Dubu Bokkeum, or spicy Korean tofu stir-fry, is a vibrant and flavorful dish that's surprisingly easy to make. This beloved Korean side dish, often served alongside rice and other banchan, boasts a delightful combination of textures and tastes. Tender, crispy tofu is tossed in a rich, savory gochujang sauce, a fermented chili paste that delivers a satisfying kick. The sauce's depth is enhanced by the sweetness of soy sauce, the umami of sesame oil, and the subtle warmth of garlic and ginger. This recipe offers a quick and delicious way to enjoy the amazing versatility of tofu.
Beyond its simple ingredients and quick preparation time, Dubu Bokkeum offers a fantastic opportunity to experiment with different levels of spiciness and additional vegetables. Whether you prefer a fiery inferno or a gentle warmth, this recipe provides a customizable base for your culinary exploration. Ready to create your own perfect plate of spicy, crispy tofu? Let's dive into the step-by-step instructions!
Tools Needed
- frying pan
- scissors or knife
- wooden spoons
- bowl
Ingredients
- firm tofu: 600g (two 300g blocks or one 500g block)
- salt: 1/2 tablespoon
- shishito peppers: null
- mild red chili pepper (or red bell pepper): null
- button mushrooms: null
- spring onions: 2 tablespoons (white parts only)
- soy sauce: 4 tablespoons
- water: 2 tablespoons
- gochugaru (Korean chili flakes): 1 tablespoon
- gochujang (Korean chili paste): 1/2 tablespoon
- mirin: 2 tablespoons
- sugar: 1 tablespoon
- minced garlic: 1 tablespoon
- sesame oil: 1 tablespoon
- sesame seeds: 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare Tofu and Vegetables
- Press the tofu to remove excess water. Sprinkle with salt and let it sit for 20-25 minutes.
- trim and cut shishito peppers into thirds, slice the red chili pepper thinly, and halve the button mushrooms.
Step 2. Make the Gochujang Sauce and Crisp the Tofu
- Combine spring onions, soy sauce, water, gochugaru, gochujang, mirin, sugar, and minced garlic in a bowl. Mix well.
- Heat oil in a frying pan. Add tofu and fry until golden brown and crispy on all sides. Adjust heat as needed to prevent burning.
Step 3. Stir-fry Vegetables and Sauce
- Add mushrooms and peppers to the pan. Stir and cook for about 1 minute until slightly softened.
- Add spoonfuls of the gochujang sauce around the tofu. Toss everything together with wooden spoons until well coated.
Step 4. Finish and Serve
- Stir in sesame oil and sesame seeds. Serve hot with rice.
Read more: Crispy Spicy Honey Garlic Korean Chicken Recipe
Tips
- Don't be afraid to adjust the amount of gochujang and gochugaru to your preferred spice level.
- Adding water to the sauce helps prevent it from burning and keeps it from being too thick.
- Control the heat while frying the tofu to achieve crispy results without burning.
Nutrition
- N/A
FAQs
1. Can I use firm or silken tofu instead of extra-firm?
Extra-firm tofu is best for achieving a crispy exterior. Firm tofu will work, but may be less crispy. Silken tofu is too soft for this recipe.
2. How do I get the tofu extra crispy?
Press the tofu to remove excess water, then pan-fry or bake it until golden brown and slightly crispy on all sides. A cornstarch coating helps too!
3. Can I adjust the spice level?
Absolutely! Start with less gochujang and add more to taste. You can also add a pinch of sugar to balance the spice.
This Crispy Tofu with Spicy Gochujang Sauce is a delicious and satisfying meal that's perfect for a weeknight dinner or a flavorful side dish. The combination of crispy tofu and spicy, savory sauce is irresistible, and the recipe is easily customizable to your spice preference. Enjoy your homemade Dubu Bokkeum!