bowl.
Stir until the chili flakes hydrate and the sauce becomes slightly thick, not watery.
- 5
Move the steamed tofu to a plate carefully so the slabs do not crumble.
Spoon the sauce over the top while the tofu is hot, then let it sit for about 1 minute so the seasoning seeps in.
- 6
Drizzle 1 tsp sesame oil evenly over the tofu and sprinkle with 0.5 tsp sesame seeds.
Serve while warm, when the tofu is soft inside and the soy, chili, and sesame aromas are most noticeable.
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