Korean Dubu Bokkeum (Spicy Stir-Fried Tofu)

Ingredients

• 500 g firm tofu (Use one 500 g block, or approximately 600 g from two smaller blocks; drain well and cut into pieces.)
• 0.5 tbsp salt (Sprinkle over the tofu; use no more than 1/2 tablespoon for the entire dish.)
• 15 shishito peppers (Remove the tops and cut each into thirds.)
• 1 mild red chili pepper (Use a mild, non-spicy pepper; slice into small strips. Red bell pepper may be used instead.)
• 8 button mushrooms (Wipe clean rather than washing when possible, trim the hard stem end, and halve.)
• 2 tbsp spring onions (Chopped; use the white portion.)
• 4 tbsp soy sauce
• 2 tbsp water (Balances the soy sauce and helps keep the sauce from burning.)
• 1 tbsp gochugaru flakes
• 0.5 tbsp gochujang paste
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tbsp minced garlic
• neutral cooking oil (Use enough to cover the bottom of the frying pan; a little more may be needed during frying.)
• 1 tbsp sesame oil (Add at the end.)
• 1 tbsp sesame seeds (Use approximately 1 tablespoon, or a few dashes, to finish.)

Steps

1. 1

   Drain the firm tofu. Cut it into roughly 4-by-4 pieces, as shown in the video, keeping the pieces substantial enough to turn in the pan.

2. 2

   Sprinkle the tofu with salt, using no more than 1/2 tablespoon for the entire block. Let it stand for about 20–25 minutes so the salt draws moisture from the tofu.

3. 3

   Prepare the shishito peppers by removing the tops and cutting the peppers into thirds with kitchen scissors or a knife.

4. 4

   Slice the mild red chili pepper into small strips. A few strips of red bell pepper may be used instead.

5. 5

   Prepare the button mushrooms. Avoid washing them unless necessary; instead, wipe away dirt with a damp paper towel. Trim the hard stem end and cut each mushroom in half.

6. 6

   Make the sauce by combining the chopped white portion of the spring onions, soy sauce, water, gochugaru flakes, gochujang paste, mirin, sugar, and minced garlic. Stir until combined.

7. 7

   Heat enough neutral cooking oil to cover the bottom of a frying pan. Once the oil is hot, carefully add the tofu pieces; expect some splattering because the tofu retains moisture.

8. 8

   Move the tofu gently so it does not stick to the bottom. Fry until the pieces are crisp, turning them to brown all four sides. Tip the pan as needed so the oil coats the bottom, and add a little more oil if the pan becomes too dry.

9. 9

   Control the heat during frying: begin around medium heat and reduce to medium-low rather than leaving the pan on high heat for an extended time.

10. 10

    When the tofu is crisp on all sides, add the halved mushrooms and the sliced shishito and red peppers to the pan.

11. 11

    Mix the vegetables with the tofu and cook for about 1 minute, allowing the vegetables to begin sweating in the heat and absorb some of the remaining oil.

12. 12

    Stir the prepared sauce once more, then spoon it into the pan around the tofu pieces.

13. 13

    Toss the tofu and vegetables with two wooden spoons until everything is coated in the sauce. Continue heating until the sauce thickens in the pan.

14. 14

    Finish with about 1 tablespoon of sesame oil and mix it through the tofu and vegetables.

15. 15

    Sprinkle with approximately 1 tablespoon of sesame seeds and serve hot, preferably with rice as shown in the video.

Notes

The source says not to add oyster sauce, resulting in a lighter sauce. The red pepper is intended mainly for color and is not spicy. The video does not specify an exact frying time or pan type; fry until all four sides of the tofu are crisp and control the heat to prevent burning.

Nutrition per serving

• main
• Korean
• spicy
• vegetarian
• vegan
• stir-fried
• pan-fried
• high-protein