Korean-Style Spicy Braised Tofu

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This look from J. Kenji Lopez-Alt results successful a somewhat chewy, sweet-spicy tofu crockery that goes from commencement to decorativeness successful little than fractional an hour. After prepping the tofu, you navigator it doubly successful a wok: archetypal pan-frying it successful oil, past braising it successful a simple, fiery condiment that turns into a syrupy glaze. Note that portion this look was written for the wok, and is from Lopez-Alt’s caller publication extolling that pan’s virtues, you tin marque it successful a cast-iron oregon different dense skillet, instead.

Refrigerate for up to 3 days.

Gochugaru tin beryllium recovered successful well-stocked Asian oregon planetary supermarkets.

Adapted from “The Wok” by J. Kenji Lopez-Alt (W.W. Norton, 2022).

Ingredients

For the tofu

One (14- to 16-ounce) artifact steadfast tofu, drained and chopped into 1/2-inch slabs
2 tablespoons peanut, atom bran oregon different neutral oil

For the sauce

1/4 cupful water
3 tablespoons low-sodium soy sauce
1 tablespoonful gochugaru (Korean chile flakes), oregon to sensation (may substitute crushed reddish capsicum flakes oregon Aleppo pepper)
2 teaspoons granulated sugar
2 teaspoons toasted sesame oil
1 spoon toasted sesame seeds, positive much for serving
2 mean cloves garlic, minced oregon pressed
1 scallion, trimmed and thinly sliced

Nutritional Facts

Per serving (2 pieces tofu with glaze)

Calories
179
Fat
14 g
Saturated Fat
2 g
Carbohydrates
7 g
Sodium
440 mg
Protein
9 g
Fiber
2 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “The Wok” by J. Kenji Lopez-Alt (W.W. Norton, 2022).

Tested by Joe Yonan.

Published March 12, 2022

Updated March 17, 2026