This pan-fried Korean spicy tofu is lightly coated with spicy Korean ketchup. It has a lightly crispy texture on the outside with the usual soft tofu texture inside. It is then covered with a sweet, spicy, and slightly tangy sauce.
The trick is to add the tofu when the skillet is heated well with a sufficient quantity of oil, so it does not stick to the skillet.
Korean cuisine consists of Korea’s traditional cooking techniques and culinary arts activities. Through centuries of social and political change, Korean cuisine has evolved. Originating from ancient farming and nomadic cultures in Korea and southern Manchuria, Korean cuisine developed through a dynamic natural environment interaction and various cultural patterns.
About Korean Spicy Tofu Recipe
Tofu, or bean curd, is a popular soy food. It is made by curdling fresh soy milk, pressing it into a solid block and then cooling it – much the same way conventional dairy cheese is produced by curdling and solidifying liquid. The fluid (whey) is removed, forcing the curds into a tight chain.
Korean cuisine is primarily focused on rice, vegetables, and meats. There are a number of side dishes that accompany steam-cooked short-grain rice that can be called traditional Korean meals.
At almost every meal, kimchi and tofu are served. Sesame oil, doenjang (fermented bean paste), soy sauce, sugar, garlic, ginger, pepper flakes, gochujang, and napa cabbage are commonly used ingredients for the side dishes.
This healthy dish is perfect for all meals. For more spicy dish recipes, click here.