This tofu cutlet is the crunchiest! And it’s the best of both worlds. Get the texture and flavors you love from panko breaded Japanese tonkatsu – but keep it on the healthier side with this easy vegetarian tofu katsu (cutlet). Drizzle with tonkatsu sauce (I’ve got a recipe for that as well!), or serve in katsu curry. Plus I’ll show you a simple, foolproof method for draining excess water from your tofu so it doesn’t splatter when you fry it. You’re gonna love this one!

Get ready for the crunch!

What is Katsu

Katsu is the Japanese word for cutlet. It most commonly refers to a panko breaded and fried pork cutlet (tonkatsu) – or a fried chicken cutlet (torikatsu).

In Japan, fried katsu is commonly served with shredded cabbage and tonkatsu sauce – or as a meaty component on a plate of Japanese curry rice (katsu karē).

What is Tofu Katsu

While the preparation is the same as traditional Japanese fried cutlets, tofu katsu simply means that extra firm bean curd is used as the protein instead of meat.

The flavor, crunchy texture – and the undeniable similarities to traditional katsu – will surprise you in the best way!

Tofu Katsu Ingredients

• Extra-Firm Tofu: Silken, soft or medium tofu will be too soft for katsu tofu. It needs to be extra-firm so that it holds up to being handled – and is substantive enough to mimic a meaty texture. Be sure to check the recipe steps for details on how to properly drain water from firm bean curd.
• All-Purpose Flour: Much like a pork or chicken katsu, you’ll dredge the tofu cutlets in flour before the eggwash.
• Salt and Pepper: These common household spices are mixed in with the flour to impart a bit of flavor. Use 1/2 tsp kosher salt if you have it handy.
• Egg: This is your binding agent for the cutlets. Beat one large egg. If you are making a vegan tofu katsu, sub out the egg for a flaxseed egg (1 tablespoon ground flaxseed mixed with 2 1/2 tbsp water. Let sit for 5 mins total time before using).
• Dijon Mustard: This sharp and spicy mustard is perfect for a bit of added tang. Whisk 1 teaspoon in with your egg just before breading the cutlets.
• Panko Breadcrumbs: Food fried with these Japanese breadcrumbs stays crunchy longer. We’ll talk more about panko in just a sec.
• Cooking Oil: Use a neutral oil for this katsu tofu. Vegetable oil or grapeseed oil will do nicely.
• Tonkatsu Sauce: This iconic sauce gets a savory, tangy and sweet flavor profile from soy sauce, Worcestershire sauce and ketchup. It’s optional – but it’s so delicious. Make your own at home with 4 ingredients (check the video here)!

What is Panko

Panko is the Japanese word for breadcrumbs made from Japanese milk bread (shokupan). The bread is flaked into large dried bits that don’t pack together as closely as finer breadcrumbs.

Using panko breadcrumbs results in fried foods that have a light, crispy, airy crunch. And food fried with panko tends to retain the crunch for much longer without getting soggy.

You can make your own panko breadcrumbs at home with this recipe. If you make your own, be sure to store them in an airtight container. Alternatively, it’s fairly easy to find panko at most grocery stores these days – or you can grab panko on Amazon.

How to Make Tofu Katsu

1. Prep the Tofu: Wrap the tofu block in paper towels and place on a plate to drain. Place another plate (or a heavy book) on top of the tofu to add weight. Leave for 30 minutes. This brings out excess moisture. After 30 minutes, unwrap the tofu and slice in half, lengthwise. Then slice each half widthwise (this will leave you with 4 equally portioned pieces). Wrap each piece with a paper towel and leave for another 5 mins.
2. Portion the Breading and Egg Wash: Place your flour in a shallow bowl (one big enough to accomodate the tofu cutlets), stir in the salt and pepper, then set aside. In a separate bowl, whisk the egg (or vegan flaxseed egg) along with the mustard. Set that dish next to the flour. Place the panko breadcrumbs in a third bowl and set it next to the egg mixture.
3. Heat the Oil: In a deep large skillet over medium-high heat, add the cooking oil.
4. Coat the Tofu: While your oil is heating up, grab a tofu steak and dip it in the bowl with the flour. Make sure all sides are evenly covered. Next, dip the same tofu cutlet into the egg mixture – and finish by coating it in the panko breadcrumbs. Repeat those steps with the remaining tofu cutlets.
5. Pan Fry the Tofu Katsu: Once the oil is hot (about 350°F), add the breaded tofu gently to the pan. Fry on each side for 2 to 3 minutes until golden brown. Do this for all sides (including the edges). Turn the heat off and allow to drain on a plate covered in paper towels – or a wire rack.
6. Slice and Serve: Finally, slice the tofu cutlets into thick strips. Serve with tonkatsu sauce, grain mustard – or atop Japanese curry rice.

What to Serve With Japanese Tofu Cutlets

A common way to serve any form of Japanese katsu is with tonkatsu sauce – alongside a mountain of shredded cabbage and a bowl of perfectly steamed Japanese rice. Here are a few more ideas for perfect Japanese sides to make it a full meal:

And Check Out These Other Delicious and Easy Japanese Recipe Roundups

14 Delicious and Easy Japanese Salad Recipes

17 Vegan Japanese Recipes

13 Easy Ramen Recipes You Can Make At Home

43 Easy Japanese Recipes You Can Make At Home

Why This Recipe Works

• It’s so crispy and filling. The tofu cutlets really mimic a proper pork (tonkatsu) or chicken cutlet – with a mammoth amount of crunch.
• It’s versatile. Serve this tofu katsu however you’d like. Whether you you make your own homemade tonkatsu sauce, or you buy Bulldog brand sauce – or you gravitate to sweet chili sauce or ketchup and mustard. Or as a crispy protein topper for salads. It just plain works. And obviously tofu katsu curry is a delicious plug and play option.
• It’s easy. Frying pans full of bubbling oil tend to give me a ton of anxiety. Splash burns are the worst. But for some reason, this recipe presents very little of the typical danger. That’s probably because we drain the excess water from the tofu block before breading it.

How to Store Leftover Japanese Katsu Cutlets

Since these tofu katsu cutlets taste best when crispy, you’ll enjoy them the most fresh out of the frying pan.

• That said, if you do have leftovers, you can store them inside an airtight food storage container in the refrigerator for up to 2 days max.
• Reheat them by placing the tofu katsu in a hot pan on the stovetop until heated through – or bake leftovers in the oven or air fryer at 350°F for about 10-15 minutes, until heated through.

Did you like this easy Japanese crispy tofu katsu recipe? Are there changes you made in the kitchen that you would like to share? Share your tips and recommendations in the comments section below!

Easy Tofu Katsu

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★★★★★

5 from 1 review

• Author: Caroline Phelps
• Prep Time: 45 minutes
• Cook Time: 6 minutes
• Total Time: 51 minutes
• Yield: 4 tofu steaks
• Category: Main
• Method: Pan frying
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Units USM

• 1 block (14 or 16 oz) extra firm tofu, drained
• 1/4 cup all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 large egg, or for vegans, use 1 flaxseed egg (1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water. Let sit for 5 minutes before using)
• 1 teaspoon dijon mustard
• 1 cup breadcrumbs
• 1/3 cup vegetable or grapeseed oil
• Tonkatsu sauce, for serving

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Instructions

1. Wrap the tofu in paper towel and place it on a plate. Put another plate on top of the tofu to add weight. If the plate is light you can add something to it so it’s heavy enough to bring out excess water from the block of tofu. Leave for 30 minutes.
2. Unwrap the tofu and slice it in half, lengthwise. Then slice each half widthwise. You should have four equal tofu steaks at this point. Wrap each piece with a paper towel and leave for 5 minutes.
3. Meanwhile, add the flour to a shallow bowl big enough to dip the tofu steaks, and add the salt and pepper. Stir and set on the kitchen counter.
4. Whisk the egg in a separate shallow bowl along with the mustard. Set the bowl next to the flour.
5. Put the breadcrumbs in another shallow bowl and set it next to the bowl with the egg mixture.
6. In a large deep skillet over medium high heat, add the oil.
7. While the oil is heating up, grab a tofu steak and dip it in the flour. Make sure all sides are covered.
8. Next, dip the same tofu steak into the egg mixture and finish by dipping it into the breadcrumbs. Repeat the same steps for the remaining 3 tofu steaks.
9. When the oil is hot (about 350ºF), gently add the tofu steaks. An easy way to tell if the oil is hot enough is by dropping a few breadcrumbs. If they sizzle it means the oil is ready.
10. Fry on each side for 2 to 3 minutes, until they are golden brown. Do the same for all the sides. Turn the heat off and transfer the tofu katsu steaks to a plate covered with paper towel or a wire rack.
11. Slice the tofu steaks into thick strips and serve with tonkatsu sauce and/or grain mustard.

Notes

Tofu katsu is best when served immediately because of its very crispy texture.

But if you have leftovers or would like to eat them later, store in the fridge in an airtight storage container. They should last for up to 2 days.

Nutrition

• Serving Size: 1 tofu steak
• Calories: 325
• Sugar: 2.2g
• Sodium: 543.3mg
• Fat: 15.4g
• Saturated Fat: 7.1g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 28.5g
• Fiber: 2.9g
• Protein: 17.5g
• Cholesterol: 46.5mg

Keywords: vegan katsu, crispy tofu

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Easy Tofu Katsu: Crispy Japanese Tofu Cutlet
Pickled Plum.

These tofu steaks are pan fried until crispy and coated in a gochujang sauce that’s smoky, sweet, and spicy. Learn how to make this delicious pan fried tofu recipe, including prep and cooking steps, in less than 20 minutes.

Frying tofu is an easy and delicious way to introduce this plant based protein to kids and tofu skeptics. It can be served with a little salt and pepper which lets the crispy exterior shine (read my tutorial on how to make crispy tofu), or it can be tossed it in a sweet and spicy sauce, like the recipe in this post, to maximize flavor.

This pan fried tofu with gochujang sauce is a quick weeknight meal high in protein that can be served over rice or as a side to vegetables or noodles.

Which Tofu Is Best For Frying?

There are a few different types of tofu that are excellent for frying. While they vary quite a bit in terms of looks and taste, they all have one thing in common – their firm texture. Here is a quick list of tofu to use depending on the type of pan fried dish you are planning on serving:

• Plain extra firm tofu or firm tofu sold in a block submerged in water. This type of tofu is great to marinate (like for this tasty teriyaki air fryer tofu recipe) as it takes on flavor really well. I like to use extra firm tofu when my goal is to achieve crispy tofu (dusted in cornstarch) with a pillowy soft interior for dishes like agedashi tofu and sweet and sour tofu. This type of tofu is also delicious when coated in panko breadcrumbs and baked in the oven. They make the best vegan katsu steaks!
• Tofu cutlet or pressed tofu is great for stir fries. The texture is firmer than extra firm tofu because the bean curd has been compressed and retains very little water. It’s easy to slice and is sturdy enough that it can be tossed with vegetables and sauce and won’t break.
• Fish tofu is also great to use in stir fries because of its firm texture and fishball-like flavor.
• Finally there’s tempeh, which isn’t technically tofu but is made from fermented soybeans. The texture is very firm and meaty and the flavor is rich and nutty. Not only does it go well with stir fries, it can be used in sandwiches or as a salad topping.

What Happens If I Fry Soft Tofu (Silken Tofu)?

It will simply fall apart. Silken tofu is very high in water so the texture is extremely delicate, which is why it’s called silken. It is best served in soups or on its own, topped with a few ingredients, such as the iconic Japanese dish hiyayakko (chilled tofu with toppings).

Pan Fried Tofu Ingredients

• Tofu: Using extra firm tofu ensures that the tofu steaks won’t fall apart when frying and transferring from skillet to a plate. You can also use medium firm but you will need to be more careful when handling the pieces.
• Soy sauce: I’m using regular Japanese soy sauce but light or low sodium soy sauce also works. You can also use tamari or liquid amino for gluten-free options.
• Mirin: Mirin has a slight sweetness similar to sake and is a wonderful ingredient to use to provide richness and umami to a dish.
• Sugar: I’m using just over a teaspoon of sugar to add extra sweetness. You can take it out if you prefer more savory over sweet.
• Gochujang: Gochujang is a Korean red chili paste often used to give a dish plenty of heat, smokiness, and a little sweetness. And a little goes a long way – 1 teaspoon is all you will need for this recipe.
• Mayonnaise: Mayonnaise is a popular ingredient used in Japanese cooking. It’s added to provide a creamy and fruity element, without the heaviness that full fat cream or half and half bring to sauces.
• Cornstarch: Cornstarch is used to coat the tofu steaks and give them a crispy exterior when pan fried. It also thickens the sauce once it’s added to pan. You can also use potato starch if that’s all you have in your pantry.
• Scallions: Chopped scallions are added in the end as a garnish to add color and a refreshing crunch.

Ingredient variations

• To make this recipe vegan, use vegan mayonnaise.
• Drizzle a little sesame oil on top of the tofu right before serving for extra nuttiness.
• Add half a teaspoon of gochugaru (Korean pepper flakes) to make it smokier.
• Add half a teaspoon of tobanjan to make it hotter.
• Mix one minced garlic or half a teaspoon of garlic powder into the sauce to make it spicier and extra pungent.

How To Make Pan-Fried Tofu With Gochujang Sauce

Scroll all the way down to the recipe card for the full recipe.

1. Start by prepping your ingredients.
2. Gather all of your kitchen tools and ingredients.
3. Drain and place your tofu block on a plate. Wrap it in a paper towel to absorb excess moisture and leave it for about 10 minutes.
4. Add the soy sauce, mirin, sugar, gochujang, and mayonnaise to a bowl, mix well, and set aside.
5. Unwrap the tofu and slice it into 2.5-inch squares that are about ¾-inch thick, for a total of 8 squares. Or, if you prefer, cutting the tofu into smaller tofu cubes also works.
6. Place a large skillet over medium-high heat and add the oil.
7. Dust each piece of tofu with cornstarch on all sides and when the oil is hot, add them to the skillet, one by one. Leave some space between the tofu steaks so they don’t stick together. You may need to do this in batches.
8. Pan-fry for a few minutes on each side until they are golden brown and turn the heat off.
9. Stir the sauce and pour it over the tofu. The sauce will bubble at this point so gently move the tofu around to coat evenly on both sides.
10. Transfer the tofu steaks to a plate and top with chopped scallions. Enjoy!

How Long Does Fried Tofu Keep In The Fridge?

If you have leftovers from this specific recipe, the tofu will keep for up to 3 days stored in an airtight container, and refrigerated.

For tofu cubes or steaks that have been pan fried without any sauce, they should last 4 to 5 days, also refrigerated and stored in an airtight storage container.

Leaving tofu out overnight isn’t recommended since bacterial contamination and food poisoning may occur. It shouldn’t be left out for more than 2 to 3 hours.

How To Know When Tofu Has Gone Bad

Here are some easy way to spot tofu that has expired:

• Bad tofu has a strong sour and pungent smell that’s impossible to miss.
• The color will change from white to off-white or tan.
• If it’s been opened in your fridge for more than a week, throw it out.

What To Serve With Fried Tofu

This tofu can be served as a main or a side, for lunch or dinner, or even as a late night snack. Its sweet, smoky, and slightly spicy taste make it easy to pair with dishes that aren’t too intense in flavor. Here are some of my favorite ways to serve this pan fried tofu:

• With a side of stir fry veggies with garlic sauce.
• Over Japanese fried rice (yakimeshi).
• With Cantonese style chow fun noodles.
• With a side of dry-fried green beans and a bowl of rice.

Other Easy And Delicious Tofu Recipes You Might Like

30 Delicious Protein Rich Tofu Recipes

Crispy Honey Sriracha Tofu

General Tso Tofu Recipe

The Best Vegan Mapo Tofu (麻婆豆腐)

Did you like this pan fried tofu recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Pan Fried Tofu With Gochujang Sauce

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★★★★★

5 from 1 review

Learn how to make this delicious sweet and smoky pan fried tofu recipe, including prep and cooking steps, in less than 20 minutes.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 2
• Category: Tofu
• Method: Pan frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

• 1 block extra firm tofu, drained
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 1/2 teaspoon granulated sugar
• 1 teaspoon gochujang (Korean red pepper paste)
• 1 tablespoon mayonnaise or vegan mayonnaise
• 2 tablespoons cornstarch, or more if needed
• 2 tablespoons vegetable oil or grapeseed oil (peanut oil also works)
• 1 scallion, finely chopped

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Instructions

1. Wrap the tofu in a paper towel and place it on a plate. Leave for 10 minutes to let some of the excess water out.
2. Meanwhile, mix the soy sauce, mirin, sugar, gochujang, and mayonnaise, in a bowl, and set aside.
3. Slice the tofu into approximately 2.5-inch squares that are about ¾-inch thick. You should have about 8 pieces in total.
4. Add the oil to a large skillet over medium high heat. When the oil is hot, dust each piece of tofu with cornstarch on both sides, and add them to the skillet, one by one, making sure not to overcrowd the pan. You may need to do this in batches.
5. Pan fry for about 2 to 3 minutes on each side, until the exterior is golden brown. Turn the heat off.
6. Stir the sauce and pour it over the tofu. Gently move the tofu around to coat evenly on both sides.
7. Transfer the tofu steaks to a plate and top with the chopped scallions. Serve.

Nutrition

• Serving Size: 2 tofu steaks
• Calories: 144
• Sugar: 5.9g
• Sodium: 290.2mg
• Fat: 5.2g
• Saturated Fat: 0.7g
• Unsaturated Fat: 3.1g
• Trans Fat: 0g
• Carbohydrates: 12.7g
• Fiber: 1.4g
• Protein: 10.6g
• Cholesterol: 0mg

Keywords: Bean curd

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Easy Pan Fried Tofu With Gochujang Sauce
Pickled Plum.

This is a meatless version of the classic miyeok-guk soup with beef. It is a light and cleansing soup made with Korean seaweed, silken tofu, and enoki mushrooms, cooked in a delicate dashi broth. Ready in 20 minutes from start to finish.

What is Korean Seaweed Soup?

Korean seaweed soup (Miyeok-Guk 미역국) is a traditional Korean soup typically made with rehydrated seaweed (miyeok: aka brown seaweed) and proteins like beef brisket or seafood like mussels, shrimp or abalone.

It’s known colloquially as Korean birthday soup – because this seaweed soup is commonly served to Korean mothers after giving birth. It is thought that this soup has the perfect balance of nutrients to help a new mother recuperate after labor.

And, throughout the years, it has become a celebratory soup that people eat on their birthdays as an acknowledgment of another year of life.

However, it doesn’t need to be your birthday to indulge in this delicious Korean soup. And I set out to create a meatless version of the classic miyuk guk you can enjoy anytime you want a little comforting, delicious Korean soup in your life.

Miyeok Guk Ingredients

Scroll all the way down for the full recipe.

• Dried Seaweed: The particular seaweed you’ll want to track down for this Korean soup is called miyeok (미역) – however it is more widely known in the West as sea mustard – or by it’s Japanese name: wakame. So what is wakame? Wakame is an edible seaweed (or kelp) with a strong marine flavor and a hint of sweetness. You’ll rehydrate wakame before using it (more on this step in a sec).
• Tofu: I’m using silken tofu for this soup instead of the traditional beef or seafood. However, you can use the bean curd of your choice. I tried it once with medium-firm tofu, and it was delicious as well.
• Enoki Mushrooms: Enoki mushrooms are long, thin white mushrooms with slim stems and small caps. They grow in clusters and, once cooked, take on a pliant firmness. Learn more about cooking with enoki mushrooms here.
• Dashi Broth: Think of dashi as ‘sea stock.’ You can use prepackaged dashi powder (much like bouillon) – or make your own dashi from scratch. The homemade stuff is delicious, but obviously a bit more time consuming than using the powdered granules. It’s fairly easy to track down the powdered stock at most Asian grocery stores – or grab dashi on Amazon here.
• Minced Garlic Cloves: Just a tiny bit of minced garlic imparts a sharp earthiness to the overall flavor profile.
• Soy Sauce: 1 tbsp of soy sauce adds another layer of umami to this Korean seaweed soup recipe.
• Fish Sauce: This is the table salt of Asia. It’s funky, savory and absolutely perfect. Learn more about fish sauce here.
• Sesame Oil: You’ll only need 1 tsp of this toasty oil. A little goes a long way!

How to Make Korean Seaweed Soup

1. Gather all of your cooking tools and ingredients. You’ll only need about 15 minutes of prep time – and can do all your prep as the seaweed rehydrates.
2. Place your dried seaweed in a bowl with water and let it rehydrate until soft. This should take 10-15 mins.
3. Once the soaking is complete, drain the seaweed, gently wring it out and chop into bite-size pieces. Set it aside.
4. In the meantime, cut the drained tofu into bite size squares and set aside as well.
5. Next, rinse your enoki mushrooms under cold water and cut the stems off. The stems on enoki mushrooms are harder and discolored from the pliant parts near the tip, so you’ll have no trouble knowing where to cut. Separate the mushroom strands by gently pulling them apart. Set your mushrooms aside.
6. Then add the dashi broth, garlic, soy sauce and fish sauce to a medium sized pot and bring to a boil.
7. Once boiling, add your seaweed, tofu and enoki mushrooms and stir well. Cook for another 5 minutes total time.
8. Finally, turn the heat off, stir in the sesame oil and serve immediately.

Korean Seaweed Soup Flavor

The combination of dashi, wakame and fish sauce all create a flavor profile that is saline and mineral like the sea – but soft and nuanced enough that it doesn’t simply taste salty.

There’s a verdant freshness that also dances around the edges.

Texturally, you’ll get a pliant crunch from both the enoki mushrooms and the seaweed. And the silken tofu provides heft, substance and softness.

All of this to say – this is one of my favorite Korean soups. And it’s rare to get this amount of deep and savory flavor from a soup that is ready in 20 minutes from start to finish.

What to Serve With Korean Seaweed Soup

My favorite side dish to eat with miyeok guk is a simple bowl of perfectly cooked short grain rice. The soup brings the flavor – and the rice is a comforting counterpoint.

However, you could make a proper Korean meal of it – and serve this seaweed soup recipe alongside these reader favorites:

• Vegetarian Kimbap (Gimbap)
• Korean Steamed Egg (Gyeran Jjim)
• Kimchi Tofu Mandu (Korean Dumplings)
• Scallion Pancake (Pajeon)
• Tteokbokki (Dukbokki)

What’s your favorite way to eat Korean birthday soup? Tell me about your favorites in the comments section below!

How to Store Leftovers

You can store any unused portions of this Korean seaweed soup in an airtight container in the refrigerator for up to 2 days.

If you think you’ll need it longer down the road, you can freeze it (properly covered) for up to 3 months. However be sure to freeze in single serving portions. You should never thaw, reheat and re-freeze a second time.

Other Delicious and Easy Korean Soup Recipes

Jjamppong (Korean Spicy Seafood Noodle Soup)

Naengmyeon (Korean Cold Noodles – 냉면 )

Doenjang Jjigae (Korean Soybean Paste Stew)

Soondubu Jjigae (Korean Spicy Tofu Stew)

Did you like this Korean seaweed soup recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Korean Seaweed Soup (Tofu Miyeok-Guk)

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A light and cleansing soup made with Korean seaweed, silken tofu, and enoki mushrooms, cooked in a delicate dashi broth. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stove top
• Cuisine: Korean
• Diet: Low Calorie

Ingredients

Units USM

• 20g dried seaweed (miyeok)
• 1 block silken tofu, or medium firm tofu, drained
• 1/2 package enoki mushrooms,
• 4 cups dashi broth
• 1 teaspoon minced garlic
• 1 tablespoon soy sauce
• 2 teaspoons fish sauce
• 1 teaspoon sesame oil

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Instructions

1. Place the seaweed in water and let it rehydrate for 10 to 15 minutes, until it’s soft.
2. Drain the seaweed and chop into bite size pieces. Set aside.
3. Cut the tofu into bite size squares and set aside.
4. Rinse the enoki mushrooms under cold water and cut the stems off – the part that’s harder and discolored. Separate the mushrooms by gently pulling at the strands and set aside.
5. Add the dashi broth, garlic, soy sauce and fish sauce to a medium size pot and bring to a boil.
6. Add the seaweed, tofu and enoki mushrooms, and cook for 5 minutes.
7. Turn the heat off, stir in the sesame oil and serve.

Notes

Store the seaweed soup in an airtight storage container and refrigerate for up to 2 days. 

Nutrition

• Serving Size: 1 bowl
• Calories: 126
• Sugar: 0.8g
• Sodium: 931.7mg
• Fat: 6.5g
• Saturated Fat: 1g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1.1g
• Protein: 12.7g
• Cholesterol: 0mg

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Korean Seaweed Soup (Tofu Miyeok-Guk)
Pickled Plum.

Making tasty teriyaki tofu cubes in an air fryer only takes a few minutes, and the result is absolutely delicious. The tofu is light and crispy, sweet and savory – it’s the perfect accompaniment to salads, rice, or noodles! 

Air fryer tofu is something every tofu lover should add to their menu! It’s super easy to make, mess-free, and uses very little oil (just a light spray of cooking oil to coat the bottom of the air fryer basket).

Plus, it’s really really good! The contrast between the crispy exterior and fluffy pillowy interior is something both Ben and I can’t get enough of. It’s also very flavorful because the tofu cubes are marinated in a teriyaki sauce before they are air fried.

The recipe is very simple and easy to follow. Less than 10 ingredients are needed and the dish can be made in about 45 minutes –  with 35 of those minutes being passive ones (for marinating, and to let excess water come out of the tofu).

Ingredients for Air Fryer Tofu

Scroll all the way down for the full recipe.

• Tofu: Only use extra-firm tofu when making this recipe! Silken and medium firm are too delicate which means the cubes will fall apart as soon as you handle them.
• Teriyaki sauce: A mixture of soy sauce, mirin, sugar, and garlic. Feel free to play with the ratio of soy sauce and sugar if you find the sauce too sweet or not sweet enough.
• Cornstarch: Cornstarch is added once the tofu has marinated to give it that lovely crispy texture.
• Soy Sauce: This is optional but I highly encourage you to give it a try! Drizzling a little soy sauce on top of the tofu right before serving, adds umami and depth of flavor.
• Scallions: Also optional but so lovely! The scallions elevate the dish with a nice crunch and a sweet refreshing taste.

Variations

Make it spicy: Add 1 teaspoon gochugaru (Korean red pepper flakes) to the marinade.

Add nuttiness: Add 1 teaspoon sesame oil to the marinade.

Add a floral element: Swap the sugar for honey in the marinade.

Make it gluten-free: Swap the soy sauce for liquid amino or tamari sauce.

How To Make Air Fryer Tofu

1. Gather all of your kitchen tools and ingredients.
2. Drain the tofu block well and wrap a paper towel around it. Place it on a flat surface and leave for 10 minutes.
3. Unwrap the tofu block and slice into cubes that are about 1 to 1.5 inches in size.
4. Mix the mirin, soy sauce, sugar, and garlic in a bowl and pour the mixture into a storage bag. Carefully add the tofu cubes and seal the bag. Gently tilt the bag up and down and sideways to spread the marinade evenly. Leave for 25 minutes.
5. Take the tofu cubes out of the bag and place them in a bowl. Sift the cornstarch over the tofu cubes to coat them evenly.
6. Spray the air fryer basket with a little cooking spray and carefully add the tofu cubes to the basket, leaving a little space between them so they don’t stick together during the air frying process.
7. Return the basket to the air fryer and set the temperature to 400ºF. Air fry for 9 to 11 minutes, until the cubes are golden brown. Open the air fryer and lightly shake the basket every 2 minutes to prevent the cubes from sticking to the bottom.
8. Transfer the tofu to a plate and, if you like, top with a little soy sauce and some freshly chopped scallions. Serve.

Best temperature to cook tofu in an air fryer

To get a crispy texture I recommend setting the temperature to 400ºF – high enough for the tofu cubes to yield a crispy exterior, but not so high that it burns them. And as written in the directions, 9 to 11 minutes is about how long it takes to get a nice crispy coating.

How to Serve Air Fryer Teriyaki Tofu

Adding tofu to your meals is a quick and easy way to up your intake of protein, or turn a light dish into something more filling. I use tofu all the time as a substitute to meat whenever I cook a vegan or vegetarian meal. And since it’s so versatile, tofu is a great vehicle for flavor as it absorbs it like a sponge.

Here are my favorite ways to serve air fryer teriyaki tofu:

• As a topping for salads – especially with firmer greens like romaine lettuce, iceberg lettuce, or kale.
• With a bowl of freshly steamed white or brown rice and some finely chopped spinach.
• With stir fried noodles.
• As an addition to stir fries. Add it in the very end when the stir fry is cooked, before serving.
• To a poke bowl or bibimbap.

How to Store Air Fryer Tofu

Fridge: Put the tofu in an airtight storage container and refrigerate for up to 3 days.

Reheating from the fridge: 

• For a crispy texture, spray the air fryer basket with a little cooking spray, and add the tofu. Air fry at 370ºF for about 5 minutes, until crispy. Keep an eye on the tofu by checking every 1 to 2 minutes, as it can overcook and burn quickly.
• Microwave on high for 1 minute. The texture won’t be crispy though.

Freezer: Cover a baking sheet with parchment paper and place the tofu on top in a single layer, leaving a little space between the cubes. Put the baking sheet in the freezer and freeze until the tofu is hard/solid. Take the baking sheet out of the freezer and transfer the tofu cubes in an airtight storage bag. Seal and freeze for up to 3 months.

Reheating from the freezer:

The tofu must be thawed before it can be reheated. I recommend leaving it in the fridge overnight so it’s ready to be reheated the next day. The steps for reheating are the same as the ones listed above. Keep in mind that the texture will be different a little different, more firm, more “chicken-like”.

More Tofu Recipes

If you enjoyed making this air fryer tofu recipes and love tofu as much as I do, here are some of the most popular tofu recipes on the blog:

• Crispy honey sriracha tofu
• Southwestern style baked tofu steaks
• Stir fried bean sprout with tofu and garlic chives
• General tso tofu
• London broil marinated tofu

TABLEWARE

The cat plate and tile pattern chopsticks used in the images, are from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Did you like this air fryer teriyaki tofu recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Air Fryer Tofu with Teriyaki Sauce

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★★★★★

5 from 1 review

Making tasty teriyaki tofu cubes in an air fryer only takes a few minutes, and the result is absolutely delicious!

• Author: Caroline Phelps
• Prep Time: 5 minutes + 25 minutes passive time
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 2
• Category: Tofu
• Method: Air fryer
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 1 block extra firm tofu
• 3 1/2 tablespoons mirin
• 2 tablespoons soy sauce
• 1 teaspoon granulated sugar
• 1 small garlic clove, grated (optional)
• 1 tablespoon cornstarch
• 1 scallion, finely chopped
• 1 tablespoon soy sauce, to drizzle (optional)

Tools needed: air fryer

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Instructions

1. Drain and wrap tofu in a paper towel. Leave for 10 minutes. 
2. Remove the paper towel and slice the tofu into bite size cubes, about 1 to 1 ½ inch squares.
3. In a bowl, mix the mirin, soy sauce, sugar, and garlic. Keep stirring until the sugar has dissolved.
4. Gently transfer the tofu cubes to a storage bag and add the teriyaki sauce. Seal the bag and gently move the marinade and tofu around, until all the cubes are coated evenly. 
5. Marinate for 25 minutes.
6. Take the tofu out of the bag and gently place the cubes in a bowl. Sprinkle or sift the cornstarch over the tofu and gently toss with your fingers until combined. I prefer sifting because it spreads the cornstarch around more evenly.
7. Spray the air fryer with a little cooking spray and add the tofu cubes to the air fryer, leaving a little space between each piece. 
8. Set the air fryer to 400ºF and air fry for 9 to 11 minutes. Open the air fryer and gently shake the tofu in the basket a few times so they don’t stick to the bottom, every 2 minutes or so. The tofu is ready when it’s golden brown.
9. Serve the tofu on a plate topped with chopped scallion and a drizzle of soy sauce.

Notes

Leftovers

Fridge: Transfer the tofu to an airtight storage container and refrigerate for up to 3 days.

Freezer: Cover a baking sheet with parchment paper and place the tofu on top in a single layer, leaving a little space between the cubes. Freeze until the tofu is hard/solid. Transfer the tofu cubes in an airtight storage bag and freeze for up to 3 months.

Nutrition

• Serving Size: 2
• Calories: 364
• Sugar: 10.8g
• Sodium: 435.4mg
• Fat: 10.7g
• Saturated Fat: 1.4g
• Unsaturated Fat: 6.3g
• Trans Fat: 0g
• Carbohydrates: 42.1g
• Fiber: 4.1g
• Protein: 25.2g
• Cholesterol: 0mg

Keywords: baked tofu, main, topping

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Air Fryer Tofu with Teriyaki Sauce
Pickled Plum.

This quick stir fry is an easy and delicious way to serve bean sprouts as a meal! Tossed with garlic chives, tofu, plenty of garlic, and a soy sauce based stir fry sauce, this dish reminds me of something I used to order regularly when I lived in Hong Kong. 

What are Bean Sprouts?

Bean sprouts, or mung bean sprouts, are green or yellow mung beans that have white stalks sprouting from them. They are often used in salads, as a topping for noodle soups, in stir fries, and sometimes curries. They are very popular in East and Southeast Asian cooking because they are easy to find and cheap to buy.

What are Garlic Chives?

Garlic chives belong to the liliaceae species, or the bulb onion family. But unlike many of its species where the bulb is edible, garlic chives are cultivated for their flowers and stems. They look similar to onion chives (or simply called chives) but are longer and flat, almost like tall grass. The taste is more garlicky than oniony, but still very mild compared to actual garlic.

They are mostly used in East and Southeast Asian cooking in dishes such as stir fries, soups, and salads.

Where to Buy Garlic Chives

You can buy garlic chives at Chinese, Vietnamese, Korean, and Japanese grocery stores, in the fresh produce section.

Best Types of Tofu to use for Bean Sprout Stir Fry

Using tofu in stir fries is a great substitute for meat and can impart a really interesting taste and texture depending on how it’s treated and/or seasoned. Therefore, it’s important to know the differents types available in order to get the right consistency and flavor.

Extra firm tofu usually does the trick for stir fries that use crunchy vegetables such as carrots, broccoli, and celery. Because the vegetables are so crunchy, using a softer yet still firm block of tofu introduces moisture and a more tender element to the stir fry.

But for something like a bean sprout stir fry which only use delicate vegetables, it’s best to use a very firm tofu (such as the ones I’ve listed below) in order to get the perfect balance of “chewy-meatiness” and soft crunch.

Pressed and Fried Tofu: This is the type I usually use for stir fries in general because I love fried tofu. I love that it absorbs flavor well, looks pretty, and adds an extra textural element to the dish.

Tofu Cutlets: This type is only sold by House Foods, which is one of my favorite tofu brands. The tofu is very similar to pressed and fried tofu but is even firmer than that. It’s closer to smoked tofu in texture but has that lovely fried exterior, and also comes in different flavors such as teriyaki, spicy garlic, and savory orange.

Smoked Tofu: Smoked tofu is often used in Chinese cooking to make salads, sides that come with vegetables, and stir fries. It has a smoky taste that usually come from smoking the tofu in tea leaves, a brownish exterior, and is compact like cheese (you can barely see the curds).

Ingredients for Stir Fried Bean Sprouts with Tofu and Garlic Chives

• Tofu: As previously mentioned, choose a type of tofu that is very firm such as smoked tofu, pressed and fried tofu, or tofu cutlets by House Foods. Slice the tofu about 1 inch in thickness.
• Oil: Using peanut oil will add an element of nuttiness, or you can use a neutral oil with a high smoking point such as vegetable or grapeseed oil.
• Garlic: There’s plenty of garlic in this stir fry! I’m using 5 garlic cloves but feel free to use up to 8 if you are a garlic lover.
• Stir fry sauce: A mix of oyster sauce, soy sauce, and mirin. To make this sauce vegan, use hoisin sauce instead of oyster sauce.
• Bean sprouts: Make sure to buy fresh white bean sprouts that are nice and crispy. Stay away from anything that looks dirty, slightly brown, or where the sprouts look a little soft.
• Garlic chives: Just like grass, a nice bunch of garlic chives should look fresh and have a nice green color.
• Sesame oil: Sesame oil is nutty and earthy and also brings balance to the dish.

How to Make Bean Sprout Stir Fry

1. Gather all of your cooking tools and ingredients.
2. Slice the tofu into 1-inch thick pieces. If you are using smoked tofu, I recommend going one step further and slicing them into sticks so they are about the same length as the garlic chives, but a little thicker, like a chopstick.
3. Put all of the ingredients for the stir fry sauce in a bowl and mix well. Set aside.
4. Use a wok or a deep skillet and turn the heat to high. Wait about 2 minutes for the surface to get very hot.
5. Add the oil and swirl it around. Add the garlic and stir fry for 30 seconds.
6. Add the tofu and stir fry constantly for 2 minutes.
7. Add the bean sprouts and garlic chives and stir fry for 1 minute – tossing them up if you can.
8. Add the stir fry sauce and quickly toss the tofu and veggies to coat evenly.
9. Turn the heat off and finish by drizzling the sesame oil on top. Serve immediately.

How to Make Stir Fry as Good as Chinese Takeout

Here are some easy tips to follow so that your homemade stir fries will come out tasting and looking as good as your favorite local Chinese restaurant.

• Use peanut oil or a neutral oil. Most Chinese restaurants use peanut oil because it has a high smoking point and a lovely nutty flavor. But if you don’t have any you can use a neutral oil like vegetable or grapeseed oil (better for you since it has a higher concentration of good fat), or any other neutral oil with a high smoking point. Steer clear of olive oil as they impart a fruity/floral flavor and scent.
• Use a large deep skillet or wok. You need something deep enough that can hold the ingredients when they are being tossed up and around. A deep skillet or wok is also good to push ingredients to the side, while other ingredients, that need a shorter cooking time, are added later on in the stir frying process. For example, when making fried rice, the rice mixture has to be pushed to the side to leave space for the egg to be scrambled before it can be mixed in.
• Make sure your skillet is very hot before adding anything to it. This is crucial to the success of your stir fry! Do not add anything to the wok – not even oil – until it is very hot, otherwise the ingredients won’t be able to flash fry. It’s the difference between having perfectly moist and slightly crunchy veggies on your plate, versus limp ones soaked in sauce.
• Add the ingredients that take the longest to cook, first. Separate the vegetables that are super crunchy and take longer to cook from the ones that don’t. For example, start by stir frying the carrot, celery, and broccoli for a couple of minutes, and add the zucchini, bamboo, and bean sprouts after.
• Toss constantly for 3-5 minutes. Don’t go any longer than that if you like your veggies to retain a little crunch. And don’t stop tossing and stirring, you must do this constantly!
• Add the sauce last, about 30 seconds before turning off the heat. Only add the sauce once the vegetables are cooked, otherwise the sauce will evaporate and you won’t have any extra left to pour over your rice.

What to Serve with Stir Fried Bean Sprouts with Tofu and Garlic Chives

This is a fairly light dish with delicate flavors so it can be served with sides that pack a punch or that are heavier. Some of my favorites are:

• Mushroom and cabbage dumplings with dipping sauce
• Japanese fried rice (yakimeshi)
• Singapore chow mei fun
• Dry-fried green beans with garlic sauce
• Chicken egg foo young

Did you like this Stir Fried Bean Sprouts with Tofu and Garlic Chives Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Stir Fried Bean Sprouts with Tofu and Garlic Chives

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★★★★★

5 from 2 reviews

Tossed with garlic chives, tofu, plenty of garlic, and a soy sauce based stir fry sauce, this quick stir fry only takes 20 minutes to make from start to finish.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 2
• Category: Tofu
• Method: Stir frying
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

• 6 ounces smoked tofu, pressed tofu, or tofu cutlets
• 1 tablespoon peanut oil, vegetable oil, or grapeseed oil
• 5 garlic cloves, finely sliced
• 5 ounces beans sprouts, rinsed and drained and lightly patted dry
• 2 ounces garlic chives, chopped into 3-inch long stalks
• 1 teaspoon sesame oil

Stir fry sauce:

• 1 tablespoon oyster sauce (vegan: use 1 tablespoon hoisin sauce)
• 1 1/2 teaspoon soy sauce
• 1 teaspoon mirin

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Instructions

1. Slice the tofu into 1-inch thick pieces. 
2. Mix all of the ingredients for the stir fry sauce in a bowl and set aside.
3. Place a wok or deep skillet over high heat and wait for about 2 minutes for the wok to get very hot.
4. When the wok is very hot, add the oil and swirl it to coat the base.
5. Add the garlic and stir fry for 30 seconds.
6. Add the tofu and cook for 2 minutes.
7. Add the bean sprouts and garlic chives and stir fry for 1 minute, tossing them up in the air if possible.
8. Add the stir fry sauce and quickly toss the ingredients to coat them evenly.
9. Turn the heat off and drizzle the sesame oil on top.
10. Transfer to a plate and serve immediately.

Notes

Leftover: Store the leftovers in an airtight storage container, and refrigerate for up to 2 days.

Freezing: Unfortunately, this stir fry cannot be frozen due to the delicate texture of the bean sprouts.

Nutrition

• Serving Size: 2
• Calories: 210
• Sugar: 5.1g
• Sodium: 378.3mg
• Fat: 13.9g
• Saturated Fat: 6.5g
• Unsaturated Fat: 3.8g
• Trans Fat: 0g
• Carbohydrates: 11.3g
• Fiber: 3.2g
• Protein: 12.3g
• Cholesterol: 0mg

Keywords: mung bean sprouts, low calorie

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Stir Fried Bean Sprouts with Tofu and Garlic Chives
Pickled Plum.

Filled with ingredients from the sea, soondubu jjigae warms the soul with its spicy, tangy, and smoky flavors. It’s the perfect comfort food to enjoy throughout the cold season – and is very easy to make!

Seafood lovers, you are in for a treat!

Soondubu is one of Korea’s most popular dishes and one I crave every time I want briny, sour, and pungent flavors. The stew is made of shellfish and melt-in-your-mouth curds of soft tofu, and served in a spicy anchovy broth peppered with Korean chili flakes.

It’s heaven for those who are looking to put their tastebuds in overdrive!

Soondubu jjigae can also be made with pork or beef, but I’m only interested in the seafood version (called Haemul Sundubu Jjigae) because I generally prefer stews that are lighter and energizing.

This soondubu recipe is quite spicy but you can easily control the amount of heat that goes into the broth by adding more or less gochugaru (Korean chili flakes). Let’s cook!

What is Soondubu?

Soondubu jjigae is a spicy Korean tofu stew made with a combination of soft tofu, vegetables, seafood, pork, or beef. It can also be topped with a raw egg and chopped scallions. The stew is cooked over direct flame until bubbling and served in the same pot (made of stone or porcelain).

Kitchen Tools Needed

• Small pot
• Strainer
• Chef’s knife
• Dolsot pot (stone bowl)

Dolsot Pot Substitute

The best substitute for a dolsot pot is a clay or ceramic pot since both are capable of retaining heat. Just be careful with the change in temperature – just like for a stone pot, it’s important to slowly increase or decrease the temperature to prevent the pot from cracking.

Ingredients for Soondubu

• Sesame oil: The sesame oil is added at the beginning to briefly fry the garlic and chili flakes. It also adds nuttiness to the dish.
• Garlic: One large garlic clove should come to about a teaspoon. We just want a little to infuse warmth and earthiness.
• Korean chili flakes: Called gochugaru, these chili flakes are smoky and medium in heat. You will definitely feel plenty of warmth inside your mouth but not to the point where you will have to reach out for a sip of water after every bite you take.
• Tofu: Korean tofu, which is sold in a tube, is the silkiest type you can find for this stew. But using regular silken tofu from brands like House Foods or Morinaga also works really well.
• Yellow squash: The squash adds a tender texture to the stew and absorbs all the lovely flavors from the broth. Using green zucchini is also okay.
• Seafood: A mix of shellfish such as squid, shrimp, mussels, and clams, infuses the broth with rich briny and sweet flavors of the sea.
• Scallions: Scallions are added in the end to provide a refreshing crunch.
• Broth: A mixture of kelp, dried anchovies, water, soy sauce, and salt.
• Egg: Optional but recommend to those who like their stew on the heartier side.

Variations

• Meat lovers: Substitute the shellfish for pork belly (finely sliced) or beef.
• Vegans: Substitute the anchovies in the broth for 3 dried shiitake mushrooms, and substitute the shellfish for button mushrooms.

How to Make Soondubu Jjigae

1. Gather all of your ingredients for this recipe.
2. Remove the white dust on the kelp by gently wiping it down with a wet kitchen towel.
3. Put the kelp in a small pot along with the water and dried anchovies. Leave for 30 minutes.
4. Bring the water to a boil and remove the kelp from the pot. You can throw it out or slice it to eat later. Turn the heat down to a low simmer, cover, and cook for 15 minutes.
5. Turn the heat off, drain the broth through a sieve and throw away the anchovies. Sir in the soy sauce and salt.
6. Place the dolsot pot on a burner and turn the heat to low. Add the sesame oil, Korean chili flakes, and garlic and stir for 3 minutes.
7. Add the anchovy broth and squash and stir. Turn the heat up and bring the broth to a boil. Lower the heat and add the tofu by gently breaking it. Cook for 8 minutes.
8. Add the shellfish, stir and cook for 3-4 minutes, until the shellfish is cooked through.
9. Turn the heat off and top the stew with chopped scallions. Serve with rice.

How to Eat Soondubu

Soondubu is typically served in the same pot that it’s cooked in, while the broth is still bubbling. If you need to move the dolsot pot from the stove top to a table, place a cork trivet or other heat proof mat on the table first. Then put the lid on the dolsot pot, use some oven mitts that have a good grip (don’t use kitchen towels as they can unfold or slip), and be very careful when traveling from point a to point b.

Soodubu is traditionally served with a side of rice and some traditional Korean side dishes (called banchan), such as these:

• Spicy cucumber salad
• Korean beans sprout salad (sookju namul)
• Vegan kimchi
• Cucumber kimchi
• Steamed egg (gyeranjjim)

Did you like this Soondubu Jjigae Recipe? Are there changes you made that you would like to share?

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Soondubu Jjigae (Korean Spicy Tofu Stew)

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★★★★★

5 from 1 review

Soondubu is a traditional spicy Korean tofu stew that’s spicy, sour, briny, and smoky.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 27 minutes
• Total Time: 37 minutes
• Yield: 2
• Category: Stew
• Method: Dolsot pot
• Cuisine: Korean

Ingredients

• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 1/2 tablespoons Korean chili flakes (gochugaru) – use less if you don’t like it too spicy (start with 1/2 tablespoon, you can always add more later)
• 12oz (350g) silken tofu, drained
• 3oz (85g) yellow squash or zucchini, cut into half moons
• 7oz (200g) mix shellfish such as shrimp, squid, mussels, clams – Vegan use button mushrooms
• 2 scallions, finely chopped
• 1 egg (optional)

Broth:

• 2-inch piece dried kelp
• 7 dried anchovies – vegan use 3 dried shiitake mushrooms
• 1 1/2 cup water
• 2 teaspoons soy sauce
• 1/2 teaspoon salt

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Instructions

1. Wipe the kelp with a wet kitchen towel or paper towel to remove the white dust. Put the kelp, anchovies, and water in a pot and leave for 30 minutes. 
2. Turn the heat to medium and as soon as the water starts to boil, remove the kelp. Turn down the heat to a low simmer, cover, and cook for 15 minutes. 
3. Turn the heat off and strain the broth through a sieve. Discard the anchovies and add the soy sauce and salt to the broth. Stir and set aside. 
4. Put the sesame oil, garlic, and Korean chili flakes in the dolsot pot (stone bowl) and set it over a gas burner over low heat. Stir with a wooden or plastic spoon for 3 minutes, stirring constantly. 
5. Add the anchovy broth and the chopped squash. Stir and bring to a boil. Lower the heat to medium-low and carefully add the silken tofu. Break it up a little using the spoon and cook for 8 minutes. 
6. Stir in the shellfish and cook for 3-4 minutes, until the shellfish is cooked through. 
7. Top with chopped scallions and an egg, and serve with a side of white rice.

Notes

Tools Needed: Dolsot Pot (or ceramic or clay pot)

Soondubu made with shellfish should be eaten immediately to prevent the shellfish from overcooking. If you are making it with pork or beef, you can keep it in an airtight storage container and refrigerate it for up to 2-3 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 249
• Sugar: 1.3g
• Sodium: 857.2mg
• Fat: 12.5g
• Saturated Fat: 1.7g
• Unsaturated Fat: 5.6g
• Trans Fat: 0g
• Carbohydrates: 6.5g
• Fiber: 1.8g
• Protein: 29.5g
• Cholesterol: 159.7mg

Keywords: Korean seafood soup

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Soondubu Jjigae (Korean Spicy Tofu Stew)
Pickled Plum.

Tossed in a black pepper sauce that’s packed with umami and sweetness, these crispy tofu cubes are anything but boring! Thank you Reynolds Wrap® Foil for sponsoring this post!

“I think this is my new favorite tofu recipe”, said Ben after taking a few bites of the dish.

I have to admit I’m not surprised since the combination of soy sauce and black pepper is right up his alley, flavor profile wise. But it’s always nice to see him devour something I’ve made from scratch, it never gets old .

If you read my blog regularly you know that I’m a tofu lover. The more I cook with tofu and the more I fall in love with it. It’s so versatile and the fact that it’s vegan makes it even better.

Whenever I cook with silken tofu, I’m very careful not to overdress it to preserve its delicate soy milk flavor and melt-in-your-mouth texture. I usually serve it with just a drizzle of soy sauce or ponzu sauce.

The real fun in cooking tofu is when I use firm or extra firm tofu. Since it has a firmer texture, it means I can marinate it, fry it, or like today’s recipe, bake it!

Baking tofu gives it a wonderful crispy exterior, while keeping the inside moist and pillowy. And it’s also very easy to make!

All you need is a baking sheet and some sturdy foil like Reynolds Wrap® Heavy Duty Foil, which is the one I always use because it’s high quality and durable for heavy foods. It’s my go-to foil in the kitchen and on the grill. Reynolds Wrap® Foil makes prepping, cooking, and clean-up a breeze.

Tools Needed to Make This Recipe

• Chef’s knife:  There’s not a lot of cutting involved but you will need a sharp knife to chop the shallots, garlic, scallions, and tofu.
• Mixing bowl: A small mixing bowl or cereal bowl will work.
• Small frying pan or pot: Since we are only pan frying a couple of garlic cloves and shallots, you can use the smallest pan or pot you have.
• Baking sheet:  A medium size baking sheet is what I’m using but you can use a small or large one as well. I find that medium size is just the right size since it leaves enough space between the tofu cubes to be able to flip them halfway through the baking process.
• Reynolds Wrap® Heavy Duty Foil: I like to use Reynolds Wrap® Heavy Duty Foil because it’s perfect for grilling, baking, and broiling, since you don’t have to worry about breaking or tearing, even with heavier foods.

Ingredients for Baked Tofu with Black Pepper Sauce

• Tofu: Use firm or medium firm tofu for this recipe. The firmer you get and the easier it will be to handle the cubes.
• Cornstarch: You will need a total of two tablespoons of cornstarch. Half will be used to give the tofu cubes their crispy texture, and the other half will give the sauce it gooey texture.
• Oil: Two tablespoons of neutral oil, such as grapeseed oil or vegetable oil is preferable. But if you only happen to have olive oil, you can use that as well.
• Water: The water is to dilute the flavors since soy sauce can be very powerful and salty.
• Soy sauce: You can use regular or low sodium soy sauce, or tamari sauce, or liquid amino.
• Sugar: The sugar helps balance the saltiness and umami of the soy sauce by mellowing it and adding depth of flavor.
• Salt: Just a pinch if needed. Do a taste test before adding any salt, you might not need it.
• Shallots: Use two small shallots or a big one and slice it thin. Onions are wonderful in that they soak up flavor so well and also add sweetness.
• Garlic: A little garlic is always needed in Asian dishes to add a little pungency! I’m using two cloves but go ahead and add two more if you are a garlic fanatic!
• Scallions: Topping this dish with fresh scallions adds a beautiful crunch and a pop of color.

How to Make Baked Tofu with Black Pepper Sauce

1. Start by preheating your oven to 400ºF.
2. Drain the tofu and wrap it in paper towels to remove the excess water.
3. Slice the tofu into cubes and put them in a mixing bowl. Drizzle the oil on top and carefully toss the tofu, using a spatula (I find that it’s better than using my hands, which tends to break the tofu).
4. Sprinkle some cornstarch on the tofu and toss it to coat evenly. Season with a little salt and pepper.
5. Take a medium size baking sheet and line it with Reynolds Wrap® Heavy Duty Foil, including the edges.
6. Place the tofu cubes on top of the foil and bake for 15 minutes. Take the baking sheet out of the oven, flip the tofu, and bake for an additional 15 minutes.
7. While the tofu is baking, make the black pepper sauce by placing the oil, garlic, and shallots in a small pan and cooking them for 3-4 minutes, until the shallots are tender.
8. Mix the remaining ingredients for the sauce in a bowl and pour it in the pan while stirring constantly. When the sauce has thickened and is bubbly, turn the heat off and set aside.
9. Take the tofu out of the oven and transfer the cubes in a serving bowl.
10. Pour the black pepper sauce over the tofu and top with scallions. Enjoy!

What to Serve with This Recipe

Now that you have a yummy and filling protein ready to be gobbled up, you will need some sides to go with it. Since this dish is quite assertive in flavor,  I recommend choosing milder sides so as not to overwhelm your palate.

Some of my favorite side dishes for meals like this one are:

• Japanese rice or brown rice
• Green salad with Japanese carrot ginger dressing
• Miso soup
• Japanese cabbage salad
• Korean beans sprout salad (sookju namul)

Did you like this Baked Tofu with Black Pepper Sauce Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Baked Tofu with Black Pepper Sauce

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★★★★★

5 from 1 review

Tossed in a black pepper sauce that’s packed with umami and sweetness, these crispy tofu cubes are anything but boring!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2
• Category: Tofu
• Method: Baking
• Cuisine: Chinese
• Diet: Vegan

Ingredients

Units USM

• 1 block (14-16 ounces) firm or extra firm tofu, drained
• 1 tablespoon cornstarch
• 1 tablespoon neutral oil
• Salt and pepper, to taste
• 2 scallions, finely chopped
• Reynolds Wrap® Heavy Duty Foil

For the black pepper sauce:

• 1/4 cup water
• 1/4 cup soy sauce
• 1 1/2 tablespoon sugar
• Pinch of salt (optional)
• 1 1/2 teaspoon cornstarch mixed with 1 tablespoon water
• 1 tablespoon black peppercorns (add an additional teaspoon if you love peppercorns)
• 1 tablespoon neutral oil
• 2 small shallots, finely chopped
• 2 garlic cloves, minced

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Instructions

1. Preheat the oven to 400ºF.
2. Take the tofu out of the package and drain well. Gently wrap the tofu in paper towel and place on a plate. Leave for 15 minutes.
3. Slice the tofu into bite size cubes and place them in a bowl. Drizzle with 1 tablespoon oil, and gently fold using a spatula. Season with salt and pepper and sprinkle 1 tablespoon cornstarch on top. Gently fold again to ensure all the pieces are coated.
4. Cover a baking sheet with Reynolds Wrap® Heavy Duty Foil, including the edges.
5. Place the tofu cubes on the Reynolds Wrap® Heavy Duty Foil and bake in the oven in the middle rack for 15 minutes.
6. Take the tray out and flip the tofu. Return in the oven for an additional 15 minutes.
7. Meanwhile, whisk the water, soy sauce, salt, sugar, cornstarch mix, and peppercorns, and set aside.
8. In a small pan, add 1 tablespoon oil, garlic, and shallots. Cook on medium low for 3-4 minutes, until shallots are tender. Whisk the bowl with the sauce ingredients and slowly pour the mixture in the pan, while stirring constantly. The sauce is ready when it bubbles and thickens. Turn the heat off and set aside.
9. Take the tofu out of the oven and transfer the tofu cubes to a serving bowl. Pour the black pepper sauce on top and top with chopped scallions. Enjoy!

Nutrition

• Serving Size: about 7 ounces tofu
• Calories: 449
• Sugar: 13g
• Sodium: 852.3mg
• Fat: 26g
• Saturated Fat: 3.6g
• Unsaturated Fat: 8.6g
• Trans Fat: 0g

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Baked Tofu with Black Pepper Sauce
Pickled Plum.

Ready for a bright and lively tofu experience? This Honey Lime Tofu Marinade is fruity, sweet and vivacious all in one bite. Minimal effort – maximum flavor!

Do you have a block of tofu in your refrigerator just daring you to put it to use?

Well, I’ve got a marinated tofu recipe for you today that blends the sweet and fruity notes of lime and honey with the toasted earthiness of cumin.

This honey lime tofu marinade recipe is so bright and delicious that you may end up headed to the store to pick up some more bean curd after you’ve finished this batch.

Bonus: the tofu marinade makes a wonderful salad dressing too!

What is the best tofu to use?

For this light and refreshing tofu recipe, you’ll want to use medium-firm or firm tofu. The reason for this is that the bean curd should keep its shape during the marinating process. Btw, that’s the same tofu I use in recipes like this savory General Tso Tofu.

While soft and silken tofu are wonderful in preparations like hiyayako and mapo tofu, they’re just too soft for this recipe.

Now, you can also use extra firm tofu if that’s all you can find in your local grocery store. However, I find the medium-firm and firm variations perfect for this sweet and fruity tofu recipe.

For a deeper dive on all things tofu related, check out my post for Honey Sriracha Tofu. There, I go into more detail regarding the basics of tofu, different cooking methods and even if you can freeze tofu (hint: you can!).

Tools needed for this recipe

• Plate – or Tofu Press (optional)
• Paper Towels
• Chef’s Knife
• Bowl or Storage Bag
• Whisk

Honey Lime Tofu Ingredients

• Tofu: Use medium firm or firm tofu for this recipe. It will stand up to a bit of manhandling during your kitchen prep without disintegrating like soft or silken tofu. However, even though it’s on the harder side, it will still absorb the bright, fruity flavors from the tofu marinade. The longer you marinate, the stronger the flavor of your tofu (more on this in a second).
• Lime Juice: Lime introduces a brightness and a bit of a pucker to this tofu marinade without going into full-on sour territory. Use fresh squeezed lime juice for the best and freshest results.
• Olive Oil: Unfortunately not all olive oils are created the same. Since the flavors of this dish are on the milder side, you’ll definitely want to grab some of the good stuff when it comes to oil. Use an extra virgin olive oil. You’ll taste the difference!
• Honey: This is your all natural sweetener. Honey is great because it delivers a fair amount of sweetness without heading over the edge into the cloying zone. Raw honey is delicious – but feel free to use whatever you have handy in your pantry. I’m looking at you honey bear!
• Cumin Powder: Cumin is a warming spice with a wonderfully toasted, nutty flavor. It’s commonly used in a ton of different variations – from curries to BBQ sauce. And aside from being a great spice to rely on in your spice rack, it lends a warm, earthy note to this otherwise sweet and fruity tofu marinade.
• Salt: We’ll round out the flavor profile with a pinch of salt for some savory notes. I like to use kosher salt when cooking because the larger diameter of the salt crystals makes it difficult to over-salt whatever you’re cooking.

How to make honey lime tofu marinade

1. Drain the Tofu: This can be as easy as opening your container of firm tofu and setting the uncut block on a plate for 10-15 minutes. Pour off the water that pools on the plate. If you have a tofu press, you could also use it to drain the tofu. But it’s totally not necessary. I’m definitely a fan of the ol’ plate it and set it aside technique.
2. Make the Marinade: Whisk the lime juice, olive oil, cumin powder, honey and salt together in a small bowl and set it aside.
3. Dry and Cut the Tofu: Pat your tofu block dry with a paper towel – and then cut it into 1-inch cubes.
4. Marinate the Tofu: Place the tofu cubes into a bowl or a food storage bag and pour the marinade over the top, making sure all the pieces are in contact with the marinade. Marinate for at least 30 minutes. Now, I’d say that the 30 minute mark is the minimum. Obviously the longer you marinate the tofu, the more flavor will be infused. Therefore, your personal preferences will dictate the length of time you’ll ultimately want for the tofu marinade. Try a piece at the 30 minute mark. If you like it stronger in the flavor department, simply wait awhile.
5. Serve: Enjoy!

Other uses for the marinade

Once you’ve finished making your marinated tofu, you’ll likely have a fair amount of the honey lime marinade left over.

When making a tofu salad, I love just pouring the marinade over the top as a ready-made salad dressing. It’s perfectly sweet, slightly tart with toasted and savory notes to boot.

I’ve even made the marinade as a stand alone salad dressing when I wasn’t even marinating tofu at all.

But you could totally experiment with using this as a marinade for fish or shrimp as well. What about you? What’s your favorite marinade? Tell me about it in the comments section!

What to serve with honey lime tofu

This easy tofu recipe goes super well on top of a green salad. In fact, when I’m looking for a lunch or dinner on the lighter side of things I’ll usually opt for a bed of chopped romaine with a few red onion slivers – and maybe some cherry tomatoes for good measure. Delicious!

And don’t forget that you can use the leftover marinade as a fruity, sweet salad dressing.

But if you’re looking for something a bit more substantial, you could serve this as a flavorful topper for a rice bowl like this easy bibimbap bowl – and this Japanese vegetarian chirashizushi.

Or you could serve this honey lime tofu marinade as a side dish alongside these easy homemade recipes:

• Chinese Eggplant With Garlic Sauce
• Japanese Fried Rice – Yakimeshi
• Korean Cucumber Salad
• Easy Pancit Bihon
• Japanese Miso Soup

And check out some of the best tofu recipes on my blog:

• 35 Easy and Delicious Tofu Recipes

Did you like this Honey Lime Tofu Marinade Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Honey Lime Tofu Marinade

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This Honey Lime Tofu Marinade is fruity, sweet and vivacious all in one bite. Minimal effort – maximum flavor!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: about 1/3 cup
• Category: Marinade
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 16 ounces medium firm or firm tofu
• 1/4 cup fresh lime juice
• 1 tablespoon olive oil
• 1 1/2 tablespoon honey
• 1/2 teaspoon cumin powder
• 1/2 teaspoon salt

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Instructions

1. Drain the tofu block and place it on a plate. Leave to drain excess water for 10-15 minutes. 
2. Meanwhile, whisk all the ingredients for the marinade in a bowl and set aside. 
3. Dry the tofu by patting it with paper towel and slice it into cubes. 
4. Place the tofu in a bowl or storage bag along with half of the marinade and marinate for at least 30 minutes. 
5. Use the remaining of the marinade as a salad dressing or sauce for your tofu cubes.

Nutrition

• Serving Size: about 4 ounces tofu
• Calories: 145
• Sugar: 7.5g
• Sodium: 299.7mg
• Fat: 9g
• Saturated Fat: 1.3g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 10.1g
• Fiber: 0.4g
• Protein: 9.3g
• Cholesterol: 0mg

Keywords: Salad dressing, vinaigrette,

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Honey Lime Tofu Marinade
Pickled Plum.

Kimchi mandu are the best! Crispy on the outside and moist on the inside, these spicy and smoky Korean dumplings pair beautifully with a cold glass of beer or hot sake. 

Last week I made Chinese mushrooms and cabbage dumplings and this week I’m introducing you to its Korean cousin, the kimchi and tofu mandu!

You are probably thinking “is she on a dumpling spree or what?” and that’s absolutely correct! When it comes to making dumplings, I always make sure to make a lot in one cooking session. What’s great about dumplings is how well they freeze so you can make a huge batch and save some for later.

And because most dumplings are quite similar in preparation,  you can easily make gyoza, jiaozi and mandu in one afternoon and have enough to last you for months!

What is Mandu?

Mandu is the Korean version of Chinese jiaozi or Eastern European pierogi. It’s served during the Korean Lunar New Year festivities in a soup along with some rice cakes, to symbolize good luck for the coming new year. The dumplings are also served as a side dish or a snack to enjoy with late night drinks.

The mandu recipe I have for you today is vegetarian but feel free to switch the tofu for another protein such as chicken or shrimp.

Different Types of Mandu

There are several types of mandu available with variations on their fillings and preparations. Some of the most popular ones are:

• Gun-mandu (군만두) – pan fried dumplings (the ones I’m showing you how to make in this post).
• Mul-mandu (물만두) – boiled dumplings.
• Jjin-mandu (찐만두) – dumplings steamed in a bamboo steamer.
• Tuigin mandu (튀긴만두) – deep fried dumplings.
• Wong mandu (왕만두) – shaped like a bun and filled with pork and vegetables.
• Yachae mandu (야채만두) – dumpling filled with vegetables.
• Kimchi mandu (김치만두) – do I really need to translate this one?
• Saewu mandu (새우만두) – dumplings filled with shrimp.

Ingredients for Mandu

• Dumpling wrappers: I’m using pre-made dumpling wrappers which you can buy at Asian grocery stores in the frozen section. Use the regular size ones which are about 3.5 inches in diameter.
• Oil: Since we are pan frying these dumplings we will need a little oil to add to the pan to give them a crispy texture and a golden brown color.
• Water: Adding water to the pan while the dumplings are cooking keeps them moist and tender.
• Tofu: I’m usually a silken tofu girl but for this recipe it’s important to use the firm kind. That’s because tofu has a high water content and since we are using it as part of the filling we want as little of it as possible.
• Kimchi: You can use store bought kimchi or make a vegan version yourself – check out my recipe for vegan kimchi here!
• Egg: You can skip the egg if you want to make these mandu vegan. The egg adds a little extra flavor and texture to the filling.
• Scallions: I love scallions! To me, Asian food is always better with some chopped scallions used either in the dish or as a topping. The pungent and sweet flavors of green onions are hard to beat.
• Garlic: Garlic is another quintessential ingredient to Asian cooking. It adds pungency and well, Asian food is always better with a little kick of it!
• Sesame Oil: A touch of sesame oil to add nuttiness to the filling.
• Gochugaru: Korean red pepper flakes have a nice smoky flavor that pair beautifully with stinky kimchi and tofu.
• Salt and pepper: To balance the flavors. Add as needed.

How to Make Mandu

1. Mix all the ingredients for the filling in a bowl and add it to a skillet. Cook on medium heat for 5-7 minutes, transfer the mixture to a bowl and let it cool to room temperature.
2. Grab a wonton wrapper and hold it near the palm of your hand.
3. Scoop about 1 tablespoon of the kimchi tofu filling and place it in the center of the wrapper.
4. Store bought wrappers are dry so you will need to wet the edges to make the dough stick together. Wet you index finger and run it along the edges of the wrapper.
5. Fold the wrapper into a half moon and pinch the edges together. The part of the wrapper that is in the palm of your hand stays flat the whole time, it never gets pinched. Pinch the other side until you get a fan like shape, pressing it against the flat side of the wrapper after each pinch. Repeat this step until all the mandu are done. Please refer to the step-by-step photos above for more details.
6. Use a large skillet over medium high heat and add a little oil to coat the pan. Place the mandu, flat side down, making sure to leave enough space between them so they don’t stick together. You may need to do this in batches.
7. Add the water and cover with a lid. Let the mandu cook for 5-6 minutes, until the water has evaporated and the bottom of each dumpling is golden brown. Flip them over and cook for 3-4 minutes, until the other side is also golden brown. Turn the heat off and move the mandu to a serving plate along with a dipping sauce.

How to Freeze Dumplings

As I previously mentioned, it’s always a good idea to make extra dumplings because they freeze extremely well and taste so much better than store bought dumplings.

To freeze dumplings:

1. Place the mandu on a tray or plate, flat side down and in a single layer. Cover the tray with plastic wrap and place in the freezer until the dumplings are frozen or almost frozen (1-2 hours should do it).
2. Transfer the mandu to an airtight storage container or airtight plastic bag and put them back in the freezer.
3. Frozen dumplings will last in the freezer for up to 3 months.

What to Serve with Mandu

If you like traditional Korean food, I recommend serving mandu with one, two, or three of these dishes:

• Tteokbokki (Korean rice cakes in spicy red sauce)
• Dongchimi (Korean radish water kimchi)
• Ssamjang (Korean dipping sauce)
• Kimchi fried rice 
• Japchae

Did you like this Kimchi Tofu Mandu Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Kimchi Tofu Mandu (Korean Dumplings)

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★★★★★

5 from 2 reviews

Crispy on the outside and moist on the inside, these spicy and smoky Korean dumplings pair beautifully with a cold glass of beer or hot sake. 

• Author: Caroline Phelps
• Prep Time: 25 minutes
• Cook Time: 7 miutes
• Total Time: 32 minutes
• Yield: 20 Mandu
• Category: Appetizer
• Method: Frying pan
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

• 20 dumpling wrappers (small size, 3.5 inches in diameter)
• 1 tablespoon vegetable or grapeseed oil
• 3–4 tablespoons water

Filling:

• 6 ounces firm tofu, drained well and minced
• 4 ounces kimchi, finely chopped
• 1 large egg (omit for vegan recipe)
• 4 scallions, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon toasted sesame oil
• 1/2 teaspoon gochugaru
• Salt and pepper to taste

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Instructions

1. Mix all the ingredients for the filling in a bowl and set aside.
2. Transfer the filling to a skillet and cook on medium heat for 5-7 minutes, until the liquid has evaporated. Return the filling to the bowl and set aside.
3. Place a wonton wrappers on a work surface.
4. Take one wonton wrapper and place in the palm of your hand and scoop about 1 heaping tablespoon of the filling.
5. Place the filling in the center of the wrapper and seal the dumpling by wetting the edges with a little water (dip your index finger in water and run it across the edges of the wrapper). Fold the dumpling and gently pinch the edges together (please refer to the photos in the post for a step-by-step tutorial on how to fold dumplings).
6. Place the mandu on a plate and repeat until all the dumpling wrappers have been used.
7. In a large skillet over medium high heat, add vegetable oil and when the oil is hot, carefully place a few mind in a row and another row next to it. Don’t overcrowd the pan! This will lower the temperature of the skillet and make the dumplings mushy. Make sure there’s enough space between each mandu so they can move a little. I usually don’t put more than 10 at a time.
8. Add 3 tablespoons of water to the skillet and cover with a lid. Cook for 5-6 minutes or until the bottom of the mandu are golden brown. Flip them over and cook for an additional 3-4 minutes, until the other side is golden brown.
9. Turn the heat off and transfer the mandu to a plate. Serve with Korean dipping sauce.

Steamed Mandu

1. Cover the bamboo steamer with parchment paper or cabbage leaves to prevent the mandu from sticking to the basket.
2. Place the mandu in the basket, making sure to leave a little space between each mandu so they don’t stick together while they steam. Cover the steamer with a lid and steam for 7-8 minutes.
3. Transfer the mandu to a plate and serve with Korean dipping sauce one of my dumpling sauces. 

HOW TO FREEZE UNCOOKED MANDU

If you would like to save some of the mandu you just made for later, place the fresh mandu on a plate and cover with plastic wrap. Put in the freezer and when the mandu are completely frozen, transfer them to a storage container or freezer bag. They will keep for up to 3 months.

Nutrition

• Serving Size: 1 mandu
• Calories: 20
• Sugar: 0.2g
• Sodium: 78.1mg
• Fat: 2.2g
• Saturated Fat: 0.8g
• Unsaturated Fat: 0.7g
• Trans Fat: 0g
• Carbohydrates: 5.2g
• Fiber: 0.4g
• Protein: 2g
• Cholesterol: 10mg

Keywords: Dim sum, side, snack

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Kimchi Tofu Mandu (Korean Dumplings. – 만두)
Pickled Plum.

Crispy tofu cubes with a hint of heat and plenty of honey sweetness! If you think tofu is bland, wait until you try this recipe – it might just become your and your family’s new favorite dish!

I love crispy tofu!

Whenever I’m in the mood to make something that tastes indulgent but is still good for me, I often reach out for a block of tofu and dress it up with bold flavors. Today’s recipe is exactly that – I’ve created an easy tofu dish you can make at home in just 15 minutes!

It’s a spicy honey sesame tofu that’s sweet and nutty with a crunchy coating made of cornstarch. Are you familiar with general Tso chicken? Well, it’s close to that but with more zing and yum!

For this dish I’m using Aunt Sue’s Raw & Unfiltered Honey which comes in two bold flavors – wildflower or clover.

You will also need soy sauce, sesame oil, sesame seeds, chili sauce such as sambal oelek, and garlic to make the sauce. I mixed equal amounts of honey and soy sauce to keep the flavors of the dish balanced but feel free to use more honey if you prefer a sweeter taste.

The secret to making this dish lip smacking delicious not only lies in the sauce but in the texture of the tofu. You want the outside to be super crispy!

Don’t worry, it’s not difficult to make, you just have to follow these three easy rules:

• Drain the tofu well before using it. Take it out of the package and let it rest on a plate for 10-15 minutes. This removes excess water that would have made it difficult for the cornstarch to adhere to the cubes.
• Use cornstarch to dust the tofu cubes and don’t be shy about using more than what the recipe calls for if your cubes are not well coated. Take your time making sure each cube has a thin, uniform layer of cornstarch on all sides.
• Make sure the oil is hot before placing the tofu in your pan or wok. This is essential to making the outside crispy instead of soggy. I like to heat up my pan for about 2 minutes before adding the oil and then wait another minute before adding the tofu.

Pan fry on each side for 2-3 minutes and you will have perfectly crispy tofu cubes!

What to serve spicy honey sesame tofu with

There are so many ways to serve this spicy honey sesame tofu!

You can go the traditional route and serve it with white or brown rice – you can never go wrong with that. Or you can skip the grains and serve it with greens like I did. I used watercress to add a peppery taste to the dish and the flavors married beautifully!

You could probably use these tasty cubes in a sandwich too – spicy honey sesame tofu banh mi anyone?

No matter how you decide to serve this dish, I guarantee everyone will love it, including your kids!

Did you like this Spicy Honey Sesame Tofu Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Spicy Honey Sesame Tofu

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★★★★★

5 from 4 reviews

Crispy tofu cubes with a hint of heat and plenty of honey sweetness!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2
• Category: Tofu
• Method: Stir frying
• Cuisine: Chinese

Ingredients

• 4 tablespoons vegetable oil
• 3 tablespoons cornstarch
• 1 16oz block medium firm or firm tofu
• 2 tablespoons onions, finely chopped
• Salt and pepper to taste

Spicy honey sesame sauce:

• 2 ½  tablespoons soy sauce
• 2 ½  tablespoons Aunt Sue’s Raw & Unfiltered Honey
• 1 tablespoon water
• 1 teaspoon chili paste such as sambal oelek
• 2 garlic cloves, minced
• 1 tablespoon sesame oil
• 1/2 tablespoon sesame seeds

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Instructions

1. In a bowl, whisk all the ingredients for the spicy honey sesame sauce and set aside.
2. Drain the tofu from the package and place on a plate. Let sit for 15-20 to remove excess water. Alternatively, wrap the tofu in paper towel or a tea towel to remove excess water. Repeat 3 to 4 times until the tofu is dryer.
3. Dust the tofu cubes on all sides with cornstarch and set aside.
4. In a large pan over high heat, add 3 tablespoon vegetable oil. When the oil is hot, almost smoking, add tofu cubes. Be careful of oil spits! Fry on each side for 2-3 minutes without touching or tossing too much, until golden brown.
5. Transfer the tofu cubes to a plate covered with paper towel.
6. Using the same pan, lower the heat to medium and add the remaining 1 tablespoon of vegetable oil. Add the onions and saute for 1 minutes, or until onions are translucent and tender. 
7. Return the tofu cubes to the pan and pour the sauce over. Toss to cover the tofu cubes evenly and cook for 2 minutes. 
8. Turn the heat off, transfer to a shallow bowl and season with salt and pepper if needed. Serve with vegetables and rice.

Notes

This spicy honey sesame tofu recipe is best served right out of the pan. If you have leftovers, keep them refrigerated in an airtight container. It will last for up to 2 days.

Nutrition

• Serving Size:
• Calories: 577
• Sugar: 11.5 g
• Sodium: 291.2 mg
• Fat: 46.3 g
• Saturated Fat: 24.9 g
• Carbohydrates: 27.5 g
• Fiber: 1.3 g
• Protein: 20.1 g
• Cholesterol: 0 mg

Keywords: vegetarian, main

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Spicy Honey Sesame Tofu
Pickled Plum.